COMPARISON OF THREE TREATMENTS (TWO FERMENTEDrnTREATMENTS AND ONE NONFERMENTED TREATMENT)rnIN PRODUCTION OF SYNBIOTIC ICE CREAM

摘要

Synbiotic ice cream was produced by adding probiotic bacteria (Lactobacillus acidophilusrnand Bifidobacterium lactis) and inulin as prebiotic compound. Threernsamples of synbiotic ice cream were produced: the first and second samples werernprepared by addition of probiotic culture accompanied with and without fermentationrnof ice cream mixture, respectively. The third was prepared by adding fermentedrnmilk to ice cream formulation. The sample produced by fermented milkrnhad the highest over run. The lowest acidity was related to nonfermented sample.rnAdding fermented milk can increased probiotic bacterial number in synbiotic icerncream so that in this treatment, probiotic bacterial count after one day of preparationrnwas equaled to 6/94 log cfu/mL which reached to 6/851 log cfu/mL after 16rnweeks of storage. Moreover, adding fermented milk improved sensory propertiesrnof synbiotic ice cream.