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Production of synbiotic ice-cream using Lactobacillus casei/Lactobacillus plantarum and fructooligosaccharides

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dc.contributor.author Sabet-Sarvestania, Negar
dc.contributor.author Hadi Eskandaria, Mohammad
dc.contributor.author Hashem Hosseinia, Seyed Mohammad
dc.contributor.author Niakousaria, Mehrdad
dc.contributor.author Hashemi Gahruiea, Hadi
dc.contributor.author Khalesi, Mohammadreza
dc.date.accessioned 2021-03-26T12:24:39Z
dc.date.issued 2021
dc.identifier.uri http://hdl.handle.net/10344/9929
dc.description peer-reviewed en_US
dc.description The full text of this article will not be available in ULIR until the embargo expires on the 06/03/2022
dc.description.abstract Production of synbiotic ice creams formulated with fructooligosaccharides was performed in this study. Fermentation of ice cream mix was carried out using Lactobacillus casei and Lactobacillus plantarum. Fermented samples had lower pH and higher acidity than unfermented samples. The highest viability of probiotics during storage was associated with synbiotic ice creams, demonstrating a beneficial role of fructooligosaccharides for the growth of lactic acid bacteria (LAB). The highest degree of hydrolysis (DH) (9%–12%) and the highest 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging activity (75%–78%) was associated with synbiotic ice creams. The results showed that melting postponed, and the apparent viscosity (μapp) was increased for the ice creams formulated with fructooligosaccharides. The maximum μapp (~2 Pa∙s) and the highest gumminess (9,528.70 gf) and cohesiveness (0.32) were associated with the synbiotic ice cream having L. casei. Sensory analysis showed that the fermented ice creams had lower overall acceptability than the unfermented ice creams due to the high acidity as a consequence of LAB growth. Novelty impact statement A comparison between Lactobacillus plantarum and L. casei for the development of synbiotic ice creams showed that the ice cream fermented by L. casei had a higher apparent viscosity, gumminess, and cohesiveness. Addition of fructooligosaccharides to the ice cream mix inoculated with lactic acid bacteria reduced the adverse effect of LAB on the sensory properties. The incorporation of fructooligosaccharides and LAB resulted in the development of synbiotic ice creams with improved tehchno‐functional properties and higher antioxidant activity compared to the control ice cream. en_US
dc.language.iso eng en_US
dc.publisher Wiley and Sons Ltd en_US
dc.relation.ispartofseries Journal of Food Processing and Preservation;
dc.relation.uri https://doi.org/10.1111/jfpp.15423
dc.rights This is the peer reviewed author version of the following article: Production of synbiotic ice-cream using Lactobacillus casei/Lactobacillus plantarum and fructooligosaccharides, which has been published in final form at https://doi.org/10.1111/jfpp.15423 . This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving. http://olabout.wiley.com/WileyCDA/Section/id-828039.html#terms en_US
dc.subject synbiotic ice creams en_US
dc.subject production en_US
dc.title Production of synbiotic ice-cream using Lactobacillus casei/Lactobacillus plantarum and fructooligosaccharides en_US
dc.type info:eu-repo/semantics/article en_US
dc.type.supercollection all_ul_research en_US
dc.type.supercollection ul_published_reviewed en_US
dc.identifier.doi 10.1111/jfpp.15423
dc.contributor.sponsor Shiraz University en_US
dc.relation.projectid 98GCU2M2036 en_US
dc.date.embargoEndDate 2022-03-06
dc.embargo.terms 2022-03-06 en_US
dc.rights.accessrights info:eu-repo/semantics/embargoedAccess en_US


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