Production of functional probiotic, prebiotic, and synbiotic ice creams

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

Risultato della ricerca: Article

69 Citazioni (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
Lingua originaleEnglish
pagine (da-a)4555-4564
Numero di pagine10
RivistaJournal of Dairy Science
Volume93
Stato di pubblicazionePublished - 2010

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Synbiotics
Ice Cream
Prebiotics
ice cream
Probiotics
prebiotics
probiotics
dietary supplements
Inulin
inulin
Lactobacillus rhamnosus
Bacteria
microorganisms
Lactobacillus casei
frozen storage
functional properties
lactic acid bacteria
sensory properties
acidity
Lactic Acid

All Science Journal Classification (ASJC) codes

  • Food Science
  • Animal Science and Zoology
  • Genetics

Cita questo

Cinquanta, L., Di Criscio, Mignogna, R., Fratianni, A., Panfili, G., Cinquanta, L., ... Coppola (2010). Production of functional probiotic, prebiotic, and synbiotic ice creams. Journal of Dairy Science, 93, 4555-4564.

Production of functional probiotic, prebiotic, and synbiotic ice creams. / Cinquanta, Luciano; Di Criscio; Mignogna, Rossella; Fratianni, Alessandra; Panfili, Gianfranco; Cinquanta, Luciano; Sorrentino, Elena; Coppola.

In: Journal of Dairy Science, Vol. 93, 2010, pag. 4555-4564.

Risultato della ricerca: Article

Cinquanta, L, Di Criscio, Mignogna, R, Fratianni, A, Panfili, G, Cinquanta, L, Sorrentino, E & Coppola 2010, 'Production of functional probiotic, prebiotic, and synbiotic ice creams', Journal of Dairy Science, vol. 93, pagg. 4555-4564.
Cinquanta L, Di Criscio, Mignogna R, Fratianni A, Panfili G, Cinquanta L e altri. Production of functional probiotic, prebiotic, and synbiotic ice creams. Journal of Dairy Science. 2010;93:4555-4564.
Cinquanta, Luciano ; Di Criscio ; Mignogna, Rossella ; Fratianni, Alessandra ; Panfili, Gianfranco ; Cinquanta, Luciano ; Sorrentino, Elena ; Coppola. / Production of functional probiotic, prebiotic, and synbiotic ice creams. In: Journal of Dairy Science. 2010 ; Vol. 93. pagg. 4555-4564.
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AU - Cinquanta, Luciano

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AU - Panfili, Gianfranco

AU - Cinquanta, Luciano

AU - Sorrentino, Elena

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AB - 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

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