title: Production of functional probiotic, prebiotic, and synbiotic ice creams.
abstract: In this work, 3 types of ice cream were produced: a probiotic ice cream produced by adding potentially probiotic microorganisms such as Lactobacillus casei and Lactobacillus rhamnosus; a prebiotic ice cream produced by adding inulin, a prebiotic substrate; and a synbiotic ice cream produced by adding probiotic microorganisms and inulin in combination. In addition to microbial counts, pH, acidity, and physical and functional properties of the ice creams were evaluated. The experimental ice creams preserved the probiotic bacteria and had counts of viable lactic acid bacteria after frozen storage that met the minimum required to achieve probiotic effects. Moreover, most of the ice creams showed good nutritional and sensory properties, with the best results obtained with Lb. casei and 2.5% inulin.
authors.affiliation: DiSTAAM, Università degli Studi del Molise, Via de Sanctis, 86100 Campobasso, Italy.
authors.forename: T
authors.initials: T
authors.lastname: Di Criscio
authors.forename: A
authors.initials: A
authors.lastname: Fratianni
authors.forename: R
authors.initials: R
authors.lastname: Mignogna
authors.forename: L
authors.initials: L
authors.lastname: Cinquanta
authors.forename: R
authors.initials: R
authors.lastname: Coppola
authors.forename: E
authors.initials: E
authors.lastname: Sorrentino
authors.forename: G
authors.initials: G
authors.lastname: Panfili
mesh_terms: D000818:Animals; D015169:Colony Count, Microbial; D005503:Food Additives / Q000494:pharmacology; D005516:Food Microbiology; D005524:Food Technology; D007054:Ice Cream / Q000032:analysis* / Q000382:microbiology*; D007444:Inulin / Q000494:pharmacology; D007780:Lacticaseibacillus casei / Q000254:growth & development; D052201:Lacticaseibacillus rhamnosus / Q000254:growth & development; D050296:Microbial Viability; D009753:Nutritive Value; D056692:Prebiotics; D019936:Probiotics; D058616:Synbiotics
chemical_list: D005503:Food Additives; D056692:Prebiotics; D007444:Inulin