Probiotic properties of ice creams produced with dietary fibres from by-products of the food industry
| Autor: | Ahmet Ayar, Serpil Ozturk, Suzan Öztürk Yilmaz, Hatice Siçramaz |
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| Přispěvatelé: | Ayar, A, Sicramaz, H, Ozturk, S, Yilmaz, SO, Sakarya Üniversitesi/Mühendislik Fakültesi/Gıda Mühendisliği Bölümü, Ayar, Ahmet, Sıçramaz, Hatice, Öztürk Muti, Serpil, Öztürk Yılmaz, Suzan |
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
Dietary fibres
Food industry biology business.industry Chemistry Process Chemistry and Technology digestive oral and skin physiology Improved survival food and beverages Bioengineering 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Sunflower law.invention Bifidobacterium animalis Probiotic 0404 agricultural biotechnology Lactobacillus acidophilus law Ice cream Food Science & Technology Food science business Food Science |
| Popis: | The objective of this study was to investigate the effects of adding dietary fibre-rich by-products to probiotic ice creams. For this purpose, fruit (grape, apricot, apple)- and grain (rice, corn, sunflower, barley)-based by-products were added to ice cream. The viability of Lactobacillus acidophilus (ATCC 4357D-5) and Bifidobacterium animalis subsp. lactis (ATCC 27536) was determined with microbial analyses at 1, 15, 30 and 60 days of storage. In conclusion, it was shown that dietary fibre-rich by-products could be used in ice cream with improved survival of the probiotic strains without any adverse effects on the physicochemical, microbiological and sensory properties of the ice cream. |
| Databáze: | OpenAIRE |
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