Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk

This research aimed to examine the probiotic viability of bacteria, rheological and sensorial properties in synbiotic ice creams produced from goat’s milk combined with culture prebiotics. Tagatose, Litesse ultra polydextrose (as prebiotics) were used cream production mixtures these inoculated Bifidobacterium bifidum, Lactobacillus paracasei longum culture. Frozen raspberry fruits, commercial blackberry fruit purees as taste flavor enhancers cream. Four different types including control sample. Probiotic bacteria viability, apparent viscosity, hardness sensory examined during 120-day- storage. It was determined that frozen addition using prebiotics significantly affected spp. color, appearance, flavor, overall scores (P < 0.05). Synbiotic samples maintained their storage generally well appreciated terms properties.