Application of Lactobacillus acidophilus (LA 5) strain in fruit‐based ice cream

A study was performed to apply a probiotic strain into fermented ice cream mix with suitable fruit bases to develop a value‐added product with a substantial level of viable organisms for a sufficient shelf life. Pure direct vat strain culture of Lactobacillus acidophilus (LA 5) in freeze‐dried form...

Full description

Saved in:
Bibliographic Details
Published in:Food science & nutrition 2013-11, Vol.1 (6), p.428-431
Main Authors: Senanayake, Suraji A., Fernando, Sirimali, Bamunuarachchi, Arthur, Arsekularatne, Mariam
Format: Article
Language:English
Subjects:
Ice cream
Lactobacillus acidophilus
Original Research
probiotic
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:A study was performed to apply a probiotic strain into fermented ice cream mix with suitable fruit bases to develop a value‐added product with a substantial level of viable organisms for a sufficient shelf life. Pure direct vat strain culture of Lactobacillus acidophilus (LA 5) in freeze‐dried form was inoculated into a mixture of ice cream, frozen, and the number of viable organisms during frozen storage for a period of time was enumerated, using turbidity measurements with a spectrophotometer. An ice cream sample prepared without the probiotic culture was compared with the test sample for quality, by testing the basic quality parameters for ice cream. Results show a reduction in the over run of the probiotic ice cream compared to the nonprobiotic ice cream. Significantly high level (P  0.05) in the fat content in the two types of ice cream was observed. A significantly low level (P 
ISSN:2048-7177
2048-7177
DOI:10.1002/fsn3.66