The effect of polyols (xylitol, erythritol, maltitol and isomalt) on physical and sensory properties of probiotic ice cream, as well as the survival of Bifidobacterium BB‐12 during freezing over 28 days of frozen storage, was investigated. The control sample of ice cream, sweetened with sugar, showed a lower pH and higher overrun than those sweetened with polyols. The viable bifidobacteria counts remained above 8 log cfu/g in all samples. The amount of erythritol added was not enough to obtain a similar sweetness as in control, but too high to get an ice cream with good textural properties.
The aim of this work was to develop of functional dairy product fortified with magnesium and contained probiotic bacteria Bifidobacterium Bb-12. Therefore, the effect of various magnesium salts on physicochemical, organoleptic and texture properties and Bifidobacterium Bb-12 survival were assessed. The best stimulator of bacterial growth was D-gluconate. Although the addition of L-lactate and acetate decreased the growth rate of showed a positive effect on bacterial survival. The fortification with magnesium significantly affected hardness and decreased the brightness L* of fermented milk. The results of the organoleptic analysis indicated that magnesium D-gluconate was the most useful for milk fortification.
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