Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk

ACU, Merve; KINIK, Ozer; YERLIKAYA, Oktay

doi:10.1590/fst.39419

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Food Science and Technology

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Original Article • Food Sci. Technol (Campinas) 41 (1) • Jan-Mar 2021 • https://doi.org/10.1590/fst.39419 copy

Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

This research aimed to examine the probiotic viability of bacteria, rheological and sensorial properties in synbiotic ice creams produced from goat’s milk combined with probiotic culture and prebiotics. Tagatose, Litesse ultra and polydextrose (as prebiotics) were used in ice cream production and mixtures and these mixtures were inoculated with Bifidobacterium bifidum, Lactobacillus paracasei and Bifidobacterium longum combined culture. Frozen raspberry fruits, commercial raspberry and blackberry fruit purees were used as taste flavor enhancers in synbiotic ice cream. Four different ice cream types were produced including control sample. Probiotic bacteria viability, apparent viscosity, hardness and sensory properties were examined during the 120-day- storage. It was determined that frozen fruit and fruit purees addition and using prebiotics significantly affected the Lactobacillus paracasei and Bifidobacterium spp. viability and color, appearance, flavor, taste and overall sensory scores of the synbiotic goat’s milk ice creams (P < 0.05). Synbiotic ice cream samples maintained their probiotic properties during storage and were generally well appreciated in terms of sensory properties.

Keywords:
goat’s milk; ice cream; prebiotics; probiotic viability; synbiotics

Samples	1^st day	15^th day	30^th day	60^th day	90^th day	120^th day
C	8.13 ± 0.16x	8.12 ± 0.05	8.02 ± 0.18	8.63 ± 0.01	8.44 ± 0.08	8.19 ± 0.09
F	8.37 ± 0.39^x	8.02 ± 0.10	7.88 ± 0.19	8.47 ± 0.10	8.31 ± 0.07	8.03 ± 0.14
A	7.70 ± 0.12^x	8.16 ± 0.14	8.06 ± 0.38	8.38 ± 0.01	8.23 ± 0.14	7.99 ± 0.16
B	9.32 ± 0.02^Cy	8.34 ± 0.13^AB	8.06 ± 0.20^A	8.49 ± 0.02^B	8.43 ± 0.02^AB	8.17 ± 0.14^AB

Samples	1^st day	15^th day	30^th day	60^th day	90^th day	120^th day
C	8.03 ± 0.41	8.13 ± 0.02	7.91 ± 0.23	8.55 ± 0.05	8.41 ± 0.14	8.15 ± 0.02
F	8.53 ± 0.31	8.04 ± 0.10	7.91 ± 0.15	8.34 ± 0.23	8.34 ± 0.05	8.07 ± 0.04
A	7.69 ± 0.22	7.93 ± 0.16	7.75 ± 0.60	8.27 ± 0.00	8.31 ± 0.15	7.73 ± 0.24
B	9.15 ± 0.07B	8.19 ± 0.17^A	8.12 ± 0.11^A	8.41 ± 0.03^A	8.40 ± 0.04^A	8.07 ± 0.12A

	Synbiotic Ice Cream Samples
	Days	C	F	A	B
Viscosity (cP)	1	613.75 ± 24.25Ax	857.50 ± 55.00^By	777.75 ± 35.75^By	725.50 ± 20.50^Axy
	15	690.75 ± 36.25B^x	969.75 ± 12.75^Cy	687.75 ± 30.25^Ax	971.00 ± 13.00^By
	30	907.25 ± 7.25^D	979.25 ± 1.75^C	973.50 ± 8.00^C	924.25 ± 50.25^B
	60	812.25 ± 14.25C^x	844.00 ± 8.50^Bx	784.00 ± 2.50^Bx	^* *: Viscosity values could not be measured at 120 rpm; ND
	90	626.50 ± 6.50^ABx	663.25 ± 26.25^Ax	775.50 ± 14.50^By	779.25 ± 22.25^Ay
	120	654.25 ± 8.25^ABx	635.25 ± 30.75^Ax	768.25 ± 22.25^By	928.25 ± 18.25^Bz
Hardness (g)	1	1510.00 ± 236.25^ABC	1709.00 ± 560.75	667.50 ± 104.25	656.25 ± 95.75
	15	766.25 ± 82.25^A	1022.62 ± 257.12	1123.12 ± 336.12	927.00 ± 357.75
	30	1210.00 ± 229.50^AB	1156.75 ± 271.00	1192.12 ± 180.12	521.75 ± 111.50
	60	1994.87 ± 450.87^BC	1359.37 ± 238.62	1468.12 ± 282.87	246.37 ± 198.37
	90	2127.25 ± 67.00^Cy	1065.75 ± 210.25^x	993.37 ± 337.12^x	765.87 ± 203.62^x
	120	1019.25 ± 72.50^A	885.50 ± 96.25	1587.37 ± 345.87	871.50 ± 141.50

	Synbiotic Ice Cream Samples
	Days	C	F	A	B
Color and appearance	1	4.12 ± 0.12A	4.25 ± 0.25	4.12 ± 0.12^A	4.37 ± 0.12
	15	5.00 ± 0.00^C	4.31 ± 0.19	4.81 ± 0.06^BC	4.62 ± 0.12
	30	5.00 ± 0.00^Cy	4.62 ± 0.12^x	5.00 ± 0.00^Cy	4.75 ± 0.00xy
	60	5.00 ± 0.00C	4.75 ± 0.00	5.00 ± 0.00^C	5.00 ± 0.00
	90	4.75 ± 0.00B	5.00 ± 0.00	4.75 ± 0.00^B	5.00 ± 0.00
	120	5.00 ± 0.00^C	4.37 ± 0.12	4.75 ± 0.00^B	4.12 ± 0.37
Structure and consistency	1	4.00 ± 0.25	3.87 ± 0.12^A	4.12 ± 0.12^A	4.12 ± 0.12^A
	15	4.75 ± 0.25	4.31 ± 0.31^AB	4.81 ± 0.06^B	4.18 ± 0.06^A
	30	4.37 ± 0.37	4.75 ± 0.00^B	4.37 ± 0.12^A	4.87 ± 0.12^B
	60	4.81 ± 0.06	4.68 ± 0.06^B	4.93 ± 0.06^B	4.81 ± 0.06^B
	90	4.62 ± 0.12	4.62 ± 0.12^B	4.43 ± 0.06^A	4.81 ± 0.19^B
	120	4.81 ± 0.19	4.74 ± 0.12^B	4.93 ± 0.06^B	4.62 ± 0.00^B
Odor	1	3.75 ± 0.25^A	4.12 ± 0.37	4.31 ± 0.06^A	4.12 ± 0.12
	15	4.37 ± 0.12^BC	4.37 ± 0.12	4.50 ± 0.00^AB	4.56 ± 0.19
	30	4.12 ± 0.12^AB	4.25 ± 0.00	4.50 ± 0.00^AB	4.12 ± 0.12
	60	4.87 ± 0.12^C	4.87 ± 0.12	4.75 ± 0.00^B	4.75 ± 0.00
	90	4.50 ± 0.00^BCxy	4.75 ± 0.00^y	4.37 ± 0.12^Ax	4.75 ± 0.00^y
	120	4.43 ± 0.06^BC	4.68 ± 0.06	4.74 ± 0.12^B	4.62 ± 0.25
Taste	1	3.81 ± 0.06^BC	4.12 ± 0.00^BC	4.31 ± 0.19	4.24 ± 0.12
	15	3.62 ± 0.12^Bx	3.93 ± 0.18^ABxy	4.43 ± 0.18^y	4.43 ± 0.06^y
	30	3.25 ± 0.00^Ax	3.75 ± 0.00^Axy	4.37 ± 0.12^z	4.25 ± 0.25^yz
	60	3.75 ± 0.00^BCx	4.81 ± 0.06Ez	4.75 ± 0.00^z	4.50 ± 0.00^y
	90	4.00 ± 0.00^Cx	4.43 ± 0.06CDy	4.62 ± 0.12^yz	4.87 ± 0.12^z
	120	4.43 ± 0.18^D	4.62 ± 0.12^DE	4.87 ± 0.00	4.62 ± 0.12

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[1] *Corresponding author: oktay.yerlikaya@ege.edu.tr