A study was performed to apply a probiotic strain into fermented ice cream mix with suitable fruit bases to develop a value-added product with a substantial level of viable organisms for a sufficient shelf life. Pure direct vat strain culture of Lactobacillus acidophilus (LA 5) in freeze-dried form was inoculated into a mixture of ice cream, frozen, and the number of viable organisms during fro...

carotenoids are the main pigments of tomato, of which 93% is lycopene. lycopene has desirable physiological effects in human sush as cancer prevention. recent years, because of harmful side effects of synthetic colouring agents used in food products, employing of natural food colouring agents has become very important. in this research firstly, solvent extraction method was used for tomato caro...

The development of a low glycemic index (GI) coconut milk ice cream by replacing 12% sucrose with different low GI sweeteners (xylitol, erythritol, inulin and fructose) was investigated. Three mixtures of sweeteners (6.2% xylitol + 7% inulin, 4% erythritol + 7% inulin + 2.15% fructose, 8.5% inulin + 5% fructose) were reformulated to obtain the similar characteristics as using 12% sucrose, inclu...

The market sales of premium ice cream have paralleled the growth in consumer desire for rich flavor and taste. Storage temperature is a major consideration in preserving the quality attributes of premium ice cream products for both the manufacturer and retailers during prolonged storage. We investigated the effect of storage temperature (-18℃, -30℃, -50℃, and -70℃) and storage times, up to 52 w...

The objective of this study was to investigate the antimicrobial activity of ethanol extract of propolis against enterotoxigenic strain of MRSA which inoculated into lab prepared ice cream. EEP was added to ice cream in 3 concentrations (150, 300 and 600 mg/L). The prepared ice cream was divided into 2 groups, one stored at freezer temp. at (-5°C), while the other was kept in deep freezer temp....

Autochthonous strains belonging to Lacticaseibacillus paracasei and casei were screened based on pro-technological (kinetics of growth acidification, exopolysaccharides biosynthesis), functional (cell viability during processing storage, in vitro protein digestibility, gastrointestinal batch digestion), sensory properties ferment milk intended be included the ice-cream formulation. The main dis...

Ice cream has been a long time favorite for many people, so why not make ice cream better for digestion! Adding Activia yogurt which contains the probiotic Bifidus regularis can help regulate gastrointestinal function. Bifidus regularis aids in intestinal microflora re-establishment which is what helps improve digestive health. In a study done by Bouvier et al (2001), they linked Bifidus Regula...

Bir Pletok is one of traditional heritage Betawi Culinary. Till day, Pletok’s popularity decreasing especially in young generation. This research aimed to get a new option product so that the acceptability and as culinary can be preserved. Ice cream was made using mixing freezing method. The composition for formulation 3:1 milk: Pletok. Sensory characteristic measured with 7 levels hedonic meth...

Ice cream is one of the most popular food items consumed during summer season in Bangladesh by all ages but mostly school-going students. Due to ingredients and handling process ice cream, it acts as a good shelter for pathogenic nonpathogenic microorganisms. Therefore, we aimed investigate microbial count, prevalence, isolate characterize multidrug-resistant bacteria samples collected from nea...