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Original scientific paper
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

Fulltext: english, pdf (629 KB) pages 121-129 downloads: 668* cite
APA 6th Edition
Akın, M.B. & 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. and 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, no. 2, 2015, pp. 121-129. https://doi.org/10.15567/mljekarstvo.2015.0206. Accessed 2 Apr. 2020.
Chicago 17th Edition
Akın, M. B. and 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, no. 2 (2015): 121-129. https://doi.org/10.15567/mljekarstvo.2015.0206
Harvard
Akın, M.B., and 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), pp. 121-129. 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 [cited 2020 April 02];65(2):121-129. https://doi.org/10.15567/mljekarstvo.2015.0206
IEEE
M.B. Akın and 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, no. 2, pp. 121-129, 2015. [Online]. https://doi.org/10.15567/mljekarstvo.2015.0206

Abstracts
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.

Keywords
ice-cream; probiotic bacteria; ascorbic acid; glucose oxidase

Hrčak ID: 137814

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

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