Insights into the Microbiological and Physicochemical Properties of Bio-Frozen Yoghurt Made with Probiotic Strains in Combination with Jerusalem Artichoke Tubers Powder

Shahein, Magdy Ramadan; Elkot, Wael F.; Albezrah, Nisreen Khalid Aref; Abdel-Hafez, Lina Jamil M; Alharbi, Maha; Massoud, Diaa; Elmahallawy, Ehab Kotb

doi:10.3390/fermentation8080390

Cited by 12 publications

(3 citation statements)

References 35 publications

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“…These products were well accepted by consumers. Shahein et al [ 21 ] evaluated the microbiological and physicochemical characteristics of frozen yoghurt made with probiotic strains in combination with Jerusalem artichoke tubers powder (JATP) used as a fat and sugar replacer. Samples with JATP contained viable counts of Bifidobacterium bifidum BGN4 and Lactobacillus casei Lc-01 of 7 log CFU/g during 90 days of storage, as compared to the control sample.…”

Section: Resultsmentioning

confidence: 99%

“…The production of frozen yoghurts or ice creams with low fat or lactose levels and/or with added prebiotics and probiotics created new opportunities for the development of dairy foods with health-promoting properties. An increasing number of papers describe the formulations and characteristics of such products [ 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 ]. The production of ovine’s and caprine’s yoghurts and frozen yoghurts has also followed this trend.…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of the Characteristics of Sheep’s and Goat’s Ice Cream, Produced with UF Concentrated Second Cheese Whey and Different Starter Cultures

Pires

Gomes²,

Noronha³

et al. 2022

Foods

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Second cheese whey (SCW) is the by-product resulting from the manufacture of whey cheeses. In the present work, sheep (S) and goat (G) SCW concentrated by ultrafiltration (UF) were used in the production of ice creams. Concentrated liquid SCW samples with inulin added as a prebiotic were fermented with yoghurt, kefir and probiotic commercial cultures before being frozen in a horizontal frozen yoghurt freezer. The physicochemical, microbiological and sensory properties of the products were evaluated over 120 days of frozen storage. The products presented significant differences regarding these properties, specifically the higher total solids and protein contents of sheep's ice creams, which were higher compared to their goat ice cream counterparts. Sheep’s ice creams also presented higher hardness and complex viscosity, which increased with storage. These ice creams also presented higher overrun and lower meltdown rates. The color parameters of the ice creams showed significant differences between formulations resulting from storage time. In all cases, Lactobacilli sp. cell counts were higher than log 6 CFU/g at the first week of storage. In the case of sheep’s ice creams these values were maintained or increased until the 30th day, but decreased until the 60th day. Lactococci sp. counts surpassed log 7 CFU/g in all products, and these values were maintained until the end of storage, except in the case of G-Yoghurt and G-Kefir. Concerning the products containing probiotics, the sum of Lactococci sp. and Lactobacilli sp. counts was of the order log 8–9 CFU/g until the 60th day of storage, indicating that the probiotic characteristics of ice creams were maintained for at least 2 months. All products were well accepted by the consumer panel. Sheep’s SCW ice creams were better rated regarding aroma, taste and texture. However, only the ranking test was able to differentiate preferences among formulations.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Evaluation of the Characteristics of Sheep’s and Goat’s Ice Cream, Produced with UF Concentrated Second Cheese Whey and Different Starter Cultures

Pires

Gomes²,

Noronha³

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…The preferred pH and acidity of frozen yoghurt were 4.65 and 0.78% lactic acid (LA), respectively (Shahein et al . 2022).…”

Section: Introductionmentioning

confidence: 99%

Value addition to frozen yoghurt through the use of orange peel solids as flavour adjunct

Adil

Jana

Mehta

et al. 2022

Int J of Dairy Tech

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Frozen yoghurt rich in b-carotene and dietary fibre was developed through incorporation of orange peel products. The suitability of two forms of peel viz., candied orange peel (COP) and orange peel powder (OPP), was studied as flavour adjunct in frozen yoghurt. The medium-fat frozen yoghurt mix was prepared by blending yoghurt base with ice cream mix (25:75, w/w). COP and OPP were used as flavour adjuncts at levels of 8.0 and 2.5% by weight of mixes, respectively. The control (C) frozen yoghurt was devoid of the fruit peel. Incorporation of peel solids yielded frozen yoghurts which had markedly higher protein, carbohydrates, ash and total solids content. OPP used at 2.5% level was preferred over use of COP at 8.0% level as a valued ingredient in the preparation of 'medium-fat orange frozen yoghurt'. Such product had superior total sensory score when compared to the rest of the samples. The recommended frozen yoghurt was higher in terms of b-carotene and dietary fibre by 37.20 and 240.0%, respectively, compared to control product.

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Physicochemical, microbial, and sensory characteristics of yogurt with Persian shallot (Allium hirtifolium Boiss) and probiotic bacteria

Vahdat,

Mehdizadeh,

Kazemeini

et al. 2024

Food Science & Nutrition

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The aim of this study was to investigate the characteristics of yogurt prepared with the addition of Persian shallot and probiotic bacteria. The effect of Persian shallot on the viability of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium bifidum) was evaluated. Furthermore, the antimicrobial effects of shallot and probiotic bacteria on Listeria monocytogenes and Escherichia coli species were investigated. The experiments were performed on days 0, 1, 7, 14, and 21. The results showed that the survival of lactic acid bacteria increased significantly in the presence of shallots (p < .05). The addition of two different probiotic bacteria to the yogurt samples inhibited the pathogenic bacteria. While E. coli bacteria had a 3‐log reduction, L. monocytogenes did not grow at all in the presence of probiotic bacteria and shallots. Based on these experiments, it was concluded that the addition of shallots not only increased the survival of probiotic bacteria but also reduced the growth of food‐borne pathogenic bacteria. In addition, the addition of probiotic bacteria increased the acceptance of sensory properties of yogurt samples.

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Insights into the Microbiological and Physicochemical Properties of Bio-Frozen Yoghurt Made with Probiotic Strains in Combination with Jerusalem Artichoke Tubers Powder

Cited by 12 publications

References 35 publications

Evaluation of the Characteristics of Sheep’s and Goat’s Ice Cream, Produced with UF Concentrated Second Cheese Whey and Different Starter Cultures

Evaluation of the Characteristics of Sheep’s and Goat’s Ice Cream, Produced with UF Concentrated Second Cheese Whey and Different Starter Cultures

Value addition to frozen yoghurt through the use of orange peel solids as flavour adjunct

Physicochemical, microbial, and sensory characteristics of yogurt with Persian shallot (Allium hirtifolium Boiss) and probiotic bacteria

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