Volume 21, Issue 155 (2024)
FSCT 2024, 21(155): 27-40 |
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Taghavi Zonus A, Ghane M. Effect of green tea powder supplementation on probiotic potential, antioxidant, physicochemical, and sensory properties of probiotic ice cream. FSCT 2024; 21 (155) :27-40
URL: http://fsct.modares.ac.ir/article-7-73755-en.html
URL: http://fsct.modares.ac.ir/article-7-73755-en.html
1- Department of Biology, Islamshahr Branch, Islamic Azad University, Islamshahr, Iran
2- Department of Biology, Islamshahr Branch, Islamic Azad University, Islamshahr, Iran ,maryamghaneh@yahoo.com
2- Department of Biology, Islamshahr Branch, Islamic Azad University, Islamshahr, Iran ,
Abstract: (157 Views)
In recent years, the demand for healthy functional foods has increased and food industry is trying to meet these new needs. This study aimed to assess the effect of different concentrations of green tea powder (GTP) on the physicochemical characteristics, sensory properties, antioxidant activity, and culture viability of probiotic ice cream over a 90-day storage period. Seven ice cream samples containing 0–3% GTP and Lactobacillus casei were produced and evaluated at 0, 30, 60, and 90 days of storage. Folin-Ciocalteu and diphenyl picrylhydrazyl (DPPH) methods were applied to determine the total polyphenol content and antioxidant property, respectively. The results showed that the titratable acidity, antioxidant activity, total polyphenols, viscosity, melting resistance, and viable count of L. casei increased with increasing GTP concentration (p<0.05). Also over time, there was no significant difference in viscosity and total solids, but the total phenol, antioxidant activity, and viability of probiotic bacteria decreased significantly (p<0.05). The results of the sensory evaluation revealed that the flavor and color of the samples containing 1.5 and 2% GTP had the highest scores (p<0.05). Samples containing 1.5 % GTP that had the highest score of color, flavor, and overall acceptability, high antioxidant activity and viable count of L. casei ≥ 107 cfu/g during storage could be introduced as a new product with health-promoting properties.
Article Type: Original Research |
Subject:
Supplemented foods (probiotics, parabiotics ...)
Received: 2024/02/6 | Accepted: 2024/07/17 | Published: 2024/12/21
Received: 2024/02/6 | Accepted: 2024/07/17 | Published: 2024/12/21
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