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RESEARCH PRODUCT
Production of functional probiotic, prebiotic, and synbiotic ice creams
R MignognaRaffaele CoppolaGianfranco PanfiliLuciano CinquantaA FratianniElena SorrentinoT Di Crisciosubject
Lactobacillus caseiSynbioticsmedicine.medical_treatmentInulinColony Count MicrobialSynbioticsBiologylaw.inventionchemistry.chemical_compoundProbioticLactobacillus rhamnosuslawGeneticsmedicineAnimalsFood microbiologyFood scienceskin and connective tissue diseasesMicrobial ViabilityLacticaseibacillus rhamnosusIce CreamProbioticsPrebioticdigestive oral and skin physiologyInulinfood and beveragesSettore AGR/15 - Scienze E Tecnologie Alimentaribiology.organism_classificationLactic acidLacticaseibacillus caseiPrebioticsprobiotic prebioticsyn bioticice creamchemistryFood MicrobiologyFood TechnologyFood AdditivesAnimal Science and ZoologyNutritive Valuehuman activitiesFood Sciencedescription
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. RI Coppola, Raffaele/A-3291-2012; Sorrentino, Elena/A-5162-2012; Panfili, Gianfranco/A-4846-2013
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2010-01-01 |