Production of functional probiotic, prebiotic, and synbiotic ice creams

Luciano Cinquanta, Di Criscio, Rossella Mignogna, Alessandra Fratianni, Gianfranco Panfili, Luciano Cinquanta, Elena Sorrentino, Coppola

Research output: Contribution to journalArticlepeer-review

86 Citations (Scopus)

Abstract

In this work, 3 types of ice cream were produced: a probiotic ice cream produced by adding potentially probiotic microorganisms such as Lactobacillus casei and Lactobacillus rhamnosus; a prebiotic ice cream produced by adding inulin, a prebiotic substrate; and a synbiotic ice cream produced by adding probiotic microorganisms and inulin in combination. In addition to microbial counts, pH, acidity, and physical and functional properties of the ice creams were evaluated. The experimental ice creams preserved the probiotic bacteria and had counts of viable lactic acid bacteria, after frozen storage that met the minimum required to achieve probiotic effects. Moreover; most of the ice creams showed good nutritional and sensory properties, with the best results obtained with Lb. casei, and 2.5% inulin. RI Coppola, Raffaele/A-3291-2012; Sorrentino, Elena/A-5162-2012; Panfili, Gianfranco/A-4846-2013
Original languageEnglish
Pages (from-to)4555-4564
Number of pages10
JournalJournal of Dairy Science
Volume93
Publication statusPublished - 2010

All Science Journal Classification (ASJC) codes

  • Food Science
  • Animal Science and Zoology
  • Genetics

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