Synbiotic yogurt-ice cream produced via incorporation of microencapsulated lactobacillus acidophilus (la-5) and fructooligosaccharide

Abstract

Yogurt-ice cream is a nutritious product with a refreshing taste and durability profoundly longer than that of yogurt. The probiotic Lactobacillus acidophilus (La-5) cells either in free or encapsulated form were incorporated into yog-ice cream and their survivability were studied. Fructooligosaccharide (FOS) as a prebiotic compound at three levels (0, 4 & 8 % w/w) was added to yogurt-ice cream mix and its effects on some chemical properties, overrun and firmness of product were evaluated. The higher the incorporated FOS concentration, the lower were the pH value and higher the total solid content of treatments. FOS incorporation (8 %) significantly increased the overrun of treatments and reduced their firmness. The viable counts of free probiotics decreased from~9.55 to~7.3 log cfu/g after 60 days of frozen storage while that of encapsulated cells merely decreased less than 1 log cycle. Encapsulation with alginate microbeads protected the probiotic cells against injuries in the freezing stage as well as, during frozen storage.

Synbiotic ice cream containing yacon flour and Lactobacillus acidophylus NCFM

“…This suggests that the perceived particle size and grittiness in formulations containing higher concentrations of YF were well accepted by the panelists. Moreover, it is known that a higher concentration of FOS results in a better stability of incorporated air bubbles from the ice cream (Ahmadi et al, 2012) and increases the generation of viscous gels decreasing the product firmness (Nagar, Clowes, Tudorica, Kuri, & Brennan, 2002). These parameters might be related to better acceptance of T3 texture.…”

“…According to Homayouni, Azizi, Ehsani, Yarmand, and Razavi (2008), the use of an encapsulation process for Lactobacillus casei resulted in the survival of 10 8 e10 9 cfu/g at the end the of ice cream shelf-life. Ahmadi et al (2012) also related that encapsulation of Lactobacillus acidophilus (La-5) with alginate in frozen acted as a probiotic cell protector against injuries in the freezing stage and storage. Beyond microencapsulation techniques, Mohammadi et al (2011) reviewed methods for selecting resistant bacterial strains and eliminating molecular oxygen.…”

“…They are able to survive passage through the digestive tract, where they adhere to intestinal cells and improve the intestinal microorganism balance (Oliveira, Perego, Oliveira, & Converti, 2011). Studies have demonstrated the potential of adding probiotics to milk-derived products such as yogurt, cheese and ice cream (Corrales, Henderson, & Morales, 2007;Akalin & Erisir, 2008;Staliano, Martinez, & Saad, 2015;Ahmadi et al, 2012).…”

Effect of dietary fibers on physico-chemical, sensory and textural properties of Misti Dahi

“…Worldwide, growing awareness of the physiological benefits of dietary fiber, among consumers, coupled with the ready availability of commercial dietary fiber preparations, led to the successful development of various dietary fiber fortified dairy products such as yoghurt (Fernandez-Garcia and McGregor 1997;Fernandez-Gracia et al 1998;Staffolo et al 2004;Garcia-Perez et al 2005;Aportela-Palacios et al 2005; Kip et al 2006;Guggisberg et al 2009), cheese (Buriti et al 2007Cardarelli et al 2008), imitation cheese (Hennelly et al 2006), ice cream (Singh et al 2005;, probiotic ice-cream (Akalin and Erisir 2008), yog-ice cream (El-Nagar et al 2002;Ahmadi et al 2012), dairy dessert (Tarrega and Costell 2006), lactic beverage (de-Castro et al 2009;Villegas and Costell 2007). In India, some traditional milk-based confections like gajar-pak (milk-carrot based), giya-ka-halwa (milk-bottle gourd based), doda-burfi (milkwheat based), kaju-burfi (milk-cashew nut based); cerealsbased milk desserts like kheer and dalia (Patel and Arora 2005) and milk-cereal based beverages like raabadi (Pal 2008;Modha and Pal 2011) contain significant quantities of dietary fiber.…”

Edible coatings as encapsulating matrices for bioactive compounds: a review

“…Therefore, the application of gelatin edible packaging incorporated with bacteria can be promising for fish preservation, especially when combined with other technologies such as a high-pressure. Ahmadi et al (2012) produced yogurt-ice cream via incorporation of microencapsulated Lactobacillus acidophilus (Ia-5) into alginate microbeads. The viable counts of free probiotics decreased from 9.55 tõ 7.3 log cfu/g after 60 days of frozen storage while that of encapsulated cells merely decreased less than 1 log cycle.…”