The Effect of Inulin on the Viability of Probiotic Bacteria and the Physical, Chemical and Sensory Characteristics of Fermented and Non-Fermented Synbiotic Ice Cream

Subject Areas : Microbiology

M. Golestani ¹ , R. Pourahmad ² , H. R. Mahdavi Adeli ³

1 - دانش آموخته کارشناسی ارشد گروه صنایع غذایی، واحد ورامین- پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران
2 - دانشیار گروه صنایع غذایی، واحد ورامین- پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران
3 - استادیار موسسه تحقیقات علوم دامی کشور، کرج، ایران

Received: 2016-05-14 Accepted : 2016-05-14 Published : 2016-05-21

Keywords: Fermented, Ice Cream, Inulin, Non- Fermented, Synbiotic,

Abstract :

Introduction: Synbiotic ice cream contains probiotic bacteria and prebiotic compounds. It has beneficial effects on human health especially children who are the main cosumers of this product. The aim of this study was to investigate the effect of inulin on viability of probiotic bacteria and the physical, chemical and sensory properties of fermented and non-fermented synbiotic ice cream. Materials and Methods: Synbiotic ice creams containing probiotics (Bifidobacterium lactis BB12 and Lactobacillus acidophilus LA5) were produced by fermented and non- fermented methods with added inulin (1% and 2%). The viability of the probiotics and physical, chemical and sensory properties of the samples were evaluated during 16 weeks of storage at -20 C˚. Results: The viability of probiotic bacteria in the samples containing 2% inulin was significantly higher than the samples containing 1% inulin.  In these samples, the number of probiotics on the first day after production was 6.9 log cfu / mL and reached 6.83 log cfu / mL after 16 weeks.  The addition of inulin had significant effect on overrun and melting point of the samples (p<0.05), therefore the samples containing 2% inulin showed higher overrun and melting point. Moreover, during storage, significant reductions in overrun, melting point, pH and acidity of the samples were not observed. Conclusion: Sample with 2% inulin produced by the fermented method scored better in terms of physical properties and sample with 2% inulin produced by the non-fermented method had the highest scores in terms of chemical and sensory characteristics.