The effect of inulin on the viability of Lactobacillusfermentumstrain 4-17 in probiotic ice cream and evaluation of its microbial and physicochemical properties

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JOOYANDEH H.; ALIZADEH BEHBAHANI B.; NOSHAD M.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:18 | Issue:113 Page(s): 91-100

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Title

The effect of inulin on the viability of Lactobacillusfermentumstrain 4-17 in probiotic ice cream and evaluation of its microbial and physicochemical properties

Author(s)

JOOYANDEH H. | ALIZADEH BEHBAHANI B. | NOSHAD M. | Issue Writer Certificate

Keywords

SynbioticsQ2

Lactobacillus fermentumQ1

InulinQ2

FunctionalQ1

Abstract

Ice cream is a unique food product that is very popular in Iran and around the world. As a result of much research into converting this nutrient food into a useful product, the addition of probiotic bacteria, fat reduction, dry matter enhancement and improved health benefits have been done. Probiotics ice cream contains live microbial cells that are well-suited to the distribution of probiotics to consumers. In this study, prebiotic ice cream containing Lactobacillus fermentumstrain 4-17and Inulin was prepared at 0, 2. 5 and 5% levels. Microbial tests, dry matter measurement, volume increase, pH and acidity determination, melting rate and tissue parameters were evaluated. Evaluation of probiotic bacterial growth over90 days of survival in different samples showed that the survival rate of this strain in the presence of 5% Inulin was about two logarithmic units higher than that produced with 2. 5% Inulin and about 5 logarithmic units higher than the sample. It was in control. The pH range was6. 8-8. 8, 19 to 25 degrees acidity, dry matter was 61. 3 to 36. 14% and volume increase was34. 38-15. 85%. Also due to the increase in apparent viscosity and decrease in melting rate (from 1. 89 to 0. 74 g/min), improvement in tissue properties (55% increase in hardness, 69% decrease in adhesion and 29% increase in cohesion) as well as increased product desirability during storage. At 95% confidence level, Inulin can be used as an alternative to fat and tissue optimizer.

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APA: Copy

JOOYANDEH, H., ALIZADEH BEHBAHANI, B., & NOSHAD, M.. (2021). The effect of inulin on the viability of Lactobacillusfermentumstrain 4-17 in probiotic ice cream and evaluation of its microbial and physicochemical properties. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 18(113 ), 91-100. SID. https://sid.ir/paper/369414/en

Vancouver: Copy

JOOYANDEH H., ALIZADEH BEHBAHANI B., NOSHAD M.. The effect of inulin on the viability of Lactobacillusfermentumstrain 4-17 in probiotic ice cream and evaluation of its microbial and physicochemical properties. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;18(113 ):91-100. Available from: https://sid.ir/paper/369414/en

IEEE: Copy

H. JOOYANDEH, B. ALIZADEH BEHBAHANI, and M. NOSHAD, “The effect of inulin on the viability of Lactobacillusfermentumstrain 4-17 in probiotic ice cream and evaluation of its microbial and physicochemical properties,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 18, no. 113 , pp. 91–100, 2021, [Online]. Available: https://sid.ir/paper/369414/en

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