학술논문
Effect of Stevia rebaudiana aqueous extract and microencapsulation on the survivability of Bifidobacterium bifidum Bb‐12 and Lactobacillus acidophilus La‐5 in functional ice cream.
Document Type
Article
Author
Source
Subject
*LACTOBACILLUS acidophilus
*BIFIDOBACTERIUM bifidum
*ICE cream, ices, etc.
*STEVIA rebaudiana
*MICROENCAPSULATION
*DAIRY products
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Language
ISSN
0950-5423
Abstract
Summary: The effect of Stevia rebaudiana aqueous extract (Stevia) and microencapsulation on the survivability of Bifidobacterium bifidum Bb‐12 and Lactobacillus acidophilus La‐5 and assessment of chemical and sensorial characteristics in the symbiotic ice cream were studied for 90 days at −20°C. Free B. bifidum Bb‐12 and L. acidophilus La‐5 survived well, despite the significant differences between day 0 and day 90 of storage (P < 0.05). However, microencapsulation maintained the survival of probiotics by about 0.07 log CFU/g during the storage period. The use of Stevia and microencapsulation compared to other treatments significantly increased the log number of viable cells of B. bifidum Bb‐12 and L. acidophilus La‐5 during the storage time (P < 0.05). Moreover, the sensory and chemical properties of ice cream did not change significantly in all groups. In conclusion, the simultaneous utilisation of Stevia and microencapsulation is recommended for the survival of probiotics in ice cream or other dairy products. [ABSTRACT FROM AUTHOR]