original articleIssue 15 (4) 2016 pp. 367-377
Hamid R. Gheisari1, Leila Ahadi2, Sanaz Khezli2, Tayebeh Dehnavi4
2Department of Food Science, Azad University Yasuj, Iran
3Ramak Bita Ice Cream Company, Shiraz, Iran
Properties of ice-cream fortified with zinc and Lactobacillus casei
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.
Material and 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.
Conclusion. As a final conclusion, the commercial production of zinc fortified ice cream is recommended.
Keywords: ice cream, zinc, fortification, Lactobacillus casei
|MLA||Gheisari, Hamid R., et al. "Properties of ice-cream fortified with zinc and Lactobacillus casei." Acta Sci.Pol. Technol. Aliment. 15.4 (2016): 367-377. https://doi.org/10.17306/J.AFS.2016.4.35|
|APA||Gheisari H. R., Ahadi L., Khezli S., Dehnavi T. (2016). Properties of ice-cream fortified with zinc and Lactobacillus casei. Acta Sci.Pol. Technol. Aliment. 15 (4), 367-377 https://doi.org/10.17306/J.AFS.2016.4.35|
|ISO 690||GHEISARI, Hamid R., et al. Properties of ice-cream fortified with zinc and Lactobacillus casei. Acta Sci.Pol. Technol. Aliment., 2016, 15.4: 367-377. https://doi.org/10.17306/J.AFS.2016.4.35|