Volume 15, Issue 82 (2018)                   FSCT 2018, 15(82): 73-83 | Back to browse issues page

XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Viability of Lactobacillus acidophilus in the cocoa ice cream containing sweetener Stevia. FSCT 2018; 15 (82) :73-83
URL: http://fsct.modares.ac.ir/article-7-20144-en.html
Abstract:   (5872 Views)
Ice cream is a very popular meal and is demanded all over the world. Some ice cream attributes suggest that this popular dessert can act as a functional probiotic food. This study; evaluated the possibility of producing probiotic cocoa ice cream, using Stevia as a natural sweetener. Stevia was replaced with 0, 10, 25 and 50% sugar-based ice cream formulations in samples containing Lactobacillus acidophilus, and the samples were tested for bacterial viability, acidity, pH and sensory evaluation in three replications in storage period of 1, 7 and 14 days. The highest count of Lactobacillus acidophilus in 10% and 50% samples contained 9.49 ± 0.20 and 9.19 ± 0.20 log CFU/g, respectively. The bacteria count in all samples was higher than the amount determined during the storage period. Increasing the amount of Stevia in the formulation resulted to a decrease in the sensory properties of the samples. Ice cream containing stevia seems to be used as a carrier for probiotic bacteria.
Full-Text [PDF 516 kb]   (1826 Downloads)    
Article Type: Original paper | Subject: Food quality control
Received: 2017/09/21 | Accepted: 2018/01/17 | Published: 2018/10/2

Add your comments about this article : Your username or Email:
CAPTCHA

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.