Kowalczyk Magdalena, Znamirowska Agata, Buniowska Magdalena
Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 2D, 35601 Rzeszów, Poland.
Foods. 2021 Mar 22;10(3):678. doi: 10.3390/foods10030678.
The aim of the study was to assess the effect of the addition of inulin and the replacement of part of the inulin with apple fiber on the physicochemical and organoleptic properties of ice cream. Moreover, the survival of ssp. Bb-12 and was studied in sheep milk ice cream. There was no effect of the apple fiber and the type of bacteria on the number of bacteria in the probiotics after fermentation. As a result of freezing, in the mixture containing ssp. Bb-12, there was a significant reduction in the bacteria from 0.39 log cfu g to 0.46 log cfu g. In all of the ice cream on the 21st day of storage, it exceeded 10 log cfu g, which means that the ice cream retained the status of a probiotic product. The ice cream showed a lower yellow color compared to the Bb-12 ice cream. The overrun of the sheep's milk ice cream was within the range of 78.50% to 80.41%. The appearance of the sheep's milk ice cream is influenced significantly by the addition of fiber and the type of bacteria and the interaction between the type of bacteria and the addition of fiber, and storage time and fiber.
本研究的目的是评估添加菊粉以及用苹果纤维部分替代菊粉对冰淇淋理化性质和感官特性的影响。此外，还研究了嗜热链球菌Bb - 12和双歧杆菌在羊乳冰淇淋中的存活情况。苹果纤维和细菌种类对发酵后益生菌中的细菌数量没有影响。由于冷冻，在含有嗜热链球菌Bb - 12的混合物中，细菌数量从0.39 log cfu/g显著减少到0.46 log cfu/g。在储存第21天时，所有冰淇淋中的细菌数量均超过10 log cfu/g，这意味着冰淇淋保持了益生菌产品的状态。与嗜热链球菌Bb - 12冰淇淋相比，双歧杆菌冰淇淋呈现出较浅的黄色。羊乳冰淇淋的膨胀率在78.50%至80.41%之间。纤维的添加、细菌种类以及细菌种类与纤维添加之间的相互作用、储存时间和纤维对羊乳冰淇淋的外观有显著影响。
