The aim of the present study was to evaluate non fermented probiotic ice cream made from vegetable (lupine and peanuts) milk, and to evaluate its probiotics, organoleptic and physicochemical characteristics. Ice cream samples were produced from blends of vegetable milk and skimmed milk powder together with the added Probiotics bacteria of Lactobacillusacidophilus and Bifidobacterium. Lactis. The changes of Bio–ice cream qualities and survival of added microbes were evaluated at 0, 1, and 30 days. The viable of L. acidophilus decreased by 1.62 and 2.05 log cycles in lupine and peanuts milk ice creams throughout 30 days storage respectively. The counts of B. lactis reduced by 1.32 and 2.22 log cycles in lupine and peanuts ice creams respectively. Regardless of ice cream color, incorporation of vegetable milk ice cream significantly (P ≤ 0.05) enhanced the taste, texture, flavor, and overall acceptability of ice cream. The highest total solids and protein were found in ice creams containing peanuts milk and lowest fat and total acceptability were found in ice creams containing lupine milk. The produce of ice cream with vegetable milks developed the growth and viability of B. lactis and L. acidophilus.
| Published in | International Journal of Nutrition and Food Sciences (Volume 5, Issue 5) |
| DOI | 10.11648/j.ijnfs.20160505.17 |
| Page(s) | 361-366 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2016. Published by Science Publishing Group |
Bio- ice cream, Lupine, Peanut Milk, Probiotic, Bacteria
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APA Style
Mohamed Omer Elsamani. (2016). Probiotics,Organoleptic and Physicochemical Properties of Vegetable Milk Based Bio-ice cream Supplemented with Skimmed Milk Powder. International Journal of Nutrition and Food Sciences, 5(5), 361-366. https://doi.org/10.11648/j.ijnfs.20160505.17
ACS Style
Mohamed Omer Elsamani. Probiotics,Organoleptic and Physicochemical Properties of Vegetable Milk Based Bio-ice cream Supplemented with Skimmed Milk Powder. Int. J. Nutr. Food Sci. 2016, 5(5), 361-366. doi: 10.11648/j.ijnfs.20160505.17
AMA Style
Mohamed Omer Elsamani. Probiotics,Organoleptic and Physicochemical Properties of Vegetable Milk Based Bio-ice cream Supplemented with Skimmed Milk Powder. Int J Nutr Food Sci. 2016;5(5):361-366. doi: 10.11648/j.ijnfs.20160505.17
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Download@article{10.11648/j.ijnfs.20160505.17,
author = {Mohamed Omer Elsamani},
title = {Probiotics,Organoleptic and Physicochemical Properties of Vegetable Milk Based Bio-ice cream Supplemented with Skimmed Milk Powder},
journal = {International Journal of Nutrition and Food Sciences},
volume = {5},
number = {5},
pages = {361-366},
doi = {10.11648/j.ijnfs.20160505.17},
url = {https://doi.org/10.11648/j.ijnfs.20160505.17},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20160505.17},
abstract = {The aim of the present study was to evaluate non fermented probiotic ice cream made from vegetable (lupine and peanuts) milk, and to evaluate its probiotics, organoleptic and physicochemical characteristics. Ice cream samples were produced from blends of vegetable milk and skimmed milk powder together with the added Probiotics bacteria of Lactobacillusacidophilus and Bifidobacterium. Lactis. The changes of Bio–ice cream qualities and survival of added microbes were evaluated at 0, 1, and 30 days. The viable of L. acidophilus decreased by 1.62 and 2.05 log cycles in lupine and peanuts milk ice creams throughout 30 days storage respectively. The counts of B. lactis reduced by 1.32 and 2.22 log cycles in lupine and peanuts ice creams respectively. Regardless of ice cream color, incorporation of vegetable milk ice cream significantly (P ≤ 0.05) enhanced the taste, texture, flavor, and overall acceptability of ice cream. The highest total solids and protein were found in ice creams containing peanuts milk and lowest fat and total acceptability were found in ice creams containing lupine milk. The produce of ice cream with vegetable milks developed the growth and viability of B. lactis and L. acidophilus.},
year = {2016}
}
TY - JOUR T1 - Probiotics,Organoleptic and Physicochemical Properties of Vegetable Milk Based Bio-ice cream Supplemented with Skimmed Milk Powder AU - Mohamed Omer Elsamani Y1 - 2016/10/17 PY - 2016 N1 - https://doi.org/10.11648/j.ijnfs.20160505.17 DO - 10.11648/j.ijnfs.20160505.17 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 361 EP - 366 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20160505.17 AB - The aim of the present study was to evaluate non fermented probiotic ice cream made from vegetable (lupine and peanuts) milk, and to evaluate its probiotics, organoleptic and physicochemical characteristics. Ice cream samples were produced from blends of vegetable milk and skimmed milk powder together with the added Probiotics bacteria of Lactobacillusacidophilus and Bifidobacterium. Lactis. The changes of Bio–ice cream qualities and survival of added microbes were evaluated at 0, 1, and 30 days. The viable of L. acidophilus decreased by 1.62 and 2.05 log cycles in lupine and peanuts milk ice creams throughout 30 days storage respectively. The counts of B. lactis reduced by 1.32 and 2.22 log cycles in lupine and peanuts ice creams respectively. Regardless of ice cream color, incorporation of vegetable milk ice cream significantly (P ≤ 0.05) enhanced the taste, texture, flavor, and overall acceptability of ice cream. The highest total solids and protein were found in ice creams containing peanuts milk and lowest fat and total acceptability were found in ice creams containing lupine milk. The produce of ice cream with vegetable milks developed the growth and viability of B. lactis and L. acidophilus. VL - 5 IS - 5 ER -
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