Effect of Probiotic form on Properties of Milk Ice Cream
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Published:
Jan 1, 2018
Keywords:
พรีไบโอติก โพรไบโอติก ซินไบโอติก ไอศกรีมนม Lactobacillus acidophilus prebiotic probiotic synbiotic milk ice cream
Main Article Content
Abstract
Milk ice cream is a promising sweet as an effective probiotic-carrier food into consumer body to contribute a healthiness. This research aimed to produce milk ice cream supplemented with two forms of probiotic Lactobacillus acidophilus TISTR 1338; i.e. free cell and entrapped by Sinlek rice flour and raffinose family oligosaccharides (RFO) from soybean seed. Thus, probiotic and synbiotic ice cream were obtained, respectively. Some properties and the survivability of probiotic in those ice creams were subsequently investigated. The results showed that the color of standard milk ice cream and probiotic ice cream were milky white, while the color of synbiotic ice cream was yellowish. The overrun values of probiotic and synbiotic ice cream were about 65% lower. Moreover, time consumed for the first drop of both formula were 50 and 60% shorter, respectively. On the other hand, time consumed for complete melting was extended approximately 30% in both formula (p<0.05). Meanwhile, pH of all formula were not different (p>0.05). It was interestingly found that L. acidophilus TISTR 1338 in synbiotic powder was able to survive during ice cream processing, which the temperature was below the freezing point of water, approximately 5.82% higher than that of free cell. However, probiotic in both forms could survive efficiently when they were stored at -10oC for 6 weeks.
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How to Cite
Pongtrakul, N., Rodboonrit, T., Popluechai, S., Niamsup, P., Deejing, S., & Wongputtisin, P. (2018). Effect of Probiotic form on Properties of Milk Ice Cream. Journal of Food Technology, Siam University, 13(1), 58–70. Retrieved from https://li01.tci-thaijo.org/index.php/JFTSU/article/view/107015
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บทความวิจัย (Research Articles)
Copyrights of all articles in the Journal of Food Technology available in print or online are owned by Siam University and protected by law.
References
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[13] Ranadheera, C.S., Evans, C.A.., Adams, M.C. and Baines, S.K. (2013). Production of probiotic ice cream from goat's milk and effect of packaging materials on product quality. Small Ruminant Research. 112(1): 174–180.
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[15] Salem, M.M.E., Fathi, F.A. and Awad, R.A. (2005). Production of probiotic ice cream. Polish Journal of Food and Nutrition science. 14/55(3): 267-271.
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[17] Nousia, F.G., Androulakis, P.I. and Fletouris, D.J. (2011). Survival of Lactobacillus acidophilus LMGP-21381 in probiotic ice cream and its influence on sensory acceptability. International Journal of Dairy Technology. 64(1): 130-136.
[18] Capela, P., Hay, T. and Shah, N. (2006). Effect of cryoprotectants, prebiotics and microencapsulation on survival of probiotic organisms in yoghurt and freeze-dried yoghurt. Food Research International. 39(2): 203–211.
[19] นงคราญ พงศ์ตระกุล และไพโรจน์ วงศ์พุทธิสิน. (2559). การศึกษาความเป็นไปได้ของการห่อหุ้มเชื้อโปรไบโอติกโดยใช้แป้งทนย่อยเป็นวัสดุห่อหุ้ม. หน้าที่ 395-403 ใน การประชุมวิชาการเสนอผลงานวิจัยระดับบัณฑิตศึกษาแห่งชาติ ครั้งที่ 38 ในหัวข้อเรื่อง “บัณฑิตศึกษากับการพัฒนาสู่โลกาภิวัฒน์” ระหว่างวันที่ 19-20 กุมภาพันธ์ 2559. Proceedings (กลุ่มวิทยาศาสตร์และเทคโนโลยี) เล่มที่ 2.1. บัณฑิตวิทยาลัย มหาวิทยาลัยนเรศวร.
[20] Sofjan, R.P. and Hartel, R. W. (2004). Effects of overrun on structural and physical characteristics of ice cream. International Dairy Journal. 14(3):255–262.
[21] Yangilar, F. (2015). Effects of green banana flour on the physical, chemical and sensory properties of ice cream. Food Technology Biotechnology. 53(3): 315-323.
[22] Phuapaiboon, P. (2016). Immobilization of probiotic bacteria with banana flour and effect on quality of synbiotic ice cream and survival under simulated gastrointestinal conditions. Carpathian Journal of Food Science and Technology. 8(4): 33-46.
[23] Parussolo, G., Busatto, R.T., Schmitt, J., Pauletto, R., Schons, P.F. and Ries, E.F. (2017). Synbiotic ice cream containing yacon flour and Lactobacillus acidophilus NCFM. LWT- Food Science and Technology. 82: 192-198.
[24] Marshall, R.T. and Arbuckle, W.S. (1996). Ice cream. 5th ed., Chapman & Hall, New York.
[25] Ahmadi, A., Milan, E., Madadlou, A., Mortazavi, S.A., Mokarram, R.R. and Salarbashi, D. (2014). Synbiotic yogurt-ice cream produced via incorporation of microencapsulated Lactobacillus acidophilus (la-5) and fructooligosaccharide. Journal of Food Science and Technology. 51(8): 1568-1574.
[26] Denich, T.J., Beaudettle, L.A., Lee, H. and Trevors, J.T. (2003). Effect of selected environmental and physic-chemical factors on bacteria cytoplasmic membranes. Journal of Microbiology Methods. 52(2): 149-182.
[27] Hekmat, S. and Mcmahon, D.J. (1992). Survival of Lactobacillus acidophilus and Bifidobacterium bifldum in ice cream for use as a probiotic food. Journal of Dairy Science. 75(6): 1415-1422.
[28] Mohammadi, R. and Mortazavian, A.M. (2010). Technological aspects of prebiotics in probiotic fermented milks. Food Reviews International. 27(2): 192–212.
[29] Karthikeyan, N., Elango, A., Kumaresan, G., Gopalakrishnamurty, T.R. and Raghunath, B.V. (2014). Enhancement of probiotic viability in ice cream by microencapsulation. International Journal of Science, Environment. 3(1): 339-347.
[30] Spigno, G., Garrido, G.D., Guidesi, E. and Elli, M. (2015). Spray-drying encapsulation of probiotics for ice-cream application. Chemical Engineering Transactions. 43: 49-54.
[31] Hubalex, Z. (2003). Protectants use in the cryopreservation of microorganisms. Cryobiology. 46(3): 205-229.
[2] Picot, A. and Lacroix, C. (2004). Encapsulation of bifidobacteria in whey protein-based microcapsules and survival in simulated gastrointestinal conditions and in yoghurt. International Dairy Journal. 14: 505-515.
[3] Rajam, R., Karthik, P., Parthasarathi, S., Joseph, G.S. and Anandharamakrishnan, C. (2012). Effect of whey protein–alginate wall systems on survival of microencapsulated Lactobacillus plantarum in simulated gastrointestinal conditions. Journal of Functional Foods. 4(4): 891–898.
[4] Gibson, G.R., and Roberfroid, M.B. (1995). Dietary modulation of the human colonic microbiota: updating the concept of prebiotics. Journal of Nutrition. 125(6): 1401-1412.
[5] Etchepare, M.D.A., Raddatz, G.C., Flores, E.M.M., Zepka, L.Q., Jacop-Lopes, E., Barin, J.S., Grosso, C.R.F. and Menezes, C.R. (2016). Effect of resistant starch and chitosan on survival of Lactobacillus acidophilus microencapsulated with sodium alginate. LWT- Food Science and Technology. 65: 511-517.
[6] Gibson, G.R. (2004). Fibre and effects on probiotics (the prebiotic concept). Clinical Nutrition Supplements. 1(2): 25-31.
[7] Crittenden, R., Laitila, A., Forssell, P., Matto, J., Saarela, M., Mattila-Sandholm, T. and Myllarinen, P. (2001). Adhesion of bifidobacteria to granular starch and its implications in probiotic technologies. Applied and Environmental Microbiology. 67(8): 3469-3475.
[8] Chow, J. (2002). Probiotics and prebiotics: A brief overview (Review). Journal of Renal nutrition 12(2): 76-86.
[9] Anal, A.K. and Singh, H. (2007). Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery. Trends in Food Science and Technology. 18(5): 240-251.
[10] Cruz, A.G., Antunes, A.E.C., Sousa, A.L.O.P., Faria, J.A.F. and Saad, S.M.I. (2009). Ice-cream as a probiotic food carrier (Review). Food Research International. 42(9): 1233-1239.
[11] De Vrese, M. and Schrezenmeir, J. and (2008). Probiotics, prebiotics, and synbiotics. Advances in Biochemical Engineering/ Biotechnology. 111: 1-66.
[12] Homayouni, A., Azizi, A., Ehsani, M.R., Yarmand, M.S. and Razavi, S.H. (2008). Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream. Food Chemistry. 111(1): 50-55.
[13] Ranadheera, C.S., Evans, C.A.., Adams, M.C. and Baines, S.K. (2013). Production of probiotic ice cream from goat's milk and effect of packaging materials on product quality. Small Ruminant Research. 112(1): 174–180.
[14] Akin, M.B., Akin, M.S. and Kirmaci, Z. (2007). Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream. Food Chemistry. 104: 93–99
[15] Salem, M.M.E., Fathi, F.A. and Awad, R.A. (2005). Production of probiotic ice cream. Polish Journal of Food and Nutrition science. 14/55(3): 267-271.
[16] Magarinos, H., Selaive S., Costa, M., Flores, M. and Pizarro, O. (2007). Viability of probiotic micro-organisms (Lactobacillus acidophilus La5 and Bifidobacterium animalis subsp. lactis Bb12) in ice cream. International Journal if Dairy Technology. 60(2): 128-134.
[17] Nousia, F.G., Androulakis, P.I. and Fletouris, D.J. (2011). Survival of Lactobacillus acidophilus LMGP-21381 in probiotic ice cream and its influence on sensory acceptability. International Journal of Dairy Technology. 64(1): 130-136.
[18] Capela, P., Hay, T. and Shah, N. (2006). Effect of cryoprotectants, prebiotics and microencapsulation on survival of probiotic organisms in yoghurt and freeze-dried yoghurt. Food Research International. 39(2): 203–211.
[19] นงคราญ พงศ์ตระกุล และไพโรจน์ วงศ์พุทธิสิน. (2559). การศึกษาความเป็นไปได้ของการห่อหุ้มเชื้อโปรไบโอติกโดยใช้แป้งทนย่อยเป็นวัสดุห่อหุ้ม. หน้าที่ 395-403 ใน การประชุมวิชาการเสนอผลงานวิจัยระดับบัณฑิตศึกษาแห่งชาติ ครั้งที่ 38 ในหัวข้อเรื่อง “บัณฑิตศึกษากับการพัฒนาสู่โลกาภิวัฒน์” ระหว่างวันที่ 19-20 กุมภาพันธ์ 2559. Proceedings (กลุ่มวิทยาศาสตร์และเทคโนโลยี) เล่มที่ 2.1. บัณฑิตวิทยาลัย มหาวิทยาลัยนเรศวร.
[20] Sofjan, R.P. and Hartel, R. W. (2004). Effects of overrun on structural and physical characteristics of ice cream. International Dairy Journal. 14(3):255–262.
[21] Yangilar, F. (2015). Effects of green banana flour on the physical, chemical and sensory properties of ice cream. Food Technology Biotechnology. 53(3): 315-323.
[22] Phuapaiboon, P. (2016). Immobilization of probiotic bacteria with banana flour and effect on quality of synbiotic ice cream and survival under simulated gastrointestinal conditions. Carpathian Journal of Food Science and Technology. 8(4): 33-46.
[23] Parussolo, G., Busatto, R.T., Schmitt, J., Pauletto, R., Schons, P.F. and Ries, E.F. (2017). Synbiotic ice cream containing yacon flour and Lactobacillus acidophilus NCFM. LWT- Food Science and Technology. 82: 192-198.
[24] Marshall, R.T. and Arbuckle, W.S. (1996). Ice cream. 5th ed., Chapman & Hall, New York.
[25] Ahmadi, A., Milan, E., Madadlou, A., Mortazavi, S.A., Mokarram, R.R. and Salarbashi, D. (2014). Synbiotic yogurt-ice cream produced via incorporation of microencapsulated Lactobacillus acidophilus (la-5) and fructooligosaccharide. Journal of Food Science and Technology. 51(8): 1568-1574.
[26] Denich, T.J., Beaudettle, L.A., Lee, H. and Trevors, J.T. (2003). Effect of selected environmental and physic-chemical factors on bacteria cytoplasmic membranes. Journal of Microbiology Methods. 52(2): 149-182.
[27] Hekmat, S. and Mcmahon, D.J. (1992). Survival of Lactobacillus acidophilus and Bifidobacterium bifldum in ice cream for use as a probiotic food. Journal of Dairy Science. 75(6): 1415-1422.
[28] Mohammadi, R. and Mortazavian, A.M. (2010). Technological aspects of prebiotics in probiotic fermented milks. Food Reviews International. 27(2): 192–212.
[29] Karthikeyan, N., Elango, A., Kumaresan, G., Gopalakrishnamurty, T.R. and Raghunath, B.V. (2014). Enhancement of probiotic viability in ice cream by microencapsulation. International Journal of Science, Environment. 3(1): 339-347.
[30] Spigno, G., Garrido, G.D., Guidesi, E. and Elli, M. (2015). Spray-drying encapsulation of probiotics for ice-cream application. Chemical Engineering Transactions. 43: 49-54.
[31] Hubalex, Z. (2003). Protectants use in the cryopreservation of microorganisms. Cryobiology. 46(3): 205-229.