The quality characteristics and shelf life of probiotic ice cream produced with Saru and Saccharomyces boulardii

Salik M. A., . and Arslaner A., . The quality characteristics and shelf life of probiotic ice cream produced with Saru and Saccharomyces boulardii. pp. 234-244. ISSN 2231-7546

Ten types of classic and probiotic (Saccharomyces boulardii) ice cream were produced using different mixture combinations containing 10 or 20 Saru a traditional Turkish snack containing dried Cimin grape Kemah walnut and 0.5 or 1.0 grape seed. Physical chemical and microbiological analyses conducted during the storage period (days 1 15 30 and 60 at -20 1C) were used to assess the probiotic shelf life and quality properties of the ice cream samples. The desired therapeutic effects of S. boulardii levels in probiotic products were from 10� to 10� CFU/g during storage. The results revealed that Saru grape seed and S. boulardii had a significant effect on the quality properties of ice cream samples. Titration acidity total dry matter fat protein ash glucose fructose total sugar viscosity first dripping time complete melting time a value and calorie (kcal) values increased with increasing concentration of Saru. However pH sucrose melting rate L and b values decreased. Grape seed increased titration acidity protein fat ash viscosity first dripping time complete melting time and calorie values in all samples but decreased the pH values. The addition of Saru and grape seed positively affected the growth and viability of S. boulardii at levels from 10� to 10� CFU/g during storage. Taking all the quality parameters into consideration it was shown that with the addition of Saru grape seed and S. boulardii new functional ice creams with high nutritional value could be produced.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/27%20(02)%202020/04%20-...

Abstract

Ten types of classic and probiotic (Saccharomyces boulardii) ice cream were produced using different mixture combinations containing 10 or 20 Saru a traditional Turkish snack containing dried Cimin grape Kemah walnut and 0.5 or 1.0 grape seed. Physical chemical and microbiological analyses conducted during the storage period (days 1 15 30 and 60 at -20 1C) were used to assess the probiotic shelf life and quality properties of the ice cream samples. The desired therapeutic effects of S. boulardii levels in probiotic products were from 10� to 10� CFU/g during storage. The results revealed that Saru grape seed and S. boulardii had a significant effect on the quality properties of ice cream samples. Titration acidity total dry matter fat protein ash glucose fructose total sugar viscosity first dripping time complete melting time a value and calorie (kcal) values increased with increasing concentration of Saru. However pH sucrose melting rate L and b values decreased. Grape seed increased titration acidity protein fat ash viscosity first dripping time complete melting time and calorie values in all samples but decreased the pH values. The addition of Saru and grape seed positively affected the growth and viability of S. boulardii at levels from 10� to 10� CFU/g during storage. Taking all the quality parameters into consideration it was shown that with the addition of Saru grape seed and S. boulardii new functional ice creams with high nutritional value could be produced.

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Item Type:	Article
AGROVOC Term:	Saccharomyces
AGROVOC Term:	Icecream
AGROVOC Term:	Probiotics
AGROVOC Term:	Grapes
AGROVOC Term:	Walnuts
AGROVOC Term:	Dry matter content
AGROVOC Term:	Sampling
AGROVOC Term:	Relative humidity
AGROVOC Term:	Pasteurization
AGROVOC Term:	Storage
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8990

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