Pea (Pisum sativum L.) pod powder as a potential enhancer of probiotic Enterococcus faeciumM74 in ice cream and its physicochemical, structural, and sensory effects

Abstract

BACKGROUND In this study, pea (Pisum sativum L.) pod powder (PPP) was incorporated (1% and 3% w/w) into a probiotic ice cream formulation containing Enterococcus faecium M74 to investigate the potential effect of PPP on the probiotic survivability in the ice cream throughout 60 days of frozen storage. Moreover, the produced symbiotic ice creams were evaluated for their physiochemical properties, stability, and sensory acceptability. RESULTS Incorporation of PPP into ice cream caused significantly (P < 0.05) increased protein and ash content and lower pH values. Besides that, the addition of PPP resulted in ice creams with higher hardness and lower overrun. A significant diminishing was observed in the melting rates of the ice creams as the percentage of PPP increased and storage time progressed. Ice cream with PPP presented lower lightness and higher greenness and yellowness compared with control. All ice creams had viable counts of E. faecium M74 of ≥6 log cfu g−1 during storage and provided the number of viable cells that the probiotic product should contain. On day 60, the viability of E. faecium M74 in ice cream containing 1% PPP (7.64 ± 0.02) was higher than the control (7.28 ± 0.00). Sensory analyses revealed that there was no statistical difference in ice cream with 1% PPP and the control without PPP in terms of general acceptability. CONCLUSION These results suggest that pea pods, which is a waste product of the pea industry and obtained at zero cost, could be used as a potential prebiotic and an agent to improve technological properties of dairy products. © 2022 Society of Chemical Industry.

The effects of blueberry (Vaccinium corymbosum L.) and jujube fruit (Ziziphus jujube) on physicochemical, functional, and sensorial properties, and probiotic (Lactobacillus acidophilusDSM 20079) viability of probiotic ice cream

“…TPA was conducted by a texture analyzer (model TA‐XT2, Stable Micro Systems, UK) equipped with a stainless steel cylindrical plate (diameter of 20 mm) and a 50 kg load cell using modified method described in previous work Çam et al., 2023 . The condition for TPA: trigger type of auto trigger force of 5 g, test distance of 15 mm, pre‐test speed of 3 mm/s, test speed of 3.3 mm/s, and post‐test speed of 3 mm/s.…”

“…Randomly coded ice cream samples were served and tested immediately after withdrawing the cups from the freezer. The color–appearance, texture, taste–aroma, melting resistance, mouthfeel, and overall acceptability of probiotic ice creams were assessed on a scale from 1 (for dislike) to 5 (for most liked) points (Çam et al., 2023 ). After 1 day of frozen storage, all sensory evaluations were conducted.…”

“…In addition to being a food with high nutritional quality, substantial proteins, and valuable fat, ice cream is a good carrier for probiotic cultures (Cruz et al., 2009 ). In the literature, many probiotic strains have been used in ice cream formulations and their viability has been investigated (Çam et al., 2023 ; Elkot et al., 2022 ; Sabet‐Sarvestani et al., 2021 ). Moreover, L. acidophilus DSM 20079 has previously been used successfully in the manufacturing of probiotic ice cream to benefit from its gastrointestinal and digestive health and therapeutic properties (Ergin et al., 2016 ; Linn et al., 2019 ).…”

The impact of glycerol monostearate's similarity to fats and fatty acid composition of fats on fat crystallization, destabilization, and texture properties of ice cream

“…The structure of ice cream determines several important texture properties of the final product, such as hardness, shrinkage, and melting resistance. [1][2][3][4][5] The formation of ice cream structure is largely related to the various ingredients used in the formula. [6][7][8][9] Generally, ice cream contains 10-16% fat.…”

Evaluating Enterococcus faecium9 N‐2 as a probiotic candidate from traditional village white cheese

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The term probiotic originates from a Greek word meaning "for life" and is used to describe nonpathogenic living microorganisms that, when consumed in sufficient quantities (10 6 -10 7 cfu g −1 ), show positive effects on the health of their host with whom they live a symbiotic life (Çam et al, 2023;Salvetti et al, 2016). Scientific evidences show that probiotics have positive effects on the health of the host in terms of regulating microbial balance in the gastrointestinal tract, reducing serum cholesterol levels, alleviating symptoms of lactose intolerance, reducing the risk of colon cancer, increasing the bioavailability of nutrients, preventing harmful substances and pathogens from entering the bloodstream by improving the barrier function of the intestinal lining and improving calcium absorption, and synthesizing short-chain fatty acids and certain vitamins (Wang et al, 2022;Mazziotta et al, 2023).Lactic acid bacteria (LAB) are highly favored as probiotic candidates among microorganisms because they have been recognized

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