Background. In this study, the possible eff ects of zinc on physicochemical properties of ice cream and the survival of Lactobacillus casei during a 90 days storage at -18°C was investigated. Material and methods. Samples were divided into four experimental groups as follows: control, zinc fortifi ed ice cream, probiotic ice cream, zinc fortifi ed and probiotic ice cream. The physicochemical, texture, organoleptic properties and the survival of probiotics, were investigated. Results. Results showed that the addition of zinc did not aff ect the textural properties of ice creams. Viscosity and pH were independently decreased in all groups in the presence of zinc. A signifi cant increase in the lipid oxidation rate especially in the zinc fortifi ed group was also observed. The probiotic counts were maintained above the least advised quantities (10 6 cfu/g) which were subsequently reduced following the three months of storage. In the zinc fortifi ed samples, the counts were higher compared to the other groups with no zinc addition. The addition of probiotics and zinc had no signifi cant eff ect on the sensory properties of ice cream. Conclusion. As a fi nal conclusion, the commercial production of zinc fortifi ed ice cream is recommended.
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