Effects of ascorbic acid and glucose oxidase levels on the viability of probiotic bacteria and the physical and sensory characteristics in symbiotic ice-creamReportar como inadecuado




Effects of ascorbic acid and glucose oxidase levels on the viability of probiotic bacteria and the physical and sensory characteristics in symbiotic ice-cream - Descarga este documento en PDF. Documentación en PDF para descargar gratis. Disponible también para leer online.

Mljekarstvo : journal for dairy production and processing improvement, Vol.65 No.2 April 2015. -

In this study, the effects of addition of different amounts of ascorbic acid and glucose oxidase on the properties of symbiotic ice cream were investigated. Ice-cream containing inulin 2 % w-w was produced by mixing fortified milk fermented with probiotic strains with the ice-cream mixes containing different ascorbic acid and glucose oxidase concentrations 0.025, 0.05, 0.1 w-w. The cultures were grown 37 °C, 12 h in UHT skimmed milk. The fermented milk was added to the ice-cream mix up to a level of 10 % w-w. Increasing the concentration of ascorbic acid stimulated the growth of Lactobacillus acidophilus LA-5 L. acidophilus and Bifidobacterium animalis subsp. lactis BB-12 Bifidobacterium BB-12. On contrary, increasing the concentration of glucose oxidase negatively affected the growth of L. acidophilus and Bifidobacterium BB-12. However, both, ascorbic acid and glucose oxidase concentration had no effect on physical and sensory properties of ice cream. The results suggested that the addition of ascorbic acid stimulated the growth of L. acidophilus and Bifidobacterium BB-12 and could be recommended for ice cream production.

ice-cream; probiotic bacteria; ascorbic acid; glucose oxidase



Autor: M. B. Akın - ; Harran University Agricultural Faculty, Department of Food Engineering, 63040 Şanlıurfa, Turkey F. Dasnik - ; H

Fuente: http://hrcak.srce.hr/



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