Evaluation of physicochemical, sensory properties and survival of Lactobacillus casei in synbiotic soy-based ice-cream

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 5, Volume 11, Issue 1 - Serial Number 31, March and April 2015, Pages 56-62   

Document Type: Research Article

DOI: 10.22067/ifstrj.v11i1.43952

Authors

Aziz Homayouni^{* 1}; Reza Rezaeemokaram; Sharareh Norouzi¹; Alireza Dehnad²; Ali Barkhordari¹

¹Tabriz University of Medical Sciences

²Tabriz Agricultural Jihad

Abstract

Nowadays, people tend to consume functional foods for the treatment and prevention of diseases. Production growth of functional foods obliged scientists to research about production, distribution and preservation conditions of these products. Use of probiotic microorganisms in soy-based products may have advantages of both probiotics and soy on the human health. The probiotic soy-based ice-cream containing Lactobacillus paracasei was manufactured. Physicochemical and sensory properties of probiotic soy-based ice-cream and soy-based ice-cream without probiotic bacteria as a control sample were measured. MRS-Agar was used for enumeration of probiotic bacteria. There were significant differences in the density of probiotic soy-based ice-cream in comparison with control sample (P

Keywords

Soy-based ice-cream; Lactobacillus paracasei; Survival; Physicochemical; Sensory

References