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Survival of Lactobacillus acidophilus TISTR1338 and Lactobacillus casei TISTR390 in probiotic Gac ice cream
Songtummin, S1, Leenanon, B2.
Ice cream is a kind of dairy products consumed all over the world and most popular among
children and adults. However, ice cream available commercially is generally poor in natural
antioxidants and vitamins. Thus, it is of interest to improve the nutritional values of ice cream
using spiny bitter cucumber (Gac) which is a good source of lycopene and β-carotene along
with probiotic bacteria. First, the survival of two different strains of probiotic bacteria including
L. acidophilus TISTR1338 and L. casei TISTR390 in Gac ice cream was determined during
the freezing and hardening steps and it was found that there was no significant difference
in % survival of both probiotic bacteria (P>0.05) as L. acidophilus TISTR1338 and L. casei
TISTR390 had % survival of 95.77 and 94.90 respectively. Then, survival promoting substances
for probiotic bacteria in Gac ice cream including cryoprotectant as UnipectineTM RS 150 at
0.5%, 1.5%, and 2.5% and cells encapsulation with sodium alginate at 1%, 2%, and 3% on
% survival of probiotic bacteria i.e. L. casei TISTR390 were investigated. It was found that
cryoprotectant as UnipectineTM RS 150 at 0.5%, 1.5%, and 2.5% contributed % survival of
100.42, 99.94, and 100.37 respectively which were not significantly different from control
(0%) with % survival of 99.95 (P>0.05). For cells encapsulation with sodium alginate at 1%,
2%, and 3%, it was found that the probiotic survival was 99.25, 99.06, and 99.11% respectively
which were not significantly different from control (0%) with the % survival of 99.54 (P>0.05).
Also, all five formulas of probiotic Gac ice cream were sensory evaluated for liking scores
using nine points hedonic scales (1-9) with 50 untrained panelists and it was found that the
attributes of appearance, color, odor, taste, texture, and overall liking had the significantly
different scores (P≤0.05). Moreover, the probiotic Gac ice cream with cryoprotectant had
overall liking score of 6.08 which was higher than the other formulas but was not significantly
different from Gac ice cream (P>0.05). Furthermore, the survival of probiotic bacteria in Gac
ice cream during storage at -20°C for 8 weeks was determined and it was found that when
storage time increased, the numbers of probiotic bacteria and pH tended downwards while %
acidity tended upwards. Finally, by the end of 8th week, the probiotic survival numbers in Gac
ice cream were significantly different (P≤0.05) as probiotic Gac ice cream with cryoprotectant
had the highest survival of probiotic L. casei TISTR 390 with the number of 8.40 log cfu/g.
Affiliation:
- Khon Kaen University, Thailand
- Khon Kaen University, Thailand
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Indexation |
Indexed by |
MyJurnal (2018) |
H-Index
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8 |
Immediacy Index
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0.000 |
Rank |
28/30,Q4(Sciences ) 28/30,Q4(Sciences ) 14/17,Q4(Medical & Health Sciences )
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Indexed by |
Scopus (SCImago Journal Rankings 2016) |
Impact Factor
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- |
Rank |
Q3 (Food Science) |
Additional Information |
0.335 (SJR) |
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