Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream

Akalin A. S. , Erisir D.

JOURNAL OF FOOD SCIENCE, vol.73, no.4, 2008 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 73 Issue: 4
  • Publication Date: 2008
  • Doi Number: 10.1111/j.1750-3841.2008.00728.x
  • Title of Journal : JOURNAL OF FOOD SCIENCE
  • Keywords: Bifidobacterium animalis Bb-12, inulin, Lactobacillys acidophilus La-5, low-fat ice cream, oligofructose, LACTOBACILLUS-ACIDOPHILUS, SELECTIVE ENUMERATION, DIFFERENT SUGAR, BACTERIA


The effects of supplementation of oligofructose or inulin on the rheological characteristics and survival of Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 in low-fat ice cream stored at -18 degrees C for 90 d were studied. Addition of oligofructose or inulin to ice cream mix significantly increased apparent viscosity and overrun and developed the melting properties in ice cream during storage (P< 0.05). However, the highest increase in firmness, the lowest change in melting properties, and the longest 1st dripping time were obtained in probiotic ice cream containing inulin (P<0.05). Some textural properties have also improved especially by the end of storage . Freezing process caused a significant decrease in the viability of Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 (P<0.05). Oligofructose significantly improved the viability of L. acidophilus La-5 and B. animalis Bb-12 in ice cream mix (P<0.05). Although the viable numbers for both bacteria decreased throughout the storage, the minimum level of 10(6) CFU/g was maintained for B. animalis Bb-12 in only ice cream with oligofructose during storage.