The Physicochemical and Sensory Properties, and the Impact on Probiotic Viability During Storage of Probiotic Ice Cream Containing Cocoa, Walnut, Persimmon, and Cinnamon

Abstract

In this study, the effect of probiotics in flavored ice creams was investigated and ice creams containing different concentrations of cocoa, walnut, date and cinnamon were prepared. Two different probiotics (Lactobacillus acidophilusand Bifidobacterium animalis subps. lactis BB-12) were added to each sample and stored at -18°C for 60 days. The effects of storage on pH, titratable acidity, dry matter, fat and ash, sensory properties and probiotic viability were inves-tigated. Increasing ingredient concentrations and storage time did not affect the dry matter, fat and ash values of the ice creams (p>0.05). Especially in ice creams containing 20% walnut and 0.4% cinnamon, pH increased significantly (p<0.05), and titratable acidity decreased (p<0.05). Probiotic counts were per-formed on days 1, 15, 30, 45 and 60. Although probiotic bacteria decreased during storage, by day 45 of storage all ice cream samples were above the mini-mum probiotic concentration required to produce a probiotic effect.