Effects of culture, pH and fat concentration on melting rate and sensory characteristics of probiotic fermented yellow mombin (Spondias mombin L) ice creams

摘要

Yellow mombin (Spondias mombin) is a tropical fruit with a sweet-sour flavour. 12 fermented yellow mombin ice creams were produced with different starter cultures (Lactobacillus acidophilus 74-2, L. acidophilus LAC 4 and yoghurt starter culture), final pH (4.5 and 5) and concn. of added cream (5 and 10%). Probiotic culture stability, melting properties and sensory acceptance were evaluated in the ice cream samples. The mixes were frozen and stored for 105 days at -18 degrees C. Melting rates were lower for samples with a pH of 4.5. Both probiotic cultures resisted the freezing process and, although a tendency for the counts to decrease during storage was detected, they were still higher than 106 cfu/g after 105 days, even in products with a pH of 4.5. A pH 4.5, 5% cream and L. acidophilus LAC 4 ice cream received significantly higher sensory scores compared with pH 5, 10% cream and L. acidophilus 74-2 ice cream. Results suggest that fermented yellow mombin ice cream is a suitable food for the delivery of L. acidophilus strains, with excellent viability and acceptable sensory properties.