Evaluation of Physicochemical Traits, Sensory Properties and Survival of Lactobacillus casei in Fermented Soy-Based Ice Cream

Abstract

Consumption growth of functional foods obliged scientists to conduct research on production and preservation conditions of these products. Fermented soy ice cream containing Lactobacillus casei ssp. casei CRL-431 was manufactured by soy milk powder, and the physicochemical, rheological and sensory properties of the product were evaluated. Survival of L. casei was monitored during 180 days of storage at −24C. Significant increase (P < 0.05) was observed in acidity (0.455 ± 0.005°D), overrun (42.57 ± 8.5%) and relative density (1.1319 ± 0.0002 cP) values in fermented soy ice cream in comparison with the control sample (soy ice cream). The viscosity of the control sample after 30 min (1,121 cP) was higher than the viscosity of fermented soy ice cream (1,104.32 cP). There was not a significant decrease in enumeration of probiotics in fermented soy ice cream. The viable cell count of L. casei was 3.1 × 10 6 cfu/g before freezing, which decreased to 1 × 10 6 cfu/g at the end of the study. The sensory properties of fermented soy ice cream were significantly improved by fermentation. PRACTICAL APPLICATIONSPhysicochemical properties of soy ice cream were improved by fermentation. Sensory properties of soy ice cream were improved by fermentation. Prebiotic oligosaccharides in fermented soy ice cream provide protection for the Lactobacillus casei. Fermented soy ice cream may serve as a carrier for delivering probiotics into the human gut.

Impact of watermelon seed flour on the physico-chemical and sensory characteristics of ice cream

“…With the increase of amount of palm oil, viscosity decrease (Nadeem et al, ). The results of present study are also comparable with the study of Abdou, Montasser, and Younis () and Homayouni and Norouzi ().…”

“…The SNF were higher (9.29% 6 0.07%) in ice cream with 15% watermelon seed flour (Nadeem et al, 2009). The results of present study are also comparable with the study of Abdou, Montasser, and Younis (1996) and Homayouni and Norouzi (2015).…”

Factors Affecting the Quality of Probiotic Plant-Based Frozen Desserts—The Authors’ Own Experiments in the Context of the Literature

“…The synergistic relationship between probiotics and prebiotics can enhance the production of metabolites so called postbiotics, which are gaining increasing importance because of their beneficial functions in the gastrointestinal tract and their influence on different organs and tissues. Notable among the postbiotics is gamma-aminobutyric acid (GABA), which plays an essential role in the prevention of neural disease, type 1 diabetes, cancer, immunological disorders and asthma [102]. The decarboxylation of glutamate causes bacteria to produce GABA.…”

“…Freezing is a method that is used to stabilize microbial starter cultures and probiotics during shipping and storage [102]. Frozen products may, therefore, be good carriers of probiotics.…”

Evaluating the Potential of Using Plant-Based Milk Substitutes in Ice Cream Production

“…Moreover, studies are being conducted to incorporate fermentation into the process of making ice cream. A sophisticated frozen dairy dessert called fermented ice cream combines the physical properties of ice cream with the flavor and nutritional benefits of fermented milk products [20,27].…”