Probiotics,Organoleptic and Physicochemical Properties of Vegetable Milk Based Bio-ice cream Supplemented with Skimmed Milk Powder
The aim of the present study was to evaluate non fermented probiotic ice cream made from vegetable (lupine and peanuts) milk, and to evaluate its probiotics, organoleptic and physicochemical characteristics. Ice cream samples were produced from blends of vegetable milk and skimmed milk powder together with the added Probiotics bacteria of Lactobacillusacidophilus and Bifidobacterium. Lactis. The changes of Bio–ice cream qualities and survival of added microbes were evaluated at 0, 1, and 30 days. The viable of L. acidophilus decreased by 1.62 and 2.05 log cycles in lupine and peanuts milk ice creams throughout 30 days storage respectively. The counts of B. lactis reduced by 1.32 and 2.22 log cycles in lupine and peanuts ice creams respectively. Regardless of ice cream color, incorporation of vegetable milk ice cream significantly (P ≤ 0.05) enhanced the taste, texture, flavor, and overall acceptability of ice cream. The highest total solids and protein were found in ice creams containing peanuts milk and lowest fat and total acceptability were found in ice creams containing lupine milk. The produce of ice cream with vegetable milks developed the growth and viability of B. lactis and L. acidophilus.
Mohamed Omer Elsamani,
Probiotics,Organoleptic and Physicochemical Properties of Vegetable Milk Based Bio-ice cream Supplemented with Skimmed Milk Powder, International Journal of Nutrition and Food Sciences.
Vol. 5, No. 5,
2016, pp. 361-366.
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