title: Synbiotic yogurt-ice cream produced via incorporation of microencapsulated lactobacillus acidophilus (la-5) and fructooligosaccharide.
abstract: Yogurt-ice cream is a nutritious product with a refreshing taste and durability profoundly longer than that of yogurt. The probiotic Lactobacillus acidophilus (La-5) cells either in free or encapsulated form were incorporated into yog-ice cream and their survivability were studied. Fructooligosaccharide (FOS) as a prebiotic compound at three levels (0, 4 & 8 % w/w) was added to yogurt-ice cream mix and its effects on some chemical properties, overrun and firmness of product were evaluated. The higher the incorporated FOS concentration, the lower were the pH value and higher the total solid content of treatments. FOS incorporation (8 %) significantly increased the overrun of treatments and reduced their firmness. The viable counts of free probiotics decreased from ~9.55 to ~7.3 log cfu/g after 60 days of frozen storage while that of encapsulated cells merely decreased less than 1 log cycle. Encapsulation with alginate microbeads protected the probiotic cells against injuries in the freezing stage as well as, during frozen storage.
authors.affiliation: Department of Food Science and Technology, Faculty of Agriculture, Sabzevar Branch, Azad University, Sabzevar, Iran.
authors.forename: Abbas
authors.initials: A
authors.lastname: Ahmadi
authors.affiliation: Iranian Academic Center for Education Culture and Research (ACECR), Mashhad, Iran.
authors.forename: Elnaz
authors.initials: E
authors.lastname: Milani
authors.affiliation: Department of Food Technology, Institute of Chemical Technologies, Iranian Research Organization for Science & Technology (IROST), Tehran, Iran.
authors.forename: Ashkan
authors.initials: A
authors.lastname: Madadlou
authors.affiliation: Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
authors.forename: Seyed Ali
authors.initials: SA
authors.lastname: Mortazavi
authors.affiliation: Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran.
authors.forename: Reza Rezaei
authors.initials: RR
authors.lastname: Mokarram
authors.affiliation: Department of Food Science and Technology, Faculty of Agriculture, Sabzevar Branch, Azad University, Sabzevar, Iran.
authors.forename: Davoud
authors.initials: D
authors.lastname: Salarbashi
keywords: Encapsulation; Lactobacillus acidophilus; Prebiotic; Probiotic; Yog-ice cream
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