Effect of Aloe vera gel on chemical, sensorial and viability of probiotic bacteria Lactobacillus plantarum in low fat ice cream
Among dairy products, ice cream is very popular all over the world. Therefore, in this research, the possibility of producing probiotic ice cream containing Aloe vera gel was investigated. For this purpose, Aloe vera gel at concentrations of 0%, 5%, 10%, and 15% was added to ice cream samples and it...
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| Format: | Article |
| Language: | fas |
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Islamic Azad University, Tabriz Branch
2020-08-01
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| Series: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://jfh.iaut.ac.ir/article_674506_eb8bfdb90d72ef8db2fcb205b72ebeff.pdf |
| _version_ | 1818434232155897856 |
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| author | S. Rouhzadeh S. Bahramian |
| author_facet | S. Rouhzadeh S. Bahramian |
| author_sort | S. Rouhzadeh |
| collection | DOAJ |
| description | Among dairy products, ice cream is very popular all over the world. Therefore, in this research, the possibility of producing probiotic ice cream containing Aloe vera gel was investigated. For this purpose, Aloe vera gel at concentrations of 0%, 5%, 10%, and 15% was added to ice cream samples and its effect on the survival of Lactobacillus plantarum was investigated. Besides, some chemical and sensory properties of ice cream were evaluated. The results of this study showed that the addition of Aloe vera gel did not have any significant effect on the acidity, moisture, and fat content of probiotic ice cream samples, but the microbial count and sensory properties of this product were significantly (p < 0.05) affected. During storage, in the samples containing 10% and 15% Aloe vera gel, the number of probiotic bacteria increased to 8.15 and 8.19 log CFU/ml, respectively. The overall sensory evaluation of ice cream samples showed that the highest sensory rating was related to the treatment containing 10% Aloe vera gel. It was concluded that considering the sensory acceptance and survival of probiotic bacteria L. plantarum, the ice cream containing 10% Aloe vera gel was the best treatment. |
| first_indexed | 2024-12-14T16:33:43Z |
| format | Article |
| id | doaj.art-5f8b3b8284a54beb948837d9857972d8 |
| institution | Directory Open Access Journal |
| issn | 2228-7647 2476-6968 |
| language | fas |
| last_indexed | 2024-12-14T16:33:43Z |
| publishDate | 2020-08-01 |
| publisher | Islamic Azad University, Tabriz Branch |
| record_format | Article |
| series | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| spelling | doaj.art-5f8b3b8284a54beb948837d9857972d82022-12-21T22:54:32ZfasIslamic Azad University, Tabriz BranchBihdāsht-i Mavādd-i Ghaz̠āyī2228-76472476-69682020-08-01102 (38) تابستان10911710.30495/jfh.2020.1874901.1224674506Effect of Aloe vera gel on chemical, sensorial and viability of probiotic bacteria Lactobacillus plantarum in low fat ice creamS. Rouhzadeh0S. Bahramian1M.Sc Graduate of Food Science and Technology, Sanandaj Branch, Islamic Azad University, Sanandaj, IranAssistant Professor, Department of Basic Sciences and Health, Science and Research Branch, Islamic Azad University, Tehran, IranAmong dairy products, ice cream is very popular all over the world. Therefore, in this research, the possibility of producing probiotic ice cream containing Aloe vera gel was investigated. For this purpose, Aloe vera gel at concentrations of 0%, 5%, 10%, and 15% was added to ice cream samples and its effect on the survival of Lactobacillus plantarum was investigated. Besides, some chemical and sensory properties of ice cream were evaluated. The results of this study showed that the addition of Aloe vera gel did not have any significant effect on the acidity, moisture, and fat content of probiotic ice cream samples, but the microbial count and sensory properties of this product were significantly (p < 0.05) affected. During storage, in the samples containing 10% and 15% Aloe vera gel, the number of probiotic bacteria increased to 8.15 and 8.19 log CFU/ml, respectively. The overall sensory evaluation of ice cream samples showed that the highest sensory rating was related to the treatment containing 10% Aloe vera gel. It was concluded that considering the sensory acceptance and survival of probiotic bacteria L. plantarum, the ice cream containing 10% Aloe vera gel was the best treatment.http://jfh.iaut.ac.ir/article_674506_eb8bfdb90d72ef8db2fcb205b72ebeff.pdfaloe vera gelice creamlactobacillus plantarumprobiotics |
| spellingShingle | S. Rouhzadeh S. Bahramian Effect of Aloe vera gel on chemical, sensorial and viability of probiotic bacteria Lactobacillus plantarum in low fat ice cream Bihdāsht-i Mavādd-i Ghaz̠āyī aloe vera gel ice cream lactobacillus plantarum probiotics |
| title | Effect of Aloe vera gel on chemical, sensorial and viability of probiotic bacteria Lactobacillus plantarum in low fat ice cream |
| title_full | Effect of Aloe vera gel on chemical, sensorial and viability of probiotic bacteria Lactobacillus plantarum in low fat ice cream |
| title_fullStr | Effect of Aloe vera gel on chemical, sensorial and viability of probiotic bacteria Lactobacillus plantarum in low fat ice cream |
| title_full_unstemmed | Effect of Aloe vera gel on chemical, sensorial and viability of probiotic bacteria Lactobacillus plantarum in low fat ice cream |
| title_short | Effect of Aloe vera gel on chemical, sensorial and viability of probiotic bacteria Lactobacillus plantarum in low fat ice cream |
| title_sort | effect of aloe vera gel on chemical sensorial and viability of probiotic bacteria lactobacillus plantarum in low fat ice cream |
| topic | aloe vera gel ice cream lactobacillus plantarum probiotics |
| url | http://jfh.iaut.ac.ir/article_674506_eb8bfdb90d72ef8db2fcb205b72ebeff.pdf |
| work_keys_str_mv | AT srouhzadeh effectofaloeveragelonchemicalsensorialandviabilityofprobioticbacterialactobacillusplantaruminlowfaticecream AT sbahramian effectofaloeveragelonchemicalsensorialandviabilityofprobioticbacterialactobacillusplantaruminlowfaticecream |