Effects of Inulin and Oligofructose on the Rheological Characteristics and Probiotic Culture Survival in Low-Fat Probiotic Ice Cream

The effects of supplementation of oligofructose or inulin on the rheological characteristics and survival of Lactobacillus acidophilus La‐5 and Bifidobacterium animalis Bb‐12 in low‐fat ice cream stored at –18 °C for 90 d were studied. Addition of oligofructose or inulin to ice cream mix significant...

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Bibliographic Details
Published in:	Journal of food science Vol. 73; no. 4; pp. M184 - M188
Main Authors:	AKALIN, A. S, ERISIR, D
Format:	Journal Article
Language:	English
Published:	Malden, USA Blackwell Publishing Inc 01-05-2008 Institute of Food Technologists Wiley Subscription Services, Inc
Subjects:	Bifidobacterium - physiology Bifidobacterium animalis Bifidobacterium animalis Bb-12 Biological and medical sciences Colony Count, Microbial Food Handling - methods Food industries Food science Food Technology Freezing Fundamental and applied biological sciences. Psychology Ice cream Ice Cream - analysis Ice Cream - microbiology inulin Inulin - analysis Inulin - pharmacology Lactobacillus acidophilus Lactobacillus acidophilus - physiology Lactobacillus acidophilus La-5 low-fat ice cream Milk and cheese industries. Ice creams oligofructose Oligosaccharides - analysis Oligosaccharides - pharmacology Probiotics Rheology Sugar Viscosity Probiotic Bifidobacterium Bifidobacterium animals Bb-12 Eubacteria Lactobacillus acidophilus La-5 Dairy product Bifidobacteriaceae Lactobacillus acidophilus Survival Oligofructose Low fat product Actinobacteridae Animal Inulin low-fat ice cream Actinobacteria Bacteria Lactobacillaceae Bifidobacteriales Dietary fiber Polysaccharide Prebiotic Ice cream
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Summary:	The effects of supplementation of oligofructose or inulin on the rheological characteristics and survival of Lactobacillus acidophilus La‐5 and Bifidobacterium animalis Bb‐12 in low‐fat ice cream stored at –18 °C for 90 d were studied. Addition of oligofructose or inulin to ice cream mix significantly increased apparent viscosity and overrun and developed the melting properties in ice cream during storage (P < 0.05). However, the highest increase in firmness, the lowest change in melting properties, and the longest 1st dripping time were obtained in probiotic ice cream containing inulin (P < 0.05). Some textural properties have also improved especially by the end of storage. Freezing process caused a significant decrease in the viability of Lactobacillus acidophilus La‐5 and Bifidobacterium animalis Bb‐12 (P < 0.05). Oligofructose significantly improved the viability of L. acidophilus La‐5 and B. animalis Bb‐12 in ice cream mix (P < 0.05). Although the viable numbers for both bacteria decreased throughout the storage, the minimum level of 106 CFU/g was maintained for B. animalis Bb‐12 in only ice cream with oligofructose during storage.
Bibliography:	ArticleID:JFDS728 istex:CFFA790D4BB2E916EFF343338F1DB48A63B7628F ark:/67375/WNG-BKFX0FLF-5 ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0022-1147 1750-3841
DOI:	10.1111/j.1750-3841.2008.00728.x