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

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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.

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Acknowledgements

We express our appreciation to Dr. Reza Farahmandfar, (Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University, Mashhad, Iran) for his invaluable helps.

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Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Agriculture, Sabzevar Branch, Azad University, Sabzevar, Iran

    Abbas Ahmadi & Davoud Salarbashi

  2. Iranian Academic Center for Education Culture and Research (ACECR), Mashhad, Iran

    Elnaz Milani

  3. Department of Food Technology, Institute of Chemical Technologies, Iranian Research Organization for Science & Technology (IROST), Tehran, Iran

    Ashkan Madadlou

  4. Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

    Seyed Ali Mortazavi

  5. Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran

    Reza Rezaei Mokarram

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  1. Abbas Ahmadi
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  2. Elnaz Milani
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  3. Ashkan Madadlou
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  4. Seyed Ali Mortazavi
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  5. Reza Rezaei Mokarram
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  6. Davoud Salarbashi
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Correspondence to Ashkan Madadlou.

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Ahmadi, A., Milani, E., Madadlou, A. et al. Synbiotic yogurt-ice cream produced via incorporation of microencapsulated lactobacillus acidophilus (la-5) and fructooligosaccharide. J Food Sci Technol 51, 1568–1574 (2014). https://doi.org/10.1007/s13197-012-0679-y

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  • DOI: https://doi.org/10.1007/s13197-012-0679-y

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