ISSN: 0973-7510

E-ISSN: 2581-690X

Research Article | Open Access
Sarmad Ghazi Al-Shawi and Haider Ibrahim Ali
Department of Food Science, Agriculture College, Basrah University, Basra, Iraq.
J Pure Appl Microbiol. 2020;14(3):2147-2156 | Article Number: 6479
https://doi.org/10.22207/JPAM.14.3.55 | © The Author(s). 2020
Received: 12/06/2020 | Accepted: 11/07/2020 | Published: 21/08/2020
Abstract

The study was conducted to prepare control, probiotic (Lactobacillus acidophilus), and synbiotic (L. acidophilus and inulin) ice cream, L. acidophilus content, pH, titratable acidity, sensory properties were evaluated during frozen storage periods. L. acidophilus counts were the higher in synbiotic ice cream, adding inulin to probiotic ice cream enhanced significantly (P<0.05) the content of L. acidophilus. Freezing process caused a decrease in L. acidophilus counts along with storage periods in all the samples of ice cream. Synbiotic ice cream was the lower in pH values and the higher in TA values compared to the other ice cream samples. Synbiotic ice cream was the better in overall acceptance followed by probiotic and control ice cream, respectively. So, ice cream fortification with L. acidophilus probiotic bacteria and prebiotic inulin have a positive influence on all sensory characteristics. Probiotic content of both synbiotic and probiotic ice cream could be considered as functional therapeutic healthy product since it was more than the lowest concentration of probiotic bacteria to provide the beneficial attributes which are 106 cfu/g at the consumption time of the product.

Keywords

L. acidophilus, Inulin, synbiotic ice cream, probiotic ice cream, viable counts

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