evaluation of physicochemical, sensory properties and survival of lactobacillus casei in synbiotic soy-based ice-cream

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<0.05) but there were not significant differences in acidity, ph, fat, total solids, overrun and melting resistance of both ice-cream. number of probiotic bacteria after storage during 180 days at -24˚c was 1×107 cfu/gr. there were not significant differences in sensory properties of probiotic soy-based ice-cream comparison with control sample. this study showed that the probiotic soy-based ice-cream is suitable vehicle for delivery of probiotics into the human intestinal tract.