Volume 18, Issue 118 (2021)                   FSCT 2021, 18(118): 67-77 | Back to browse issues page

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1- MSc, Food Science and Technology, Department of Food Science and Technology, Shabestar Branch, Islamic Azad University, Shabestar, Iran
2- Associate Professor, Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shabestar Branch, Islamic Azad University, Shabestar, Iran , drmhmg@gmail.com
Abstract:   (2385 Views)
Ice cream, because of its ability to survive probiotics in it and is popular due to its sensory properties, is a good environment for transmitting probiotics to the body. The purpose of this study was to investigate the possibility of producing probiotic cacao ice cream using Stevia. For this purpose, stevia was replaced with 0, 10, 25, and 50% sugar-based ice cream formulation in samples containing Bifidobacterium animalis subsp. Lactis, and the samples were tested for bacterial viability, acidity, pH, and sensory evaluation in three replication in period time 1, 7, and 14 days. The highest levels of Bifidobacterium animalis subsp. Lactis in 50% stevia on first day of storage was 10.56 ± 0.06 Log cfu/g. The count of bacteria in all samples was more than optimal and determined during the storage period. Also, increasing the percentage of stevia, reduced the sensory properties of the samples. According to the results of the current study, for the production of low-calorie ice cream, cocoa ice cream containing 50% stevia can be suggested for production.
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Article Type: Original Research | Subject: Food Microbiology
Received: 2021/02/6 | Accepted: 2021/07/13 | Published: 2021/12/5

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