Probiotic viability, β-carotene and mineral contents, color, physicochemical and sensory properties of ice cream prepared with carrot (<i>Daucus carota</i> L.) puree and Bifidobacterium animalis subsp. <i>lactis </i>BB-12

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ÇAKMAKÇI S., Tasbasi K. c., Salik M. A.

MLJEKARSTVO, cilt.75, sa.2, ss.118-131, 2025 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 75 Sayı: 2
  • Basım Tarihi: 2025
  • Doi Numarası: 10.15567/mljekarstvo.2025.0205
  • Dergi Adı: MLJEKARSTVO
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Sayfa Sayıları: ss.118-131
  • Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
  • Atatürk Üniversitesi Adresli: Evet

Özet

In this study, we aimed to increase the functional properties of ice cream by adding carrot puree (CP; 10, 20 and 30 %) and Bifidobacterium animalis subsp. lactis BB-12. As CP addition increased, the total dry matter, fat, protein, ash, overrun, melting rate, viscosity, and L*and H degrees values of the ice cream decreased; the first dripping time; the complete melting time; the K, Mg, Na, Fe, Cu and Mn contents; and the a*, b*and C*values increased (p<0.01). The amount of beta-carotene (0.13-12.94 mg/100 g) in all ice cream samples increased significantly with increasing CP ratio (p<0.01). The color of the ice cream preserved during storage. The Bifidobacterium BB-12 count in the probiotic ice cream samples ranged from 7.80-8.09 log cfu/g. The addition of 10 % CP did not affect the number of probiotics, while the addition of 20 % or 30 % CP decreased the number of probiotics. However, the viability rate was the highest (98.65 %) in the PC3 sample. All the samples containing CP received sensory scores between 5 and 7 out of 9 points, and the samples containing 10 % CP were more appreciated by the panellists after the control samples. In conclusion, a new functional ice cream variety that preserves its probiotic properties for at least 120 days (> 10(7)cfu/g), has 10 % CP, has a natural orange color and flavor, is mineral-enriched, and can reduce the amount of sugar used can be developed.