Article detail · 2022
Characteristics of functional ice cream produced with probiotic Saccharomyces boulardii in combination with Lactobacillus rhamnosus GG
Journal
LWT-FOOD SCIENCE AND TECHNOLOGYISSN 0023-6438
The ISSN points to another catalog journal; the name is from the YÖKSİS record.
- Year
- 2022
- Type
- article
Data source split
- YÖKSİS YÖKSİS article record
- YÖKSİS venue LWT-FOOD SCIENCE AND TECHNOLOGY
- Catalog match (ISSN) LWT
- OpenAlex OpenAlex enrichment (abstract, citations, topics)
Abstract
OpenAlex · English
Ice creams have big potential to be used as probiotic food carrier. In this respect, this study aimed to produce ice creams with addition of Saccharomyces boulardii and Lactobacillus rhamnosus GG. Probiotic strains were added to the ice cream mixes before and after aging steps of ice cream production and were inoculated as single or mix cultures. Probiotic ice cream products were then characterized and the survival of the probiotic strains were determined during storage period. Both probiotic strains successfully survived during storage period and their numbers were above 6.18 log CFU/g at final date of storage. The rheological parameters of ice cream products improved with the co-inoculation of S. boulardii and L. rhamnosus both before and after aging step. Importantly the aroma profile of ice cream samples altered with probiotic inoculation and ethanol was the major volatile compound in ice cream samples produced with S. boulardii added before aging step. Inoculation of S. boulardii and L. rhamnosus as single cultures also resulted in formation of distinct aroma compounds in ice cream products. The highest overall acceptability score in sensorial evaluation of ice cream products was obtained from the ice cream products produced with inoculation of probiotics after aging step.
Topics
Citations
OpenAlex cited_by_count. Not a WoS or Scopus citation count; those sources have no separate column here.
48 citations
OpenAlex cited_by_count (cache / database)
21 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).
- Enrichment of antioxidant activity of ice cream samples with addition of rowanberry (Sorbus aucuparia L.) pulp and production of functional probiotic ice cream with using L. rhamnosus 2023
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- The effects of two lyophilized sweet potato varieties on physiochemical, textural and nutritional properties of ice cream. 2022
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