Artisan strawberry ice cream made with supplementation of lactococci or Lactobacillus acidophilus

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dc.authorscopusid23570349100
dc.authorscopusid6603647789
dc.authorwosidÖksüz, Ömer/AAC-9793-2020
dc.contributor.authorVardar, N. Belgeç
dc.contributor.authorÖksüz, Ömer
dc.date.accessioned2022-05-11T14:43:54Z
dc.date.available2022-05-11T14:43:54Z
dc.date.issued2007
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThe main aim of this research was to determine whether strawberry, a highly acidic fruit, can mask the sour taste of ice cream made with the addition of lactic acid bacteria (LAB). The effect of different LAB on strawberry ice cream quality was assessed. Six strawberry ice creams containing single strains of commercial LAB were produced. Two lactic acid supplementing methods were used. In one of them, pasteurised ice cream mix was inoculated with a single starter of Lactobacillus acidophilus, Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris and incubated until the pH dropped to 5.6. In the second method, the milk part of the ice cream mix was fermented with Lactobacillus acidophilus, Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris separately. Sufficient live bacterial counts were obtained in both LAB supplementation methods. In addition, fermenting the mix to pH 5.6 resulted in better taste and flavour scores. The sour taste resulting from the addition of LAB can be masked by highly acidic fruit. The sensorial properties of strawberry ice cream made with LAB supplementation were preferred to the control. The addition of the LAB to the highly acidic fruity ice cream is beneficial for both sensorial and physico-chemical properties.
dc.identifier.endpage412
dc.identifier.issn1120-1770
dc.identifier.issn2239-5687
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-39649123317
dc.identifier.scopusqualityQ3
dc.identifier.startpage403
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9762
dc.identifier.volume19
dc.identifier.wosWOS:000252874500003
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorÖksüz, Ömer
dc.language.isoen
dc.publisherChiriotti Editori
dc.relation.ispartofItalian Journal of Food Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjecthighly acidic fruits
dc.subjectlactic acid bacteria
dc.subjectprobiotic bacteria
dc.subjectstrawberry ice cream
dc.subjectSurvival
dc.subjectBifidobacterium
dc.subjectMedia
dc.subjectWater
dc.titleArtisan strawberry ice cream made with supplementation of lactococci or Lactobacillus acidophilus
dc.typeArticle

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