Akademik Veri Yönetim Sistemi
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.62, sa.3, ss.444-451, 2009 (SCI-Expanded)
This study attempted to investigate the possibility of using some types of probiotic bacteria in the production of ice cream and was aimed at making a contribution to the manufacture of new functional foods. For this purpose, different cream levels (5% and 10%) and different strains of probiotic bacteria (Lactobacillus acidophilus, Bifidobacterium bifidum and both) were used in ice cream production to determine their effects on the quality of the ice creams in each group. During storage of 1, 15, 30, 45, 60, 75 and 90 days, L. acidophilus, B. bifidum counts and sensory analyses were performed. The results obtained at the end of storage demonstrated that the counts of L. acidophilus and B. bifidum continued to decrease during the storage but all types of ice cream sample seemed to preserve their probiotic property even after 90 days. Higher counts of probiotic bacteria were observed in the samples with L. acidophilus, B. bifidum, and L. acidophilus and B. bifidum in double-cultured samples respectively. In general, it appeared that the ice cream samples with 5% cream content were found to be more delectable. All ice cream samples have shown good results in preserving their probiotical properties for more than 3 months. Although sensory scores of probiotic ice cream samples reduced during this time, they rated as 'tasty' throughout the storage.