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: Articlepeer review

106 Citazioni (Scopus)


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
Stato di pubblicazionePublished - 2010

All Science Journal Classification (ASJC) codes

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  • ???subjectarea.asjc.1100.1103???
  • ???subjectarea.asjc.1300.1311???


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