Magnesium enriched lactic acid bacteria as a carrier for probiotic ice cream production

Góral, Małgorzata; Kozłowicz, Katarzyna; Pankiewicz, Urszula; Góral, Dariusz

doi:10.1016/j.foodchem.2017.07.053

Cited by 44 publications

(24 citation statements)

References 30 publications

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“…() reported that firmness of ice cream with Lb. rhamnosus and 3% of inulin amounted to 4.60 ± 0.48 N, whereas for the sample with 6% of inulin they obtained the value of 6.86 ± 0.22 N. In another publication, the hardness of fermented ice‐cream with the addition of the same strain of bacteria and magnesium ions was 2.72 N (Góral et al ., ). The results obtained by Di Criscio et al .…”

Section: Resultscontrasting

confidence: 88%

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Novel method of zinc ions supplementing with fermented and unfermented ice cream with using PEF

Pankiewicz

Góral

Kozłowicz

et al. 2019

Int J of Food Sci Tech

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Summary Bacteria of Lactobacillus rhamnosus B 442 were enriched with zinc ions using a pulsed electric field technology. The strain was added to the mix and used for the production of two types of ice cream: unfermented and fermented. Zinc content in the ice cream varied from 0.962 mg·100 g−1 to 1.81 mg·100 g−1. Differences were observed in some properties of unfermented and fermented ice cream. Lower fat content (from 4.86% to 4.92%) and lower hardness (3.88 N–4.32 N) were determined for the fermented ice cream, whereas the unfermented samples had higher meltability (1880s–1936s) and adhesiveness (from 29.66 Ns to −28.27 Ns). There was no statistically significant effect of the type of ice cream and Zn2+ addition on protein, ash and carbohydrate content in the final product. The viability of the bacteria was at a high level (4.09·108–3.26·1012).

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Section: Resultscontrasting

confidence: 88%

“…Góral et al . () produced ice cream enriched with magnesium ions. The authors also observed that pulsed electric field increases the bioaccumulation of ions.…”

Section: Resultsmentioning

confidence: 74%

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Novel method of zinc ions supplementing with fermented and unfermented ice cream with using PEF

Pankiewicz

Góral

Kozłowicz

et al. 2019

Int J of Food Sci Tech

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“…The protein content of all ice cream mixes was around 5%, while the fat content ranged from 5.9% to 6.1%. In the studies by Góral et al [25], probiotic milk ice cream contained 6.9% to 7.5% protein and 5.1% to 5.6% fat. A similar fat content (5.77-5.90%) in milk ice cream with strawberries and probiotic bacteria was shown by Vardar and Öksüz [26].…”

Section: Physicochemical and Organoleptic Properties Of Ice Creams MImentioning

confidence: 99%

Probiotic Sheep Milk Ice Cream with Inulin and Apple Fiber

Kowalczyk

Znamirowska

Buniowska

2021

Foods

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The aim of the study was to assess the effect of the addition of inulin and the replacement of part of the inulin with apple fiber on the physicochemical and organoleptic properties of ice cream. Moreover, the survival of Bifidobacterium animalis ssp. Lactis Bb-12 and Lactobacillus rhamnosus was studied in sheep milk ice cream. There was no effect of the apple fiber and the type of bacteria on the number of bacteria in the probiotics after fermentation. As a result of freezing, in the mixture containing Bifidobacterium animalis ssp. Lactis Bb-12, there was a significant reduction in the bacteria from 0.39 log cfu g−1 to 0.46 log cfu g−1. In all of the ice cream on the 21st day of storage, it exceeded 10 log cfu g−1, which means that the ice cream retained the status of a probiotic product. The Lactobacillus rhamnosus ice cream showed a lower yellow color compared to the Bifidobacterium Bb-12 ice cream. The overrun of the sheep’s milk ice cream was within the range of 78.50% to 80.41%. The appearance of the sheep’s milk ice cream is influenced significantly by the addition of fiber and the type of bacteria and the interaction between the type of bacteria and the addition of fiber, and storage time and fiber.

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“…In [15], it is shown that the enrichment of microorganisms' strains Lactobacillus rhamnosus and Lactococcus lactis with magnesium ions using the pulse electric fields did not exert a negative effect on the structural and mechanical properties of dairy products. At the same time, there was a positive effect on the adhesive properties of the product and the viability of microorganisms even after freezing.…”

Section: Introductionmentioning

confidence: 99%

Studying the effect of electrospark treatment of milk whey on the process of its fermentation and quality of thermoacid cheese

Kochubei-Lytvynenko

Chernyushok

Bilyk

et al. 2019

EEJET

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Production of soft thermo-acid cheeses has a series of advantages compared to the production of hard rennet cheeses, namely: it requires less consumption of raw materials, the raw materials are not subjected to specific requirements in terms of cheese making. When they are produced, such technological operations as renneting the milk, clot cutting, setting the grain, maturing, are shortened. This significantly reduces the labor intensity of the technological process, and provides for the fast turnover of invested funds at smaller production costs [2].

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Magnesium enriched lactic acid bacteria as a carrier for probiotic ice cream production

Cited by 44 publications

References 30 publications

Novel method of zinc ions supplementing with fermented and unfermented ice cream with using PEF

Novel method of zinc ions supplementing with fermented and unfermented ice cream with using PEF

Probiotic Sheep Milk Ice Cream with Inulin and Apple Fiber

Studying the effect of electrospark treatment of milk whey on the process of its fermentation and quality of thermoacid cheese

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