Production of synbiotic ice cream using Lactobacillus casei / Lactobacillus plantarum and fructooligosaccharides

Abstract

Production of synbiotic ice creams formulated with fructooligosaccharides was performed in this study. Fermentation of ice cream mix was carried out using Lactobacillus casei and Lactobacillus plantarum. Fermented samples had lower pH and higher acidity than unfermented samples. The highest viability of probiotics during storage was associated with synbiotic ice creams, demonstrating a beneficial role of fructooligosaccharides for the growth of lactic acid bacteria (LAB). The highest degree of hydroly-How to cite this article:

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

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