Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk
Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk
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DOI：
10.1590/fst.39419
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发表时间：
2021-03-01
影响因子：
--
通讯作者：
YERLIKAYA, Oktay
中科院分区：
文献类型：
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作者：
ACU, Merve;KINIK, Ozer;YERLIKAYA, Oktay
本研究旨在研究以山羊为原料生产的合成冰淇淋中的益生菌活力、流变学和感官特性。S牛奶结合益生菌培养和益生元。将塔格糖、立特糖和聚葡萄糖作为益生元用于冰淇淋生产和混合物中，并将这些混合物与两歧双歧杆菌、副干酪乳杆菌和长双歧杆菌联合培养接种。冷冻覆盆子、商业覆盆子和黑莓果泥被用作合成冰淇淋的风味增强剂。制作了四种不同类型的冰淇淋，包括对照样品。在120 d的贮藏期间，检测了益生菌活力、表观粘度、硬度和感官性能。结果表明，冷冻水果和果泥中添加和使用益生元显著影响了副干酪乳杆菌和双歧杆菌的活力以及合成山羊的色、形、味、味和整体感官评分。牛奶冰淇淋（P < 0.05）。合成冰淇淋样品在储存过程中保持了其益生菌特性，并且在感官特性方面普遍得到了很好的评价。
This research aimed to examine the probiotic viability of bacteria, rheological and sensorial properties in synbiotic ice creams produced from goat?s milk combined with probiotic culture and prebiotics. Tagatose, Litesse ultra and polydextrose (as prebiotics) were used in ice cream production and mixtures and these mixtures were inoculated with Bifidobacterium bifidum, Lactobacillus paracasei and Bifidobacterium longum combined culture. Frozen raspberry fruits, commercial raspberry and blackberry fruit purees were used as taste flavor enhancers in synbiotic ice cream. Four different ice cream types were produced including control sample. Probiotic bacteria viability, apparent viscosity, hardness and sensory properties were examined during the 120 -day-storage. It was determined that frozen fruit and fruit purees addition and using prebiotics significantly affected the Lactobacillus paracasei and Bifidobacterium spp. viability and color, appearance, flavor, taste and overall sensory scores of the synbiotic goat?s milk ice creams (P < 0.05). Synbiotic ice cream samples maintained their probiotic properties during storage and were generally well appreciated in terms of sensory properties.