Probiotic Sheep Milk Ice Cream with Inulin and Apple Fiber
The aim of the study was to assess the effect of the addition of inulin and the replacement of part of the inulin with apple fiber on the physicochemical and organoleptic properties of ice cream. Moreover, the survival of <i>Bifidobacterium animalis</i> ssp. <i>Lactis</i> Bb-...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/3/678 |
| _version_ | 1797540351998689280 |
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| author | Magdalena Kowalczyk Agata Znamirowska Magdalena Buniowska |
| author_facet | Magdalena Kowalczyk Agata Znamirowska Magdalena Buniowska |
| author_sort | Magdalena Kowalczyk |
| collection | DOAJ |
| description | The aim of the study was to assess the effect of the addition of inulin and the replacement of part of the inulin with apple fiber on the physicochemical and organoleptic properties of ice cream. Moreover, the survival of <i>Bifidobacterium animalis</i> ssp. <i>Lactis</i> Bb-12 and <i>Lactobacillus rhamnosus</i> was studied in sheep milk ice cream. There was no effect of the apple fiber and the type of bacteria on the number of bacteria in the probiotics after fermentation. As a result of freezing, in the mixture containing <i>Bifidobacterium animalis</i> ssp. <i>Lactis</i> Bb-12, there was a significant reduction in the bacteria from 0.39 log cfu g<sup>−1</sup> to 0.46 log cfu g<sup>−1</sup>. In all of the ice cream on the 21st day of storage, it exceeded 10 log cfu g<sup>−1</sup>, which means that the ice cream retained the status of a probiotic product. The <i>Lactobacillus rhamnosus</i> ice cream showed a lower yellow color compared to the <i>Bifidobacterium</i> Bb-12 ice cream. The overrun of the sheep’s milk ice cream was within the range of 78.50% to 80.41%. The appearance of the sheep’s milk ice cream is influenced significantly by the addition of fiber and the type of bacteria and the interaction between the type of bacteria and the addition of fiber, and storage time and fiber. |
| first_indexed | 2024-03-10T12:59:52Z |
| format | Article |
| id | doaj.art-472ee07325fb4bdd8c1f18f0ce678a30 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T12:59:52Z |
| publishDate | 2021-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-472ee07325fb4bdd8c1f18f0ce678a302023-11-21T11:35:04ZengMDPI AGFoods2304-81582021-03-0110367810.3390/foods10030678Probiotic Sheep Milk Ice Cream with Inulin and Apple FiberMagdalena Kowalczyk0Agata Znamirowska1Magdalena Buniowska2Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 2D, 35601 Rzeszów, PolandDepartment of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 2D, 35601 Rzeszów, PolandDepartment of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 2D, 35601 Rzeszów, PolandThe aim of the study was to assess the effect of the addition of inulin and the replacement of part of the inulin with apple fiber on the physicochemical and organoleptic properties of ice cream. Moreover, the survival of <i>Bifidobacterium animalis</i> ssp. <i>Lactis</i> Bb-12 and <i>Lactobacillus rhamnosus</i> was studied in sheep milk ice cream. There was no effect of the apple fiber and the type of bacteria on the number of bacteria in the probiotics after fermentation. As a result of freezing, in the mixture containing <i>Bifidobacterium animalis</i> ssp. <i>Lactis</i> Bb-12, there was a significant reduction in the bacteria from 0.39 log cfu g<sup>−1</sup> to 0.46 log cfu g<sup>−1</sup>. In all of the ice cream on the 21st day of storage, it exceeded 10 log cfu g<sup>−1</sup>, which means that the ice cream retained the status of a probiotic product. The <i>Lactobacillus rhamnosus</i> ice cream showed a lower yellow color compared to the <i>Bifidobacterium</i> Bb-12 ice cream. The overrun of the sheep’s milk ice cream was within the range of 78.50% to 80.41%. The appearance of the sheep’s milk ice cream is influenced significantly by the addition of fiber and the type of bacteria and the interaction between the type of bacteria and the addition of fiber, and storage time and fiber.https://www.mdpi.com/2304-8158/10/3/678ice creamsheep’s milkprobioticsapple fiberinulin<i>Bifidobacterium</i> |
| spellingShingle | Magdalena Kowalczyk Agata Znamirowska Magdalena Buniowska Probiotic Sheep Milk Ice Cream with Inulin and Apple Fiber Foods ice cream sheep’s milk probiotics apple fiber inulin <i>Bifidobacterium</i> |
| title | Probiotic Sheep Milk Ice Cream with Inulin and Apple Fiber |
| title_full | Probiotic Sheep Milk Ice Cream with Inulin and Apple Fiber |
| title_fullStr | Probiotic Sheep Milk Ice Cream with Inulin and Apple Fiber |
| title_full_unstemmed | Probiotic Sheep Milk Ice Cream with Inulin and Apple Fiber |
| title_short | Probiotic Sheep Milk Ice Cream with Inulin and Apple Fiber |
| title_sort | probiotic sheep milk ice cream with inulin and apple fiber |
| topic | ice cream sheep’s milk probiotics apple fiber inulin <i>Bifidobacterium</i> |
| url | https://www.mdpi.com/2304-8158/10/3/678 |
| work_keys_str_mv | AT magdalenakowalczyk probioticsheepmilkicecreamwithinulinandapplefiber AT agataznamirowska probioticsheepmilkicecreamwithinulinandapplefiber AT magdalenabuniowska probioticsheepmilkicecreamwithinulinandapplefiber |