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.
| Published in | International Journal of Nutrition and Food Sciences (Volume 5, Issue 5) |
| DOI | 10.11648/j.ijnfs.20160505.17 |
| Page(s) | 361-366 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Bio- ice cream, Lupine, Peanut Milk, Probiotic, Bacteria
| [1] | Elsamani, M. O., Habbani, S.S., Babiker, E.E., and Mohamed, A.I.A (2014) Biochemical, microbial and sensory evaluation of white soft cheese made from cow and lupine milk. Journal LWT-Food Science and Technology vol 59(1):553-559. |
| [2] | Elsamani, M. O. and Mohamed Ahmed I. A. (2014) Physicochemical Characteristics and Organoleptic Properties of Peanuts Milk-Based Yoghurt Fortified With Skimmed Milk Powder. Journal of Research in Applied sciences, Vol., 1(4):68-72. |
| [3] | Wood, R ., Kubena, K., O'Brien, B., Tseng,S. and Martin, G.(1993) Effect of butter, mono-and poly unsaturated fatty acid enriched butter, trans fatty acid margarine, and zero trans fatty acid margarine on serum lipids and lipoproteins in healthy men.JournalofLipidResearch,34,1-11. |
| [4] | Lee,Y.P.,Mori,T.,Sipsas,S.,Barden,A.,Puddey,I.,Burke,V.,etal.(2006).Lupine richer bread increases satiety and reduces energy intake acutely. American, Journal of Clinical Nutrition, 84,975-980. |
| [5] | Arnoldi, A.(2005).Optimized processes for preparing healthy and added value food in gradients from lupine kernels, the European protein-rich seeds legume. In Preceding soft he Final Conference of the European Project. Milan, November 9-10, 2005. Aracne (202pp.). |
| [6] | Hall, R. S., Thomas, S.J., & Johnson, S.K. (2005).Australian sweet lupine flour addition reduced the glycaemic index of a white bread breakfast without affecting palatability in healthy human volunteers. Asia Pacific, Journal of Clinical Nutrition, 14,91-97. |
| [7] | Martins, J. M., Riottot, M., deAbreu, M. C., Viegas Crespo, A.M., Lança, M.J., Almeida, J.A., et al.(2005). Cholesterol-lowering effects of dietary blue lupine (Lupinus angustifolius L.) in intact and ileorectal anastomosed pigs. Journal of Lipid Research, 46, 1539 -1547. |
| [8] | Pilvi,T.K.,Jauhiainen,T.,Cheng,Z.J.,Mervaala,E.M.,Vapaatalo,H.,&Korpela,R.(2006). Lupine protein attenuates the development of hypertension and normalizes the vascular function of NaCl-loaded Goto Kakizakirats. Journal of Physiological Pharmacology, 57,167-176. |
| [9] | Johnson, S. K., Chua, V., Hall, R.S., & Baxter, A.L. (2006).Lupine kernel fibre foods improve bowel function and beneficially modify some putative faecal risk factors for colon cancer in men. British Journal of Nutrition, 95,372-378. |
| [10] | Kris Etherton, P.M., Derr, J. and Mitchell, D.C. (1993). The role of fatty acid saturation on plasma lipids, lipoproteins, and a polipoproteins. Effects of whole food diets high in cocoa butter, olive oil, soy bean oil, dairy butter, and milk chocolate on the plasma lipids in young men. Metabolism, 42,121-129. |
| [11] | FIL-IDF99B. (1995). Sensory evaluation of dairy products. Brussels: FIL-IDF. |
| [12] | Grajek ,W., A. Olejnik ,and A. Sip, “Probiotics, prebiotics and antioxidants as functional foods, ”ActaBiochim Polonica-Englishedition-.,vol.52,no.3,pp.665-671,July.2005. |
| [13] | Siró, I., Challenges of Beneficial Health Claims. In M.T. Liong (Eds.), Probiotics. Springer, BerlinHeidelberg.2011, pp.243-268. |
| [14] | Donkor, O N., Henriksson, A., Vasiljevic, T and N. Shah, “Effect of acidification on the activity of probiotics in yoghurt during cold storage,”International Dairy Journal. vol.16, no.10, pp.1181-1189, Feb.2006. |
| [15] | Akın, M., M. Akın, and Z. Kırmacı, “Effects of insulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice cream, ”Food chemistry,vol.104,no.1,pp.93-99.Feb.2007. |
| [16] | Heenan, C., et al., “Survival and sensory acceptability of probiotic microorganisms in a non fermented frozen vegetarian dessert,” LWT-Food Science and Technology., vol.37, no.4, pp.461-466.Jan.2004. |
| [17] | Salem, M. M., F.A. Fathi, and R. Awad, “Production of probiotic ice cream, ”Polish journal of food and nutrition sciences., vol.14/55,no.3,pp.267-271.2005. |
| [18] | Supavititpatana, P. and T. Kongbangkerd,“ The effect of partial replacement of non-fat dry milk with sodium caseinate on qualities of yogurt ice cream from coconut milk , ”International Food Research Journal.vol.18.pp.439-443.2011. |
| [19] | Mahdian, E., M. Mazaheri Tehrani ,and M. Nobahari, “Optimizing Yoghurt-Ice Cream Mix Blend in Soy Based Frozen Yoghurt,” Journal of Agricultural Science and Technology, vol.14,no.6, pp.1275-1284.2012. |
| [20] | Samoto,M.,Maebuchi,M.,Miyazaki,C.,Kugitani,H.,Kohno,M.,Hirotsuka,MandMKito,“Abundant proteins associated with lecithin in soy protein isolate, ”Food chemistry., vol.102.no.1,pp.317-322.Aug.2007 |
| [21] | Abdullah, M. , Saleem -ur-Rehman., Zubair, H., Saeed, H.M., Kousar, S and M Shahid, “Effect of skim milk in soy milk blend on the quality of ice cream, ”Pakistan Journal of Nutrition, vol.2,no.5,pp .305-311.Jan 2003. |
| [22] | Kerdchouay P, Surapat S, “Effect of Skimmed Milk Substitution by Whey Protein Concentrate in Low-fat Coconut Milk Ice Cream, ”In: The 46th Kasetsart University Annual Conference.Jan29-Feb1,Bangkok,Thailand,2008,pp.262-269. |
| [23] | Magarinos, H., Selaive ,S., Costa, M., Flores, M and O, Pizarro, “Viability of probiotic microorganisms (Lactobacillus acidophilus La5 and Bifidobacterium animal is subsp. lactisBb12) in ice cream .International Journal of Dairy Technology, vol.60,no.2,pp.128-134.Apr.2007. |
| [24] | AOAC. Official Methods of Analysis of AOAC International. 18 the dn. Association of Official Analytical Communities International, Maryland, USA. 2005. |
| [25] | Homayouni, A. ,et al., Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of symbiotic ice cream. Food chemistry. vol.111, no.1, pp.50-55, Mar.2008. |
| [26] | Akesowan, A, “Influence of soy protein isolate on physical and sensory properties of ice cream,” Thai J Agric Sci.,vol.42, no.1, pp.1-6.2009. |
| [27] | Fatemeh. Aboulfazli, Ahmad salhin, Baba, and Misni, Misran (2014). Effects of Vegetable Milk on Survival of Probiotics and Rheological and Physicochemical Properties of Bio-ice cream. International Conference on Biological and Medical Sciences (ICBMS'2014) Jan.15-16. |
| [28] | Hagen, M. and J.A.Narvhus, “Production of ice cream containing probiotic bacteria,”Milchwissenschaftvol.54, pp. 265-268.1999. |
| [29] | Godward, G. and K. Kailas apathy, “Viability and survival of free, encapsulated and co-encapsulated probiotic bacteria in ice cream, Milchwissenschaft”vol.58, No.3-4, pp.161-163.2003. |
APA Style
Mohamed Omer Elsamani. (2016). Probiotics,Organoleptic and Physicochemical Properties of Vegetable Milk Based Bio-ice cream Supplemented with Skimmed Milk Powder. International Journal of Nutrition and Food Sciences, 5(5), 361-366. https://doi.org/10.11648/j.ijnfs.20160505.17
ACS Style
Mohamed Omer Elsamani. Probiotics,Organoleptic and Physicochemical Properties of Vegetable Milk Based Bio-ice cream Supplemented with Skimmed Milk Powder. Int. J. Nutr. Food Sci. 2016, 5(5), 361-366. doi: 10.11648/j.ijnfs.20160505.17
AMA Style
Mohamed Omer Elsamani. Probiotics,Organoleptic and Physicochemical Properties of Vegetable Milk Based Bio-ice cream Supplemented with Skimmed Milk Powder. Int J Nutr Food Sci. 2016;5(5):361-366. doi: 10.11648/j.ijnfs.20160505.17
Share This Article
Twitter
Linked In
Facebook
Copy
Download@article{10.11648/j.ijnfs.20160505.17,
author = {Mohamed Omer Elsamani},
title = {Probiotics,Organoleptic and Physicochemical Properties of Vegetable Milk Based Bio-ice cream Supplemented with Skimmed Milk Powder},
journal = {International Journal of Nutrition and Food Sciences},
volume = {5},
number = {5},
pages = {361-366},
doi = {10.11648/j.ijnfs.20160505.17},
url = {https://doi.org/10.11648/j.ijnfs.20160505.17},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20160505.17},
abstract = {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.},
year = {2016}
}
TY - JOUR T1 - Probiotics,Organoleptic and Physicochemical Properties of Vegetable Milk Based Bio-ice cream Supplemented with Skimmed Milk Powder AU - Mohamed Omer Elsamani Y1 - 2016/10/17 PY - 2016 N1 - https://doi.org/10.11648/j.ijnfs.20160505.17 DO - 10.11648/j.ijnfs.20160505.17 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 361 EP - 366 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20160505.17 AB - 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. VL - 5 IS - 5 ER -
Information
Email: