Skoči na glavni sadržaj

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: 1.143

citiraj


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

Datum izdavanja:

16.4.2015.

Podaci na drugim jezicima: hrvatski

Posjeta: 2.293 *