Yogurt ice cream with Bifidobacterium longum subsp. longum TISTR 2195: effects of fat content and prebiotics on physicochemical and rheological properties, ice cream microstructure, and probiotic survival

Figures & data

Table 1. The formulae and ingredients used to produce yogurt ice cream (% w/w).

Ice cream Formulae	Code	SMP	Sucrose	Glucose syrup	Butter fat	S/E	FOS	GOS	Yogurt
Control with 2% fat	C2	13	11	6	2	0.4	-	-	20
Control with 10% fat	C10	13	11	6	10	0.4	-	-	20
2% fat + 1% FOS	F2–1	13	11	6	2	0.4	1	-	20
2% fat + 2% FOS	F2–2	13	11	6	2	0.4	2	-	20
10% fat + 1% FOS	F10–1	13	11	6	10	0.4	1	-	20
10% fat + 2% FOS	F10–2	13	11	6	10	0.4	2	-	20
2% fat + 1% GOS	G2–1	13	11	6	2	0.4	-	1	20
2% fat + 2% GOS	G2–2	13	11	6	2	0.4	-	2	20
10% fat + 1% GOS	G10–1	13	11	6	10	0.4	-	1	20
10% fat + 2% GOS	G10–2	13	11	6	10	0.4	-	2	20

GOS, galacto-oligosaccharide; FOS, fructo-oligosaccharide; SMP, skimmed milk powder; S/E, stabilizer/emulsifier

Table 2. Physicochemical properties of YIC prepared with different prebiotics and fat contents.

Sample	pH^ns	Total acidity^ns (% lactic acid)	Overrun^ns (%)	Fat particle size (µm)
C2	6.46 ± 0.01	0.29 ± 0.01	34.54 ± 1.41	0.26 ± 0.03^a
G2–1	6.45 ± 0.00	0.28 ± 0.01	34.86 ± 0.71	0.23 ± 0.01^a
G2–2	6.45 ± 0.00	0.28 ± 0.00	34.30 ± 0.54	0.22 ± 0.02^a
F2–1	6.45 ± 0.00	0.26 ± 0.00	34.42 ± 1.69	0.22 ± 0.01^a
F2–2	6.46 ± 0.00	0.27 ± 0.00	35.36 ± 0.49	0.22 ± 0.05^a
C10	6.43 ± 0.00	0.27 ± 0.02	34.27 ± 1.29	1.09 ± 0.04^d
G10–1	6.43 ± 0.01	0.28 ± 0.00	34.57 ± 1.38	1.01 ± 0.01^c
G10–2	6.43 ± 0.00	0.28 ± 0.00	35.30 ± 1.46	1.01 ± 0.02^c
F10–1	6.43 ± 0.00	0.28 ± 0.01	34.62 ± 0.79	0.99 ± 0.03^c
F10–2	6.43 ± 0.02	0.27 ± 0.02	34.74 ± 1.47	0.93 ± 0.06^b

Different superscript letters in the same column indicate significant differences at p > .05.

^ns = not significantly different.

Figure 1. tan $\mathit{\delta }$ of yogurt ice cream mix at different frequencies.

Figure 2. Hardness of yogurt ice cream with different fat content and different type and concentration of prebiotics.

Different small letters on each bar indicate significant differences at p > 0.05.

Figure 3. Melting curve of yogurt ice cream with different fat contents and prebiotics.

Figure 4. Microstructures of yogurt ice cream with different fat contents and prebiotics.

A = Control 2% Fat (C2), B = 2% Fat + 2% galacto-oligosaccharides (G2-2),

C = 2% Fat + 2% fructo-oligosaccharides (F2-2), D = Control 10% Fat (C10),

E = 10% Fat + 2% galacto-oligoshaccharides (G10-2), and F = 10% Fat + 2% fructo-oligoshaccharides (F10-2). a = air cell, s = serum phase, the bar in the figure represents 100 mm.

Figure 5. Viable count of Bifidobacterium longum TISTR 2195 in yogurt ice cream with different fat contents and prebiotics during storage for 6 months.

Figure 6. Means and standard deviations for the percentage survival of B. longum TISTR 2195 in yogurt ice cream with different fat content and prebiotics using an in vitro gastrointestinal system at different time points.

Different superscript letters at the same determination time indicate significant differences at p > 0.05.

ns = not significantly different.

Data availability statement

The relevant data have been provided in the form of tables and figures. However, any further information required will be provided by the authors on reasonable request.