添加锌和干酪乳杆菌的冰淇淋特性

Properties of ice-cream fortified with zinc and Lactobacillus casei.

作者信息

Gheisari Hamid R, Ahadi Leila, Khezli Sanaz, Dehnavi Tayebeh

机构信息

Department of Food Hygiene, School of Veterinary Medicine, Shiraz University, Iran.

Department of Food Science, Azad University Yasuj, Iran.

出版信息

Acta Sci Pol Technol Aliment. 2016 Oct-Dec;15(4):367-377. doi: 10.17306/J.AFS.2016.4.35.

DOI:10.17306/J.AFS.2016.4.35

PMID:28071014

Abstract

BACKGROUND

In this study, the possible effects of zinc on physicochemical properties of ice cream and the survival of Lactobacillus casei during a 90 days storage at -18°C was investigated.

METHODS

Samples were divided into four experimental groups as follows: control, zinc fortified ice cream, probiotic ice cream, zinc fortified and probiotic ice cream. The physicochemical, texture, organoleptic properties and the survival of probiotics, were investigated.

RESULTS

Results showed that the addition of zinc did not affect the textural properties of ice creams. Viscosity and pH were independently decreased in all groups in the presence of zinc. A significant increase in the lipid oxidation rate especially in the zinc fortified group was also observed. The probiotic counts were maintained above the least advised quantities (106 cfu/g) which were subsequently reduced following the three months of storage. In the zinc fortified samples, the counts were higher compared to the other groups with no zinc addition. The addition of probiotics and zinc had no significant effect on the sensory properties of ice cream.

CONCLUSIONS

As a final conclusion, the commercial production of zinc fortified ice cream is recommended.

摘要

背景

本研究调查了锌对冰淇淋理化性质的可能影响以及干酪乳杆菌在-18°C储存90天期间的存活情况。

方法

样品分为以下四个实验组：对照组、补锌冰淇淋、益生菌冰淇淋、补锌且含益生菌的冰淇淋。对其理化性质、质地、感官特性及益生菌的存活情况进行了研究。

结果

结果表明，添加锌对冰淇淋的质地特性没有影响。在有锌存在的情况下，所有组的粘度和pH值均独立降低。还观察到脂质氧化速率显著增加，尤其是在补锌组。益生菌计数维持在最低建议量（106 cfu/g）以上，在储存三个月后随后减少。在补锌样品中，计数高于其他未添加锌的组。添加益生菌和锌对冰淇淋的感官特性没有显著影响。