Fermentation of Dietary Fibre-Added Milk with Yoghurt Bacteria and L. rhamnosus and Use in Ice Cream Production

Abstract

This study investigated whether the use of fermented milk with added dietary fibre in ice cream production positively affected quality characteristics, especially viability, during a shelf life of 90 days at −25 °C. For this purpose, fermented milk was prepared with cultures (yoghurt and Lacticaseibacillus rhamnosus) and dietary fibre (wheat fibre and inulin). In addition to the viable cell count, some related quality characteristics, such as the sensory, physical, chemical, and thermal properties, and energy content were also examined. Streptococcus salivarius subsp. thermophilus in all yoghurt ice creams and L. rhamnosus in ice cream with wheat fibre had the highest viability for 90 days, up to 95.95%. The best scores regarding “general acceptability” belonged to the ice cream with L. rhamnosus and inulin, with a score of 7.81 out of 9. The dietary fibre decreased overrun from around 23% to 14–18%, which was positive for the viability of the cultures. The cultures and dietary fibre decreased the melting temperature down to −1.15 °C. The caloric value of the ice creams (166–168 kcal/100 g) was lower than that of standard ice cream. Probiotic ice cream production with dietary fibre and a single L. rhamnosus culture may be preferred in terms of sensory properties, cell viability, and economic aspects.

Incorporation of Yogurt Acid Whey in Low-Lactose Yogurt Ice Cream

“…Given the fact that the lactose and ash content did not differ significantly among the hydrolyzed and non-hydrolyzed samples, the acidity depended on the protein content of the samples, and the lower the protein content, the lower the acidity. The acidity results obtained in this experiment agreed with those reported by other researchers for YIC [21,26].…”

“…Usually, this happens in products with higher mixing ratios, e.g., 1:1, and lower total solids content, e.g., 17.58% [22], or in products made by direct acidification [38]. pH values from 6.1 to 6.4 for yogurt ice cream with dietary fibers and probiotics have also been reported [26,30]. In contrast, Bullock et al [39] mixed strained yogurt with pH 3.717 ± 0.048 and ice cream mix at a ratio of 1:4, which resulted in a frozen dessert with pH 4.27 ± 0.026, without, however, giving any information about the ice cream mix, i.e., ingredients and pH.…”

“…In literature, most of the studies concern YIC fortified with probiotics, different flavors, syrups, and dietary fibers [20][21][22][23][24][25][26][27], or the addition of fat replacers and different stabilizers [28][29][30]. To the best of our knowledge, except for the study by Silva and Bolini [31], who used powdered acid whey from cheese or casein production to produce ice cream, no other study has used liquid acid whey or YAW in ice cream manufacture.…”

Recent advances in the ice cream making

“…The analysis and storage stability in terms of shelf life is evaluated at 25 degree Celsius within the period of 90 days. The best selected one among the compositions were L. rhamnosus and inulin and resulted as providing lower caloric value as compared to the standard ice cream available in the market (Sezer et al, 2022) [21] .…”

The aroma profile of butter produced using different starter cultures

“…In addition, many probiotic bacteria have been used in butter production to improve the properties of butter or to investigate its effects on butter (Erkaya et al, 2015;Hadef et al, 2022). L. rhamnosus is often used in various dairy products as a probiotic strain (Kamal et al, 2018;Liu et al, 2018;Ningtyas et al, 2019;Sezer et al, 2023).…”