Iranian Food Science and Technology Research Journal
with the collaboration of Iranian Food Science and Technology Association (IFSTA)

Evaluation of physicochemical, sensory properties and survival of Lactobacillus casei in synbiotic soy-based ice-cream

Document Type : Research Article

Authors

Aziz Homayouni 1
Reza Rezaeemokaram
Sharareh Norouzi 1
Alireza Dehnad 2
Ali Barkhordari 1

1 Tabriz University of Medical Sciences

2 Tabriz Agricultural Jihad

https://doi.org/10.22067/ifstrj.v11i1.43952
Abstract
Nowadays, people tend to consume functional foods for the treatment and prevention of diseases. Production growth of functional foods obliged scientists to research about production, distribution and preservation conditions of these products. Use of probiotic microorganisms in soy-based products may have advantages of both probiotics and soy on the human health. The probiotic soy-based ice-cream containing Lactobacillus paracasei was manufactured. Physicochemical and sensory properties of probiotic soy-based ice-cream and soy-based ice-cream without probiotic bacteria as a control sample were measured. MRS-Agar was used for enumeration of probiotic bacteria. There were significant differences in the density of probiotic soy-based ice-cream in comparison with control sample (P

Keywords

Soy-based ice-cream
Lactobacillus paracasei
Survival
Physicochemical
Sensory
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Iranian Food Science and Technology Research Journal
Volume 11, Issue 1 - Serial Number 31
March and April 2015
Pages 56-62

  • Receive Date 23 September 2013
  • Accept Date 22 January 2014
  • First Publish Date 21 March 2015

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