Synbiotic ice cream offers sufficient viable probiotics and value‐added nutrients to satisfy health needs. This study aimed to formulate the optimum synbiotic ice cream incorporated with okara (1–3%) and the probiotic, Lactobacillus plantarum (ATCC 8014). Results showed a viscous texture was produced when more than 2% okara was added to ice cream. This formulation also minimally caused ice cream to melt for around 90 min at a melting rate of 19–76%. Furthermore, ice cream incorporated with okara had an increase in protein content (>5%) and a decrease in fat content (>13%) compared with the control (no okara), indicating that it is a low‐fat item. The addition of more than 2% okara increased the viability of L. plantarum on day 60. Overall, 1% okara addition showed significant acceptability for potential symbiotic ice cream formulation.
Novelty impact statement
One of the greatest challenges in the ice cream manufacturing industry is the short shelf‐life and fast melting rate of milk‐based ice cream, as it lowers a storage period and affects the textural characteristic. To overcome the said problems, the use of soybean by‐product (okara), a potential prebiotic for dietary fiber source, was found to minimally caused ice cream to melt and was able to increase the viability of Lactobacillus plantarum. The function of dietary fiber is not only able to support the growth of probiotics, but also scientifically proven to strengthen the digestive system and reduce the possibility of developing diseases including cardiovascular diseases, diabetes, constipation, and bowel cancer.
Yogurt enriched with probiotic bacteria benefits health by strengthening the abdominal ecosystem. A short shelf-life and poor survivability of probiotic in yogurt remains a great problem in production and manufacturing processes. Cell immobilization is believed as a suitable way to lengthen the probiotic survivability and prolong yogurt shelf-life. One of the cheap sources of natural immobilization carrier is okara, a soybean by-product. Due to its overproduction, the okara is becoming a source of pollution. The use of okara as a food additive in dairy products such as yogurt is potentially one strategic approach to minimize pollution. Therefore, this study has evaluated the effect of fortification with increasing concentrations of okara on texture, probiotic survivability, nutritive value, and sensory qualities of yogurt. On day 1, the yogurt fortified with 1% okara was the most preferable to panelists because of its high texture consistency, the lightest color, more sour taste, low sugar and fat contents, and high viability of probiotic bacteria. Based on this finding, we suggested 1% okara is the best formulation for symbiotic yogurt production.
The objective of this study was to evaluate the efficacy of Tris-Citrate Acid Yolk Extender and Fish Ringer Extender on sperm motility characteristics in African Catfish with special focus on equilibration durations (120, 140 or 160 min), vapor temperatures (-80,-90 or-100oC) and vapor exposure durations (5, 10 or 15 min) as well as the fish body weights. Combination of DMSO (10%) in FRE extender showed significantly the highest values of respective post-thawed total motility and progressive motility (73.52±1.35% and 18.37±0.61%) as compared to the three molarities of glycerol (0.5, 1.0 and 2.0 M) in TCAYE extender (32.27±2.05 and 3.75±0.41; 24.50±1.81 and 2.63±0.29; 26.74±2.14 and 2.45±0.37). It is suggested that FRE is a preferred extender to TCAYE to freeze the African Catfish sperm.
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