In this study, some properties of probiotic yoghurt ice cream supplemented with carob extract and whey powder and viability of L. acidophilus and Bifidobacterium BB-12 on ice-cream were investigated. For this purpose ...In this study, some properties of probiotic yoghurt ice cream supplemented with carob extract and whey powder and viability of L. acidophilus and Bifidobacterium BB-12 on ice-cream were investigated. For this purpose 6 different ice cream was produced with different ratios whey powder and carob extract. The viable probiotic bacteria counts were determined on 1<sup>st</sup>, 7<sup>th</sup>, 30<sup>th</sup>, 60<sup>th</sup> and 90<sup>th</sup> days of storage. Addition of carob extract and whey powder significantly affected all properties of ice-creams. Results showed that the most positive effect on physical, sensory and microbiological properties was observed on sample D which produced with 1% carob extract and 1% whey powder addition.展开更多
Effects of different additives(sucrose and maltodextrin)on storage stability of colostral whey(CW)powders packaged in aluminium-laminated polyethylene pouches were investigated under different storage conditions(4℃an...Effects of different additives(sucrose and maltodextrin)on storage stability of colostral whey(CW)powders packaged in aluminium-laminated polyethylene pouches were investigated under different storage conditions(4℃and 40%-70%relative humidity(RH),25℃and 50%RH,and 50℃and 20%-60%RH).All the samples stored under 50℃and 20%-60%RH showed the highest levels of lipid oxidation,Maillard reaction,proteolysis,and color difference,and the lowest immunoglobulin G(IgG)retention.Moisture contents showed an increase trend with increasing RH.Addition of sucrose into CW powders increased water adsorption capacity and Maillard reaction,whereas addition of maltodextrin showed the opposite effects.Maltodextrin as drying aids was suitable for keeping quality during storage.Sucrose did not clearly play any roles in protecting denaturation of IgG during 90-day storage.The low storage temperature and RH were helpful for keeping storage stability of CW powders with different additives.展开更多
文摘In this study, some properties of probiotic yoghurt ice cream supplemented with carob extract and whey powder and viability of L. acidophilus and Bifidobacterium BB-12 on ice-cream were investigated. For this purpose 6 different ice cream was produced with different ratios whey powder and carob extract. The viable probiotic bacteria counts were determined on 1<sup>st</sup>, 7<sup>th</sup>, 30<sup>th</sup>, 60<sup>th</sup> and 90<sup>th</sup> days of storage. Addition of carob extract and whey powder significantly affected all properties of ice-creams. Results showed that the most positive effect on physical, sensory and microbiological properties was observed on sample D which produced with 1% carob extract and 1% whey powder addition.
基金Department of Science and Technology of China under National Key Technology R&D Program(2013BAD18B02)Minhang District Cooperative Projects(2012MH156)to provide the financial support.
文摘Effects of different additives(sucrose and maltodextrin)on storage stability of colostral whey(CW)powders packaged in aluminium-laminated polyethylene pouches were investigated under different storage conditions(4℃and 40%-70%relative humidity(RH),25℃and 50%RH,and 50℃and 20%-60%RH).All the samples stored under 50℃and 20%-60%RH showed the highest levels of lipid oxidation,Maillard reaction,proteolysis,and color difference,and the lowest immunoglobulin G(IgG)retention.Moisture contents showed an increase trend with increasing RH.Addition of sucrose into CW powders increased water adsorption capacity and Maillard reaction,whereas addition of maltodextrin showed the opposite effects.Maltodextrin as drying aids was suitable for keeping quality during storage.Sucrose did not clearly play any roles in protecting denaturation of IgG during 90-day storage.The low storage temperature and RH were helpful for keeping storage stability of CW powders with different additives.
