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Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, Vol. 65 No. 2, 2015.

Izvorni znanstveni članak
https://doi.org/10.15567/mljekarstvo.2015.0206

Effects of ascorbic acid and glucose oxidase levels on the viability of probiotic bacteria and the physical and sensory characteristics in symbiotic ice-cream

M. B. Akın ; Harran University Agricultural Faculty, Department of Food Engineering, 63040 Şanlıurfa, Turkey
F. Dasnik ; Harran University Agricultural Faculty, Department of Food Engineering, 63040 Şanlıurfa, Turkey

Puni tekst: engleski, pdf (629 KB) str. 121-129 preuzimanja: 577* citiraj
APA 6th Edition
Akın, M.B. i Dasnik, F. (2015). Effects of ascorbic acid and glucose oxidase levels on the viability of probiotic bacteria and the physical and sensory characteristics in symbiotic ice-cream. Mljekarstvo, 65 (2), 121-129. https://doi.org/10.15567/mljekarstvo.2015.0206
MLA 8th Edition
Akın, M. B. i F. Dasnik. "Effects of ascorbic acid and glucose oxidase levels on the viability of probiotic bacteria and the physical and sensory characteristics in symbiotic ice-cream." Mljekarstvo, vol. 65, br. 2, 2015, str. 121-129. https://doi.org/10.15567/mljekarstvo.2015.0206. Citirano 24.04.2019.
Chicago 17th Edition
Akın, M. B. i F. Dasnik. "Effects of ascorbic acid and glucose oxidase levels on the viability of probiotic bacteria and the physical and sensory characteristics in symbiotic ice-cream." Mljekarstvo 65, br. 2 (2015): 121-129. https://doi.org/10.15567/mljekarstvo.2015.0206
Harvard
Akın, M.B., i Dasnik, F. (2015). 'Effects of ascorbic acid and glucose oxidase levels on the viability of probiotic bacteria and the physical and sensory characteristics in symbiotic ice-cream', Mljekarstvo, 65(2), str. 121-129. doi: https://doi.org/10.15567/mljekarstvo.2015.0206
Vancouver
Akın MB, Dasnik F. Effects of ascorbic acid and glucose oxidase levels on the viability of probiotic bacteria and the physical and sensory characteristics in symbiotic ice-cream. Mljekarstvo [Internet]. 2015 [pristupljeno 24.04.2019.];65(2):121-129. doi: https://doi.org/10.15567/mljekarstvo.2015.0206
IEEE
M.B. Akın i F. Dasnik, "Effects of ascorbic acid and glucose oxidase levels on the viability of probiotic bacteria and the physical and sensory characteristics in symbiotic ice-cream", Mljekarstvo, vol.65, br. 2, str. 121-129, 2015. [Online]. doi: https://doi.org/10.15567/mljekarstvo.2015.0206

Sažetak
In this study, the effects of addition of different amounts of ascorbic acid and glucose oxidase on the properties of symbiotic ice cream were investigated. Ice-cream containing inulin (2 % (w/w)) was produced by mixing fortified milk fermented with probiotic strains with the ice-cream mixes containing different ascorbic acid and glucose oxidase concentrations (0.025, 0.05, 0.1 (w/w)). The cultures were grown (37 °C, 12 h) in UHT skimmed milk. The fermented milk was added to the ice-cream mix up to a level of 10 % w/w. Increasing the concentration of ascorbic acid stimulated the growth of Lactobacillus acidophilus LA-5 (L. acidophilus) and Bifidobacterium animalis subsp. lactis BB-12 (Bifidobacterium BB-12). On contrary, increasing the concentration of glucose oxidase negatively affected the growth of L. acidophilus and Bifidobacterium BB-12. However, both, ascorbic acid and glucose oxidase concentration had no effect on physical and sensory properties of ice cream. The results suggested that the addition of ascorbic acid stimulated the growth of L. acidophilus and Bifidobacterium BB-12 and could be recommended for ice cream production.

Ključne riječi
ice-cream; probiotic bacteria; ascorbic acid; glucose oxidase

Hrčak ID: 137814

URI
https://hrcak.srce.hr/137814

[hrvatski]

Posjeta: 922 *