Skoči na glavni sadržaj

Izvorni znanstveni članak

https://doi.org/10.17113/ftb.61.03.23.8152

Effects of Partial Replacement of Sugar with Fig Syrup on the Survival of Bacillus coagulans and the Physicochemical Properties of Probiotic Ice Cream

Reza Janipour ; Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Eram Street, Shiraz, Iran
Seyed Shahram Shekarforoush orcid id orcid.org/0000-0001-6247-8462 ; Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Eram Street, Shiraz, Iran
Samira Ghorbani orcid id orcid.org/0000-0001-8025-6804 ; Department of Food Hygiene and Public Health, School of Veterinary Medicine, Ardakan University, Ayatollah Khatami Street, Yazd, Iran
Hamid Reza Gheisari ; Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Eram Street, Shiraz, Iran


Puni tekst: engleski pdf 404 Kb

str. 350-356

preuzimanja: 165

citiraj

Preuzmi JATS datoteku


Sažetak

Research background. Various sectors of the food industry demand the enrichment of food with functional compounds. Probiotic products with valuable nutritional and therapeutic properties have attracted great attention in the fields of industry, nutrition and medicine. The aim of the present study is to investigate the sensory and physicochemical properties of probiotic ice cream containing fig syrup and to evaluate the survival of Bacillus coagulans after 90 days of storage at -18 °C.
Experimental approach. In this study, four experimental groups of ice cream were produced as follows: plain dairy ice cream (without additives), ice cream containing 109 CFU/g B. coagulans, ice cream containing 25 % fig syrup as sugar substitute and ice cream containing 25 % fig syrup as sugar substitute and 109 CFU/g B. coagulans. They were stored at -18 °C for 3 months. Texture, pH, acidity and viscosity were analysed and microbial counts were determined after 1, 30, 60 and 90 days of storage. The organoleptic evaluation was carried out on days 1 and 90.
Results and conclusions. The results showed that during the initial freezing process and the transformation of the mixture into ice cream, the number of B. coagulans decreased from 109 to 107 CFU/g, without significant changes observed over the 90-day period. No significant changes were found in the sensory and textural properties of the samples either. Replacement of 25 % sugar with fig syrup reduced the pH, increased the acidity of the ice cream and improved their viscosity. In conclusion, the production of functional ice cream using fig syrup and B. coagulans is recommended for their health benefits.
Novelty and scientific contribution. The results of this study can be used to prepare functional and healthy foods. Our results suggest that fig syrup has the potential to be used as a natural sweetener or sugar substitute in various products.

Ključne riječi

dairy ice cream; Bacillus coagulans; fig syrup; sugar replacement

Hrčak ID:

309772

URI

https://hrcak.srce.hr/309772

Datum izdavanja:

14.11.2023.

Podaci na drugim jezicima: hrvatski

Posjeta: 632 *




INTRODUCTION

Nowadays, the introduction and promotion of functional foods have attracted more attention. Functional foods are considered to have health-promoting effects that go beyond those of a staple diet. These foods have demonstrated physiological benefits when consumed as part of the normal diet (1,2). Probiotics and prebiotics are functional ingredients used to enhance the health benefits of foods (3). Granato et al. (4) define probiotics as live microorganisms that are beneficial to the host when consumed in sufficient quantities. They have the potential to improve the immune system, modulate the intestinal microflora and inhibit the growth of pathogenic bacteria (4-6). Probiotic-enriched products should contain at least 106 CFU/g of viable organisms to be considered healthy foods (7).

Bacillus coagulans is a spore-forming bacterium and belongs to a new family of probiotics. It has been compared to other probiotic bacteria such as Lactobacillus and Bifidobacteria. B. coagulans grows as Gram-positive rods, motile, single or rarely in short chains of variable length. Their optimal pH and temperature for growth are 5.5–6.5 and 30–50 °C, respectively. Metabolically, they are facultative anaerobic microorganisms that produce acid by fermenting maltose, mannitol, raffinose, sucrose and trehalose, without producing gas. The potential applications of Bacillus probiotics are not limited to dietary supplementation; they can also be used as a clinical therapy for gastrointestinal and urinary tract infections. Their therapeutic effect is mainly based on their ability to produce bacteriocins such as coagulin, which have a broad spectrum of activity against enteric pathogens (8).

Dairy products are the most common probiotic carriers (4). In this regard, ice cream is a suitable choice for the formulation of probiotic-enriched foods because it has a near-neutral pH that does not affect probiotics (9,10). Ice cream is rich in carbohydrates, milk proteins, essential amino acids, vitamins and minerals, and its ingredients are well absorbed by the body (11). However, consumer acceptance and survival of probiotics during storage should be considered when making a probiotic or symbiotic product. Two important criteria for the efficacy and success of probiotic and prebiotic products are consumer acceptance and the survival of probiotic microorganisms during production and storage (12,13).

Sucrose is an ingredient in ice cream that makes it tastier and more popular. Excessive sugar consumption increases the incidence of many diseases, such as dental problems, obesity, diabetes, high cholesterol and cardiovascular diseases. Therefore, consumers prefer alternative sweeteners instead of sucrose (14).

The fig is a sweet and nutritious fruit with numerous therapeutic properties. Figs are among the most valuable and energy-rich fruits consumed in various forms such as fresh, dried, canned, jam, syrup, concentrate, fruit jelly or chocolate and nut cookies (15). This fruit contains a variety of beneficial substances, including essential vitamins, antioxidants and antimicrobial and anticancer compounds. It helps lower blood sugar and fat levels (16). Therefore, figs can add special value to foods and be used in special diets such as low-fat, low-sodium, high-fibre, diabetic and mass-loss diets. Fig syrup has the potential to be used as a natural sweetener or sugar substitute in baked and cooked products. Compared to most fruits and vegetables, it is an excellent source of dietary fibre, which aids digestion (15). Therefore, the aim of the present study is to investigate the characteristic changes in ice cream after the addition of B. coagulans and partial replacement of sugar with fig syrup.

MATERIALS AND METHODS

Before we started this project, we conducted a pilot study. In the production of ice cream, 25, 37.5 and 50 % of sugar was replaced by fig syrup. The ice cream with 37.5 and 50 % replacements did not have acceptable organoleptic and textural properties. As the 25 % replacement was acceptable, this amount of fig syrup was used instead of sugar.

In this study, four experimental groups of ice cream were produced as follows: plain dairy milk ice cream (control), ice cream with 109 CFU/g B. coagulans as probiotic bacteria, ice cream with 25 % fig syrup replacement, and ice cream with 25 % fig syrup replacement and 109 CFU/g B. coagulans. All productions were carried out in triplicate.

Balancing the sweetness of the sugar with the fig syrup

To prepare fig syrup, dried white figs (Ficus carica) were obtained from the local market and after washing, they were mixed with tap water at a ratio of 1:3 and allowed to soak overnight. Then they were homogenised with a blender (model HR2291/01; Philips, Amsterdam, Netherands) and filtered with cheesecloth. Using a refractometer (model Dr-101; Cosecta S.A., Barcelona, Spain), the Brix value of the fig syrup was determined to 16° Brix at room temperature. According to the results of the HPLC analysis (1100 series; Agilent Technologies, Waldbronn, Germany), 100 mL fig syrup with Brix 16° contained 6.09 g fructose, 5.10 g glucose and 0.44 g sucrose. According to their sweetness coefficients (1.4 for fructose, 0.75 for glucose and 1 for sucrose), the sucrose equivalent of fig syrup (100 mL) was 12.8. To make 1 kg of ice cream with 25% sucrose replacement by fig syrup, 351.5 mL of fig syrup are needed to achieve the same sweetness as sucrose.

Ingredients and probiotic strain

Khoshmaze Co. (Shiraz, Iran) supplied us with all the ingredients needed to make ice cream, including skimmed milk powder (34 % protein, 1 % fat; Pegah Infant Formula Co., Shahrekord, Iran), hydrogenated vegetable oil (Narges, Shiraz, Iran), commercial sugar (Bally, Isfahan, Iran), fig syrup as sweetener, vanilla (Polar Bear, Shanghai, China), carboxymethyl cellulose (E 466; Sunrose, Tokyo, Japan), panisol (E 471; Danisco, Copenhagen, Denmark), cellulose gum (E 410), guar gum (E412), carrageenan (E 407), tocopherol-rich extract (E 306) and ascorbyl palmitate (E304; Ramak Co, Shiraz, Iran). The probiotic B. coagulans strain in lyophilised form was kindly provided by Pardis Roshd Mehregan, Iran. Further details on the composition of the different experimental groups are given inTable 1.

Table 1 The composition of ice cream formulations
IngredientTreatment group
ControlFig
w(ingredient)/%
BcFig+Bc
Water63.833.263.833.2
Skimmed milk powder8.58.58.58.5
Carboxymethyl cellulose0.20.20.20.2
Stabiliser - emulsifier0.40.40.40.4
Vanilla0.10.10.10.1
Hydrogenated vegetable oil9999
Sugar1813.51813.5
Fig syrup0.035.10.035.1
Bacillus coagulans--++

Control=plain dairy ice cream, Fig=ice cream with 25 % fig syrup instead of sugar, Bc=ice cream with N(Bacillus coagulans)=109 CFU/g as probiotic bacteria, Fig+Bc=ice cream with 25 % fig syrup instead of sugar and N(B. coagulans)=109 CFU/g

Probiotic culture activation

Lyophilised probiotic B. coagulans was obtained from the Pardis Roshd Mehregan Company, Shiraz, Iran. The bacteria were activated by inoculation of the nutrient yeast extract salt medium (NYSM) broth culture at 37 °C for 24 h. The probiotic cells were centrifuged at 6000×g (Sorvall™ ST 8; Thermo Fisher Scientific Inc., Waltham, MA, USA) and then washed in sterile saline using the same centrifugation procedure. The probiotic bacteria were inoculated into the ice cream. The amount of the cells was adjusted to 109 CFU/mL. The ice cream mixture was frozen at −4 to −5 °C and stored at −20 °C to harden (2).

Ice cream production

The experimental mixtures were prepared in 3 kg batches. According to the recipes provided by the ice cream company (Khoshmaze Co.), the water was measured with a scaled cylinder, then the milk powder was added and heated to 40–45 °C. The other ingredients were then added to the reconstituted milk. After pasteurisation (85 °C, 15 min), the mixtures were stirred at 45 °C for 5 min using a simple mixer (model 6790; Tefal, Rumilly, France), cooled to room temperature and ripened overnight at 4 °C. They were then fortified with vanilla and a probiotic strain before freezing. The mixtures were whipped in an ice cream machine (model BQL-12Y; Shanghai Lisong, Shanghai, PR China) for 20 min at 52 rpm and frozen. The final products at a temperature of -5 °C were packed in plastic cups, hardened at -30 °C for 2 h and stored at -18 °C (17).

Physicochemical analyses

The overrun (%) of the samples was measured using the following formula (11):

FTB-61-350-e1.jpg /1/

After melting, pH was determined at room temperature using a digital pH meter (model 350; Jenway, Dunmow, UK).

For the determination of total titratable acidity, the sample was titrated with 0.1 M sodium hydroxide (NaOH) and a phenolphthalein indicator. The results were expressed as a percentage of lactic acid (18).

Viscosity was measured with a digital viscometer (model RVT; Brookfield Engineering Laboratories, Stoughton, MA, USA) at 25 °C.

The hardness, cohesiveness and adhesiveness of the samples were determined using a CT3 4500 texture analyser (Brookfield Engineering Laboratories) equipped with a stainless steel cylindrical probe (6.0 mm diameter, 35 mm height). Each sample was compressed twice to 50 % of its original height at a test speed of 2 mm/s.

Probiotic count

The B. coagulans number of probiotic samples was counted on days 1, 30, 60 and 90 of storage. Serial dilutions of the samples were plated on nutrient yeast extract salt agar (Merck, Darmstadt, Germany) plates, which were then incubated at 37 °C for 24 h.

Sensory evaluation

Sensory analysis was carried out by a panel of 30 individuals, 15 females and 15 males, ages 19 to 60, all non-smokers and regular consumers of dairy products. The sensory attributes of the samples, including flavour, texture, colour and mouthfeel, were rated on a five-point scale, where 0 and 4 meant ’unacceptable‘ and ’really like’, respectively (19). Assessors were asked to rinse their mouths with distilled water between samples.

Statistical analysis

All measurements were performed in triplicate. Data were analysed using the statistical package SPSS v. 20.0 for Windows (SPSS Inc., Chicago, IL, USA). Analysis of variance (ANOVA) was performed for the comparison of physicochemical parameters and probiotic counts among the different experimental groups. The Duncan’s multiple range test was used to determine significant differences. Non-parametric comparisons, including the Kruskal–Wallis test and the Mann-Whitney U test, were used for the comparison of sensory values. A significant difference was assessed at p<0.05.

RESULTS AND DISCUSSION

Physicochemical properties of ice cream

The results inTable 2 andTable 3 show that the addition of Bacillus coagulans did not significantly change the pH and acidity of the different types of ice cream. On the other hand, the addition of fig syrup to ice cream lowered the pH and an increased the acidity of the ice cream, which is consistent with the results of Salama (20) and Tammam et al. (21).

Table 2 The pH values of ice cream samples stored at -18 °C for 90 days
Trialt(storage)/day
1306090
Control(6.87±0.03)a(6.65±0.05)a(6.67±0.05)ab(6.54±0.04)a
Fig(6.60±0.06)b(6.35±0.01)b(6.52±0.01)b(6.23±0.07)b
Bc(6.86±0.04)a(6.67±0.04)a(6.80±0.07)a(6.51±0.04)a
Fig+Bc(6.57±0.02)b(6.40±0.01)b(6.60±0.07)b(6.30±0.04)b

Mean values (N=3) in the same column followed by different lower-case letter in superscript are significantly different (p<0.05). Control=plain dairy ice cream, Fig=ice cream with 25 % fig syrup instead of sugar, Bc=ice cream with N(Bacillus coagulans)=109 CFU/g as probiotic bacteria, Fig+Bc=ice cream with 25 % fig syrup instead of sugar and N(B. coagulans)=109 CFU/g

Table 3 Titratable acidity in ice cream samples stored at -18 °C for 90 days
Trialt(storage)/day
1306090
γ(titratable acidity)/(g/L)
Control(1.62±0.02)b(1.71±0.01)b(1.66±0.06)c(1.72±0.06)c
Fig(1.75±0.01)a(2.01±0.06)a(1.98±0.03)a(2.11±0.06)a
Bc(1.60±0.04)b(1.65±0.01)c(1.62±0.02)c(1.68±0.01)c
Fig+Bc(1.72±0.05)a(1.98±0.02)a(1.75±0.01)b(2.00±0.03)b

Mean values (N=3) in the same column followed by different lower-case letters in superscript are significantly different (p<0.05). Control=plain dairy ice cream, Fig=ice cream with 25 % fig syrup instead of sugar, Bc=ice cream with N(Bacillus coagulans)=109 CFU/g as probiotic bacteria, Fig+Bc=ice cream with 25 % fig syrup instead of sugar and N(B. coagulans)=109 CFU/g

In agreement with Abghari et al. (22) and Akalin and Erisir (23), the addition of probiotics did not affect the overrun of the probiotic samples. Ghorbani et al. (24) also reported similar results. Also, the replacement of 25 % sugar with fig syrup did not lead to a significant difference in the overrun of the different types of ice cream. Tammam et al. (21) reported a significant reduction in overrun by replacing 60 % of the ice cream sugar with date syrup. They explained that the reduction in overrun could be due to inappropriate excessive viscosity, i.e. a reduction in viscosity leading to a reduction in the whipping ability of the ice cream mixture. Honey, high-fructose corn syrup (HFCS), corn syrup, sucralose and maltitol have also been reported to reduce overrun (25,26). The overrun values obtained in the present study were considerably lower than those of commercial ice cream, which could be at least partly due to the ice cream machine used (Fig. 1).

Fig. 1 The overrun of ice cream samples immediately after production (mean±SD, N=3). Control=plain dairy ice cream, Fig=ice cream with 25 % fig syrup instead of sugar, Bc=ice cream with N(Bacillus coagulans)=109 CFU/g Bacillus coagulans as probiotic bacteria, Fig+Bc=ice cream with 25 % fig syrup instead of sugar and N(B. coagulans)=109 CFU/g
FTB-61-350-f1

Apparent viscosity is referred to as the force required to move one layer of fluid over another (27). In the present study, the addition of probiotic bacteria to ice cream had no effect on viscosity (Fig. 2). However, replacing sugar with fig syrup resulted in a significant increase in apparent viscosity, which is consistent with previously published results (21,22,28). Fig syrup has a higher water-binding capacity than sugar, possibly due to the pectin content, which has hydrocolloidal properties. Replacing sugar with HFCS, honey and glucose syrup has been shown to have similar effects on the apparent viscosity of ice cream (25). In a study by Akalin and Erisir (23), the addition of inulin and oligofructose to probiotic ice cream resulted in higher viscosity, which may be due to the interactions between the dietary fibre and the liquid components of the ice cream mixture.

Fig. 2 Viscosity of ice cream samples. Control=plain dairy ice cream, Fig=ice cream with 25 % fig syrup instead of sugar, Bc=ice cream with N(Bacillus coagulans)=109 CFU/g as probiotic bacteria, Fig+Bc=ice cream with 25 % fig syrup instead of sugar and N(B. coagulans)=109 CFU/g
FTB-61-350-f2

Replacing 25 % sugar with fig syrup had no effect on the textural properties (except adhesiveness) of ice cream (Fig. 3). In the study by Hashim and Shamsi (29), the addition of 50 and 100 % date syrup reduced the hardness values of ice cream samples, while 25 % date syrup had no significant effect on texture. A harder texture was found when sucrose was replaced by maltitol and sucralose.

Fig. 3 The textural characteristics of the ice cream samples: a) hardness, b) cohesiviness and c) adhesiveness. Control=plain dairy ice cream, Fig=ice cream with 25 % fig syrup instead of sugar, Bc=ice cream with N(Bacillus coagulans)=109 CFU/g as probiotic bacteria, Fig+Bc=ice cream with 25 % fig syrup instead of sugar and N(B. coagulans)=109 CFU/g
FTB-61-350-f3

Viable counts of probiotic microorganism

The viability of probiotic bacteria can be affected by their initial count, temperature, type of food carrier and storage conditions. Other parameters that may influence probiotic viability include probiotic strain, pH and freezing and thawing conditions (30).

According to the results of bacterial count (Fig. 4), initial freezing of the mixture in a freezer resulted in a significant decrease in probiotic count in all samples, while storage at -18 °C for three months had no significant effect on their survival. Our results are in line with numerous recent studies on the enrichment of dairy products with various microbial strains (2,13,24). Ghorbani et al. (24) found similar results demonstrating the effect of fortification with iron and L. casei on probiotic ice cream properties. Their results showed that the bacterial count in the ice cream samples decreased during storage.

Fig. 4 Survival of Bacillus coagulans in ice cream samples. Bc=ice cream with N(Bacillus coagulans)=109 CFU/g as probiotic bacteria, Fig+Bc=ice cream with 25 % fig syrup instead of sugar and N(B. coagulans)=109 CFU/g
FTB-61-350-f4

The reduction in the number of probiotic bacteria was only partially related to ice crystal formation and freezing damage; the possible deleterious effects of aeration and mechanical stress during initial freezing should not be ignored (31-33). Saccharides, especially sucrose, are one of the main ingredients in the production of ice cream. Their cryoprotective properties may enhance the viability of probiotics in frozen products (27). The contact of probiotics with the cryoprotective components of the ice cream mixture, such as proteins and sugars, during overnight ripening at 4 °C could play a role in protecting the bacteria during freezing (22).

Sensory properties of ice cream

The results of the sensory analysis are shown inFig. 5. The addition of B. coagulans to ice cream had no negative effect on its organoleptic properties. The addition of fig syrup instead of 25 % sugar gave similar results. All sensory properties (colour, texture, flavour and mouthfeel) were rated above three points in all treatments. Storing the samples in the freezer for 90 days did not lead to any organoleptic complaints. Crumbly, weak, greasy or sandy texture was not observed in any of the treatment groups.

Fig. 5 Sensory evaluation of different treatments of ice cream on days 1 and 90 of storage. Control=plain dairy ice cream, Fig=ice cream with 25 % fig syrup instead of sugar, Bc=ice cream with N(Bacillus coagulans)=109 CFU/g as probiotic bacteria, Fig+Bc=ice cream with 25 % fig syrup instead of sugar and N(B. coagulans)=109 CFU/g
FTB-61-350-f5

Salama (20) and Tammam et al. (21) used date syrup as a sweetener and flavour ingredient in the production of ice cream. The substitution of date syrup for 40 % sugar resulted in an acceptable product. Salem et al. (34) showed that enrichment of ice cream with probiotic strains did not affect the acceptability or flavour of the product.

CONCLUSIONS

The development of ice cream enriched with fig syrup and a probiotic such as Bacillus coagulans could be an effective means of increasing the nutritional and functional value of ice cream. In the present study, four formulae for ice cream containing fig syrup and a probiotic strain (B. coagulans) were developed. The presence of these functional ingredients did not show any adverse effects on the physicochemical, rheological and sensory properties of the ice cream. The microbial population of B. coagulans in the ice creams remained above the threshold of 106 CFU/g even after 90 days of storage at -18 °C. Due to the health benefits of fig syrup and B. coagulans probiotic bacteria, the production and consumption of functional ice cream are recommended.

ACKNOWLEDGEMENTS

The authors express their gratitude to Dr K. Ghanei and the other personnel of Khoshmaze Co. (Shiraz, Iran) for their contribution to ice cream production and also to Shiraz University for support of this research.

Notes

[1] Conflicts of interest CONFLICT OF INTEREST

The authors declare that there is no conflict of interest.

REFERENCES

1 

Halsted CH. Dietary supplements and functional foods: 2 sides of a coin? Am J Clin Nutr. 2003;77(4):1001S–7S. https://doi.org/10.1093/ajcn/77.4.1001S PubMed: http://www.ncbi.nlm.nih.gov/pubmed/12663307

2 

Afzaal M, Saeed F, Arshad MU, Nadeem MT, Saeed M, Tufail T. The effect of encapsulation on the stability of probiotic bacteria in ice cream and simulated gastrointestinal conditions. Probiotics Antimicrob Proteins. 2019;11(4):1348–54. https://doi.org/10.1007/s12602-018-9485-9 PubMed: http://www.ncbi.nlm.nih.gov/pubmed/30426464

3 

Shah NP. Functional foods from probiotics and prebiotics. Food Technol. 2001;55(11):46–53.

4 

Granato D, Branco GF, Cruz AG, Faria JAF, Shah NP. Probiotic dairy products as functional foods. Compr Rev Food Sci Food Saf. 2010;9(5):455–70. https://doi.org/10.1111/j.1541-4337.2010.00120.x PubMed: http://www.ncbi.nlm.nih.gov/pubmed/33467833

5 

Ibrahim F, Ruvio S, Granlund L, Salminen S, Viitanen M, Ouweh AC. Probiotics and immunosenescence: Cheese as a carrier. FEMS Immunol Med Microbiol. 2010;59(1):53–9. https://doi.org/10.1111/j.1574-695X.2010.00658.x PubMed: http://www.ncbi.nlm.nih.gov/pubmed/20236323

6 

Hill C, Guarner F, Reid G, Gibson GR, Merenstein DJ, Pot B, et al. The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nat Rev Gastroenterol Hepatol. 2014;11:506–14. https://doi.org/10.1038/nrgastro.2014.66 PubMed: http://www.ncbi.nlm.nih.gov/pubmed/24912386

7 

Shah NP. Functional cultures and health benefits. Int Dairy J. 2007;17(11):1262–77. https://doi.org/10.1016/j.idairyj.2007.01.014

8 

Hong HA, Duc LH, Cutting SM. The use of bacterial spore formers as probiotics. FEMS Microbiol Rev. 2005;29(4):813–35. https://doi.org/10.1016/j.femsre.2004.12.001 PubMed: http://www.ncbi.nlm.nih.gov/pubmed/16102604

9 

Akin MB, Akin MS, Kirmaci 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):93–9. https://doi.org/10.1016/j.foodchem.2006.11.030

10 

Özturk Hİ, Demirci T, Akın N. Production of functional probiotic ice creams with white and dark blue fruits of Myrtus communis: The comparison of the prebiotic potentials on Lactobacillus casei 431 and functional characteristics. Lebensm Wiss Technol. 2018;90:339–45. https://doi.org/10.1016/j.lwt.2017.12.049

11 

Arbuckle WS. Ice cream. New York, NY, USA: Springer Science+Business Media; 1986. https://doi.org/10.1007/978-1-4615-7222-0 https://doi.org/10.1007/978-1-4615-7222-0

12 

Heenan CN, Adams MC, Hosken RW, Fleet GH. Survival and sensory acceptability of probiotic micro-organisms in a non-fermented frozen vegetarian dessert. Lebensm Wiss Technol. 2004;37(4):461–6. https://doi.org/10.1016/j.lwt.2003.11.001

13 

Balthazar CF, Silva HLA, Esmerino EA, Rocha RS, Moraes J, Carmo MAV, et al. The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream. Food Chem. 2018;246:464–72. https://doi.org/10.1016/j.foodchem.2017.12.002 PubMed: http://www.ncbi.nlm.nih.gov/pubmed/29291874

14 

Gao J, Brennan MA, Mason SL, Brennan CS. Effect of sugar replacement with stevianna and inulin on the texture and predictive glycemic response of muffins. Int J Food Sci Technol. 2016;51(9):1979–87. https://doi.org/10.1111/ijfs.13143

15 

Vinson JA. The functional food properties of figs. Cereal Foods World. 1999;4(2):82–7.

16 

Joseph B, Raj SJ. Pharmacognostic and phytochemical properties of Ficus carica Linn - An overview. Int J Pharm Tech Res. 2011;3(1):8–12.

17 

Hashemi M, Gheisari HR, Shekarforoush S. Preparation and evaluation of low‐calorie functional ice cream containing inulin, lactulose and Bifidobacterium lactis. Int J Dairy Technol. 2015;68(2):183–9. https://doi.org/10.1111/1471-0307.12173

18 

Official Methods of Analysis. Washington DC, USA: Association of Official Analytical Chemists (AOAC); 2016.

19 

ISIRI number 4937. Method for sensory evaluation of ice cream. Tehran, Iran: Institute of Standards and Industrial Research of Iran; 1998. pp. 1–5.

20 

Salama FMM. The use of some natural sweeteners in ice cream manufacture. J Dairy Sci. 2004;32(2):355–66. https://doi.org/10.1007/s13197-015-1784-5

21 

Tammam AA, Salman KH, Abd-El-Rahim AM. Date syrup as a sugar substitute and natural flavor agent in ice cream manufacture. J Food Dairy Sci. 2014;5(8):625–32. https://doi.org/10.21608/jfds.2014.53075

22 

Abghari A, Sheikh-Zeinoddin M, Soleimanian-Zad S. Non fermented ice cream as a carrier for Lactobacillus acidophilus and Lactobacillus rhamnosus. Int J Food Sci Technol. 2011;46(1):84–92. https://doi.org/10.1111/j.1365-2621.2010.02453.x

23 

Akalin AS, 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):M184–8. https://doi.org/10.1111/j.1750-3841.2008.00728.x PubMed: http://www.ncbi.nlm.nih.gov/pubmed/18460135

24 

Ghorbani S, Shekarforoush SS, Niakousari M, Gheisari HR, Janipour R. Formulation and assessing characteristics of probiotic ice cream fortified with free and encapsulated iron. Food Measure. 2023;17(1):499–507. https://doi.org/10.1007/s11694-022-01647-0

25 

Ozdemir C, Dagdemir E, Ozdemir S, Sagdic O. The effects of using alternative sweeteners to sucrose on ice cream quality. J Food Qual. 2008;31(4):415–28. https://doi.org/10.1111/j.1745-4557.2008.00209.x

26 

Khuenpet K, Jittanit W, Watchrakorn T, Pongpinyapibul T. Effect of the sweeteners on the qualities of vanilla-flavored and yoghurt flavored ice cream. Nat Sci. 2015;49(1):133–45.

27 

Schmidt KA, Lundy A, Reynolds J, Yee LN. Carbohydrate or protein based fat mimicker effects on ice milk proteins. J Food Sci. 1993;58(4):761–3. https://doi.org/10.1111/j.1365-2621.1993.tb09353.x

28 

Kurultay Ş, Öksüz Ö, Gökçebağ Ö. The influence of different total solid, stabilizer and overrun levels in industrial ice cream production using coconut oil. J Food Process Preserv. 2010;34 s1:346–54. https://doi.org/10.1111/j.1745-4549.2009.00418.x

29 

Hashim IB, Shamsi KSA. Physiochemical and sensory properties of ice-cream sweetened with date syrup. MOJ Food Process Technol. 2016;2(3):91–5. https://doi.org/10.15406/mojfpt.2016.02.00038

30 

Sabet‐Sarvestani N, Eskandari MH, Hosseini SMH, Niakousari M, Hashemi Gahruie H, Khalesi M. Production of synbiotic ice cream using Lactobacillus casei/Lactobacillus plantarum and fructooligosaccharides. J Food Process Preserv. 2021;45(5):e15423. https://doi.org/10.1111/jfpp.15423

31 

Cruz AG, Antunes AEC, Sousa ALOP. Faria J AF, Saad SMI. Ice cream as a probiotic food carrier. Food Res Int. 2009;42(9):1233–9. https://doi.org/10.1016/j.foodres.2009.03.020

32 

Turgut T, Cakmakci S. Investigation of the possible use of probiotics in ice cream manufacture. Int J Dairy Technol. 2009;62(3):444–51. https://doi.org/10.1111/j.1471-0307.2009.00494.x

33 

Homayouni A, Azizi A, Javadi M, Mahdipour S, Ejtahed H. Factors influencing probiotic survival in ice cream: A review. Int J Dairy Sci. 2012;7(1):1–10. https://doi.org/10.3923/ijds.2012.1.10

34 

Salem MME, Fatma A, Fathi R, Awad A. Production of probiotic ice cream. Pol J Food Nutr Sci. 2005;55(3):267–71.


This display is generated from NISO JATS XML with jats-html.xsl. The XSLT engine is libxslt.