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

References

• Clydesdale, F., Functional Foods: Opportunities & Challenges, Food Technology Magazine. 2004. Website ift.org: Institute of Food Technologists. https://www.ift.org/news-and-publications/food-technology-magazine/issues/2004/december/features/functional-foods-opportunities-and-challenges
   Google Scholar
• Khaira, N. M.; Abd Rahmana, N. A.; Baharuddina, A. S.; Hafidb, H. S.; Wakisakab, M. Capturing the Impact of Nanobubble Liquid in Enhancing the Physical Quality of Ice Cream. J. Agric. Food. Chem. 2020, 2, 0012. DOI: 10.37865/jafe.2020.0012.
   Google Scholar
• Golestani, M.; Pourahmad, R. Comparison of Three Treatments (Two Fermented Treatments and One Nonfermented Treatment) in Production of Synbiotic Ice Cream. J. Food Process Preserv. 2017, 41(2), e12839. DOI: 10.1111/jfpp.12839.
   Web of Science ®Google Scholar
• Lee, Y. K.; Seppo, S. The Coming of Age of Probiotics. Trends Food Sci. Technol. 1995, 6(7), 241–245. DOI: 10.1016/S0924-2244(00)89085-8.
   Web of Science ®Google Scholar
• Daniel, J. Primary Sources of Probiotic Cultures; Taylor&Francis Group: Boca Raton, 2006; pp. 91–107.
   Google Scholar
• Gibson, G. R. Fibre and Effects on Probiotics (The Prebiotic Concept). Clin. Nutr. Suppl. 2004, 1(2), 25–31. DOI: 10.1016/j.clnu.2004.09.005.
   Google Scholar
• Gibson, G. R.; Rastall, R. A. Prebiotics: Development & Application; John Wiley & Sons Ltd: New Jersey, 2006.
   Google Scholar
• Akalın, A. S.; Erişir, D. Effects of Inulin and Oligofructose on the Rheological Characteristics and Probiotic Culture Survival in Low‐Fat Probiotic Ice Cream. J. Food Sci. 2008, 73(4), 184–188. DOI: 10.1111/j.1750-3841.2008.00728.x.
   Web of Science ®Google Scholar
• Marshall, R. T.; Goff, H. D.; Hartel, R. W. Ice Cream; Springer: New York, 2003.
   Google Scholar
• Goff, H. D. Ice Cream and Frozen Desserts; Wiley: New Jersey, 2015.
   Google Scholar
• Cruz, A. G.; Antunes, A. E.; Sousa, A. L. O.; Faria, J. A.; Saad, S. M. Ice-Cream As a Probiotic Food Carrier. Food. Res. Int. 2009, 42(9), 1233–1239. DOI: 10.1016/j.foodres.2009.03.020.
   Web of Science ®Google Scholar
• Gomes, A. M.; Malcata, F. X. Bifidobacterium Spp. and Lactobacillus acidophilus: Biological, Biochemical, Technological and Therapeutical Properties Relevant for Use As Probiotics. Trends Food Sci. Techno. 1999, 10(4–5), 139–157. DOI: 10.1016/S0924-2244(99)00033-3.
   Web of Science ®Google Scholar
• Arunachalam, K. D. Role of Bifidobacteria in Nutrition, Medicine and Technology. Nutr. Res. 1999, 19(10), 1559–1597. DOI: 10.1016/S0271-5317(99)00112-8.
   Web of Science ®Google Scholar
• Haynes, I. N.; Playne, M. J. Survival of probiotic cultures in low-fat ice-cream. Aust. J. Dairy Technol. 2002, 57(1), 10–14.
   Google Scholar
• Adapa, S.; Dingeldein, H.; Schmidt, K. A.; Herald, T. J. Rheological Properties of Ice Cream Mixes and Frozen Ice Creams Containing Fat and Fat Replacers. J. Dairy. Sci. 2000, 83(10), 2224–2229. DOI: 10.3168/jds.S0022-0302(00)75106-X.
   PubMed Web of Science ®Google Scholar
• Akın, M. B.; Akın, M. S.; Kırmacı, Z. Effects of Inulin and Sugar Levels on the Viability of Yogurt and Probiotic Bacteria and the Physical and Sensory Characteristics in Probiotic Ice-Cream. Food Chem. 2007, 104(1), 93–99. DOI: 10.1016/j.foodchem.2006.11.030.
   Web of Science ®Google Scholar
• Thaiudom, S. Effect of Ratio of Milk Fat to Soy Bean Oil and Whipping Time on Qualities of Milk Ice Cream (In Thai). Songklannakarin J. Sci. and Tech. 2007, 29(1), 191–204.
   Google Scholar
• Javidi, F.; Razavi, S. M.; Behrouzian, F.; Alghooneh, A. The Influence of Basil Seed Gum, Guar Gum and Their Blend on the Rheological, Physical and Sensory Properties of Low Fat Ice Cream. Food Hydrocoll. 2016, 52, 625–633. DOI: 10.1016/j.foodhyd.2015.08.006.
   Web of Science ®Google Scholar
• Goff, H. D.; Verespej, E.; Smith, A. K. A Study of Fat and Air Structures in Ice Cream. Int. Dairy. J. 1999, 9(11), 817–829. DOI: 10.1016/S0958-6946(99)00149-1.
   Web of Science ®Google Scholar
• Abadía-García, L.; Cardador, A.; Del Campo, S. T. M.; Arvízu, S. M.; Castaño-Tostado, E.; Regalado-González, C.; Amaya-Llano, S. L. Influence of Probiotic Strains Added to Cottage Cheese on Generation of Potentially Antioxidant Peptides, Anti-Listerial Activity, and Survival of Probiotic Microorganisms in Simulated Gastrointestinal Conditions. Int. Dairy. J. 2013, 33(2), 191–197. DOI: 10.1016/j.idairyj.2013.04.005.
   Web of Science ®Google Scholar
• Shah, N. P. Yogurt in Health and Disease Prevention; Academic Press: Massachusetts, 2017.
   Google Scholar
• Sezer, E.; Ayar, A.; Yılmaz, S. Ö. Fermentation of Dietary Fibre-Added Milk with Yoghurt Bacteria and L. Rhamnosus and Use in Ice Cream Production. Ferment. 2022, 9(1), 3. DOI: 10.3390/fermentation9010003.
   Google Scholar
• Ahmadi, A.; Milani, E.; Madadlou, A.; Mortazavi, S. A.; Mokarram, R. R.; Salarbashi, D. Synbiotic Yogurt-Ice Cream Produced via Incorporation of Microencapsulated lactobacillus acidophilus (la-5) and Fructooligosaccharide. J. Food Sci. Technol. 2012, 51(8), 1568–1574. DOI: 10.1007/s13197-012-0679-y.
   PubMed Web of Science ®Google Scholar
• Rolon, M. L.; Bakke, A. J.; Coupland, J. N.; Hayes, J. E.; Roberts, R. F. Effect of Fat Content on the Physical Properties and Consumer Acceptability of Vanilla Ice Cream. J. Dairy. Sci. 2017, 100(7), 5217–5227. DOI: 10.3168/jds.2016-12379.
   PubMed Web of Science ®Google Scholar
• Balthazar, C. F.; Silva, H. A.; Vieira, A. H.; Neto, R. P. C.; Cappato, L. P.; Coimbra, P. T.; Cruz, A. G. Assessing the Effects of Different Prebiotic Dietary Oligosaccharides in Sheep Milk Ice Cream. Food. Res. Int. 2007, 91, 38–46. DOI: 10.1016/j.foodres.2016.11.008.
   Google Scholar
• Isik, U.; Boyacioglu, D.; Capanoglu, E.; Erdil, D. N. Frozen Yogurt with Added Inulin and Isomalt. J. Dairy. Sci. 2011, 94(4), 1647–1656. DOI: 10.3168/jds.2010-3280.
   PubMed Web of Science ®Google Scholar
• Muse, M. R.; Hartel, R. W. Ice Cream Structural Elements That Affect Melting Rate and Hardness. J. Dairy. Sci. 2004, 87(1), 1–10. DOI: 10.3168/jds.S0022-0302(04)73135-5.
   PubMed Web of Science ®Google Scholar
• Guinard, J. X.; Zoumas‐Morse, C.; Mori, L.; Uatoni, B.; Panyam, D.; Kilara, A. Sugar and Fat Effects on Sensory Properties of Ice Cream. J. Food Sci. 2006, 62(5), 1087–1094. DOI: 10.1111/j.1365-2621.1997.tb15044.x.
   Google Scholar
• Cook, K. L. K.; Hartel, R. W. Mechanisms of Ice Crystallization in Ice Cream Production. Compr. Rev. Food Sci. Food Saf. 2010, 9(2), 213–222. DOI: 10.1111/j.1541-4337.2009.00101.x.
   Web of Science ®Google Scholar
• Roland, A. M.; Phillips, L. G.; Boor, K. J. Effects of Fat Content on the Sensory Properties, Melting, Color, and Hardness of Ice Cream. J. Dairy. Sci. 1999, 82(1), 32–38. DOI: 10.3168/jds.S0022-0302(99)75205-7.
   Web of Science ®Google Scholar
• Tansawat, R. Effect of Fat Content on Characteristics of Ice Cream Fortified with Calcium and Vitamin D3. The Thai J. Pharma. Sci. 2016, 40(3), 132–138.
   Google Scholar
• Akbari, M.; Eskandari, M. H.; Niakosari, M.; Bedeltavana, A. The Effect of Inulin on the Physicochemical Properties and Sensory Attributes of Low-Fat Ice Cream. Int. Dairy. J. 2016, 57, 52–55. DOI: 10.1016/j.idairyj.2016.02.040.
   Web of Science ®Google Scholar
• Soukoulis, C.; Fisk, I. D.; Bohn, T. Ice Cream as a Vehicle for Incorporating Health‐Promoting Ingredients: Conceptualization and Overview of Quality and Storage Stability. Compr. Rev. Food Sci. Food Saf. 2014, 13(4), 627–655. DOI: 10.1111/1541-4337.12083.
   PubMed Web of Science ®Google Scholar
• Wilbey, R. A.; Cooke, T.; Dimos, G. Effects of Solute Concentration, Overrun and Storage on the Hardness of Ice Cream. Proceedings of the international symposiumheld in Athens, Greece, September 18-19, 1997; W. Buch- Heim (ed.). International Dairy Federation: Brussels, Belgium, 1998; p. 186–187.
   Google Scholar
• Sofjan, R. P.; Hartel, R. W. Effects of Overrun on Structural and Physical Characteristics of Ice Cream. Int. Dairy. J. 2004, 14(3), 255–262. DOI: 10.1016/j.idairyj.2003.08.005.
   Web of Science ®Google Scholar
• Di Criscio, T.; Fratianni, A.; Mignogna, R.; Cinquanta, L.; Coppola, R.; Sorrentino, E.; Panfili, G. Production of Functional Probiotic, Prebiotic, and Synbiotic Ice Creams. J. Dairy. Sci. 2010, 93(10), 4555–4564. DOI: 10.3168/jds.2010-3355.
   PubMed Web of Science ®Google Scholar
• Alamprese, C.; Foschino, R.; Rossi, M.; Pompei, C.; Corti, S. Effects of Lactobacillus Rhamnosus GG Addition in Ice Cream. Int. J Dairy Technol. 2005, 58(4), 200–206. DOI: 10.1111/j.1471-0307.2005.00214.x.
   Web of Science ®Google Scholar
• dos Santos Leandro, E.; de Araújo, E. A.; da Conceição, L. L.; de Moraes, C. A.; de Carvalho, A. F. Survival of Lactobacillus delbrueckii UFV H2b20 in Ice Cream Produced with Different Fat Levels and After Submission to Stress Acid and Bile Salts. J. Funct. Foods. 2013, 5(1), 503–507. DOI: 10.1016/j.jff.2012.10.003.
   Web of Science ®Google Scholar
• Begley, M.; Gahan, C. G.; Hill, C. The Interaction Between Bacteria and Bile. EMS Microbiol. Rev. 2005, 29(4), 625–651. DOI: 10.1016/j.femsre.2004.09.003.
   Google Scholar
• Bezkorovainy, A. Probiotics: Determinants of Survival and Growth in the Gut. Am. J. Clin. Nutr. 2001, 73(2), 399s–405s. DOI: 10.1093/ajcn/73.2.399s.
   PubMed Web of Science ®Google Scholar
• Kowalczyk, M.; Znamirowska-Piotrowska, A.; Buniowska-Olejnik, M.; Pawlos, M. Sheep Milk Symbiotic Ice Cream: Effect of Inulin and Apple Fiber on the Survival of Five Probiotic Bacterial Strains During Simulated in vitro Digestion Conditions. Nutr. 2022, 14(21), 4454. DOI: 10.3390/nu14214454.
   Google Scholar