Physicochemical, Microbiological and Microstructural Characteristics of Sucrose-Free Probiotic-Frozen Yogurt during Storage

Abstract

Frozen yogurt is known as ice cream with some properties of yogurt. Frozen yogurts are a rich source of sucrose levels between 15% and 28% of total ingredients. Consumers suffering from lactose intolerance and metabolic syndrome are looking for sugar-free products. The current study investigates the sugar replacements by using sweeteners (stevia, sucralose and sorbitol) on physicochemical, microbiological, microstructural and sensory characteristics of probiotic-frozen yogurt. Four different treatments of probiotic-frozen yogurts were studied (control probiotic-frozen yogurt with sucrose (F1), probiotic-frozen yogurt with stevia (F2), probiotic-frozen yogurt with sucralose (F3) and probiotic-frozen yogurt with sorbitol (F4)). The chemical properties were not significantly present p > 0.05) during storage in all treatments. In the F1 treatment, sucrose value was higher (14.87%) and not detected in the F2, F3 and F4 treatments. The highest values of overrun, hardness and viscosity (p < 0.05) were detected in the F2, F3 and F3 samples, but the lowest value was detected in the F1 treatment. Total Str. thermophilus and Lb. delbrueckii ssp. bulgaricus counts were gradually decreased (p < 0.05) during storage periods. At 1 day, the Bifidobacteria counts ranged from 7.56 to 7.60 log10 CFU g−1 in all groups and gradually decreased during storage, but these bacterial counts remained viable (>6.00 log10 CFU g−1) during storage periods up to 60 d. During storage periods, the highest scores of total acceptability were detected in the F3, F4 and F2 treatments. Scanning electron microscopy (SEM) micrographs of all probiotic-frozen yogurt treatments illustrated that the microstructures showed a difference with a fine network, size pores and structure between the frozen yogurt with sweeteners (F2, F3 and F3) and control frozen yogurt (F1).

Influence of Hesperidin on the Physico-Chemical, Microbiological and Sensory Characteristics of Frozen Yogurt

“…Even though statistical ( p ˂ 0.05) differences were found in both cases, the reductions were less than half of one log CFU/g, which can be considered practically no difference between treatments and days. These results are similar to those found by Atallah et al [ 33 ], where they discovered that frozen yogurt with different types of sweeteners reduced the S. thermophilus counts during 60 days of storage. The freezing process might injure bacteria through mechanical damage to their cell walls, increased solutes in the extracellular medium and dehydration [ 34 ], which may explain the slight reductions seen in this study.…”

Effect of probiotic incorporation on physicochemical attributes of yogurt during storage and influence on cholesterol assimilation

“…The storage has a nonsignificant effect on the protein of the yogurt, according to the analysis of variance. The trend of the results is that according to the research of (Atallah et al, 2022), stated that there was no difference in the protein content of yogurt during storage.…”

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

“…Probiotic cultures can be added to frozen desserts based on their chemical composition (lipids, proteins, vitamins and carbohydrates) [38]. The results of several studies [17,19,27,39] indicate an increase in the level of free amino acids, hydroxy fatty acids and antioxidant activity as a result of lactic acid fermentation process in plant-origin material.…”