Some Properties of Probiotic Yoghurt Ice Cream Supplemented with Carob Extract and Whey Powder  

作　　者：Mutlu B. Guler-Akin Busra Goncu Musa Serdar Akin Mutlu B. Guler-Akin;Busra Goncu;Musa Serdar Akin(Department of Food Engineering, Agricultural Faculty, Harran University, sanllurfa, Turkey)

机构地区：[1]Department of Food Engineering, Agricultural Faculty, Harran University, sanll urfa, Turkey

出　　处：《Advances in Microbiology》2016年第14期1010-1020,共12页微生物学（英文）

摘　　要：In this study, some properties of probiotic yoghurt ice cream supplemented with carob extract and whey powder and viability of L. acidophilus and Bifidobacterium BB-12 on ice-cream were investigated. For this purpose 6 different ice cream was produced with different ratios whey powder and carob extract. The viable probiotic bacteria counts were determined on 1^st, 7^th, 30^th, 60^th and 90^th days of storage. Addition of carob extract and whey powder significantly affected all properties of ice-creams. Results showed that the most positive effect on physical, sensory and microbiological properties was observed on sample D which produced with 1% carob extract and 1% whey powder addition.In this study, some properties of probiotic yoghurt ice cream supplemented with carob extract and whey powder and viability of L. acidophilus and Bifidobacterium BB-12 on ice-cream were investigated. For this purpose 6 different ice cream was produced with different ratios whey powder and carob extract. The viable probiotic bacteria counts were determined on 1^st, 7^th, 30^th, 60^th and 90^th days of storage. Addition of carob extract and whey powder significantly affected all properties of ice-creams. Results showed that the most positive effect on physical, sensory and microbiological properties was observed on sample D which produced with 1% carob extract and 1% whey powder addition.

关 键 词：Probiotic Yoghurt Ice-Cream Carob Extract Whey Powder 

分 类 号：TG1[金属学及工艺—金属学]