Thursday, May 12, 2016
Megaron Athens International Conference Center
Miro Ioannou, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
Georgia Zoumpopoulou, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
Ekaterini Moschopoulou, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
Rania Anastasiou, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
Voula Alexandraki, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
Effie Tsakalidou, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
Konstantinos Papadimitriou, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
Introduction: Ice cream is an ideal matrix for delivery of probiotic organisms to the human body compared to fermented dairy products. The pH of ice cream is almost neutral, whereas that of fermented dairy products could be much lower, and low pH may affect the survival and metabolic activity of probiotic bacteria. Nevertheless, freezing and thawing may seriously damage the cells, causing death or growth inhibition and thus diminishing the potential advantages of probiotics.
Purpose: In the present study the probiotic strain Lactobacillus fermentum ACA-DC 179 was used for the production of probiotic Kaimaki type ice cream. The survival of the strain throughout production as well as the physicochemical and sensorial features of the final product were determined.
Methods: Ice cream was produced using full fat high temperature pasteurized milk. Incorporation (10% v/v) of Lactobacillus fermentum ACA-DC 179 milk cultures (107cfu/ml) was performed either before or after ice cream mix ripening, while both fermented (16 h) and not fermented mixtures were considered. Microbiological analysis was performed on day 0, 7, 14 and 28. The final product was subjected to physicochemical analysis, i.e. acidity, pH, fat and protein content, while melting rate, overrun and sensorial characteristics were also examined.
Results: After 28 days of storage, levels of Lactobacillus fermentum ACA-DC 179 remained high (106-107cfu/g), especially in the case of the fermented products. Although fermented ice cream samples showed higher acidity in comparison to the non-fermented ones, their physicochemical and sensorial properties were overall acceptable.
Significance: This is the first study on the application of the probiotic Lactobacillus fermentum ACA-DC 179 in ice cream production, with the final product being organoleptic appreciated.
