Production of functional probiotic, prebiotic, and synbiotic ice creams

被引：102

作者：

Di Criscio, T. ^{[1
]}

Fratianni, A. ^{[1
]}

Mignogna, R. ^{[1
]}

Cinquanta, L. ^{[1
]}

Coppola, R. ^{[1
,2
]}

Sorrentino, E. ^{[1
,2
]}

Panfili, G. ^{[1
]}

机构：

[1] Univ Molise, DiSTAAM, I-86100 Campobasso, Italy

[2] Ist Sci Alimentaz CNR, I-83100 Avellino, Italy

来源：

JOURNAL OF DAIRY SCIENCE | 2010年 / 93卷 / 10期

关键词：

probiotic; prebiotic; synbiotic; ice cream; LACTOBACILLUS-RHAMNOSUS; SUBSP-PARACASEI; DIETARY FIBER; IN-VITRO; INULIN; SURVIVAL; OLIGOFRUCTOSE; ACIDOPHILUS; METABOLISM; CHALLENGES;

D O I：

10.3168/jds.2010-3355

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

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.

引用

页码：4555 / 4564

页数：10

共 45 条

[1] Physical characteristics of frozen desserts made with cream, anhydrous milk fat, or milk fat fractions [J].