Document Type : Research Article
Authors
1 Tabriz University of Medical Sciences
2 Tabriz Agricultural Jihad
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
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