Soy ice cream as a carrier for efficient delivering of Lactobacillus casei

Abstract

Purpose Among soy products, soy ice cream with neutral pH, high total solids contents and prebiotic oligosaccharides is an appropriate vehicle for probiotics. The purpose of this paper is to survey soy ice cream as a carrier for the efficient delivering of Lactobacillus casei, or L. casei. Design/methodology/approach Probiotic soy ice cream containing L. casei was produced via the powder of soy milk. The physicochemical and organoleptic properties of the product were assessed. Also, the viability of L. casei was surveyed over a 180-day period of storage at −25 °C. Findings The density characteristic of probiotic soy ice cream demonstrated a significant rise (P < 0.05). The result of the viability analysis showed significant alterations in the number of probiotics in this product after freezing and throughout the 180-day period (P < 0.05). The most noticeable drop was seen throughout the first 60 days about 1.83 logs after that the trend of survival of this probiotic strain leveled off over the next 120 days. Also, no significant differences were found in the organoleptic properties of both ice creams. Originality/value Soy ice cream with prebiotic elements protected the growing and activity of probiotic bacteria. The results showed that L. casei is a good probiotic for soy ice cream.

The Use of the Probiotic Lactiplantibacillus plantarum 299v in the Technology of Non-Dairy Ice Cream Based on Avocado

“…The panelists who performed the organoleptic evaluation of desserts did not recognize any of the products as particularly outstanding. In the studies of Homayouni et al [14], no statistically significant differences were found in terms of the organoleptic evaluation between the Lactobacillus casei fermented plant-based ice cream (soybean) and the unfermented control product. On the other hand, in the studies by Norouzi et al [29], fermentation of soy ice cream with Lactobacillus paracasei had a positive effect on the organoleptic characteristics of desserts.…”

“…There are substances in plant raw materials that act as a carrier for microorganisms, such as fiber, vitamins, and minerals, as well as lipids [13]. The literature review shows that frozen non-dairy desserts can be an appropriate food matrix for the incorporation of lactic acid bacteria, and the probiotic effect depends on the used raw material and the individual characteristics of a strain [14]. It was found that the use PBS (Lb1), while reviving the bacteria, had a positive effect on the increase in the number of LAB.…”

“…There are milk-based ice cream and frozen dairy-free desserts made from soy or coconut vegetable proteins and traditional fruit-based sorbets [13,14]. Avocado paste was also used as a raw material, as a fat substitute in the technology of frozen desserts [15].…”

Influência das forças mecânicas na digestão in vitro de sistemas de entrega baseados em proteína de soja

“…6 In fact, many studies show the technological and functional features of soy protein, as an emulsifying and gelling agent. 6,[9][10][11] Thus, soy protein has been applied in several food products, such as milk, 12,13 cheese, [14][15][16] yogurt, [17][18][19][20][21] ice cream 22,23 and burger. 24 However, to our knowledge, there are still few works concerning the use and effectiveness of soy protein-based systems as a carrier of an active compound.…”