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ACTA Pharmaceutica Sciencia
2025 , Vol 63 , Num 3
The physicochemical and sensory properties, and the impact on probiotic viability during storage of probiotic ice cream containing cocoa, walnut, persimmon, and cinnamon
1 Istanbul Esenyurt University, Faculty of Health Sciences, Nutrition and Dietetics Department, 34510 Istanbul, Türkiye2 Kıbrıs Batı University, Faculty of Health Sciences, Nutrition and Dietetics Department, 99450 Famagusta, Cyprus
3 Istanbul Sabahattin Zaim University, Faculty of Health Sciences, Nutrition and Dietetics Department, 34303 Istanbul, Türkiye
DOI : 10.23893/1307-2080.APS6341 Viewed : 2299 - Downloaded : 1223 In this study, the effect of probiotics in flavored ice creams was investigated and ice creams containing different concentrations of cocoa, walnut, date and cinnamon were prepared. Two different probiotics (Lactobacillus acidophilus and Bifidobacterium animalis subps. lactis BB-12) were added to each sample and stored at -18°C for 60 days. The effects of storage on pH, titratable acidity, dry matter, fat and ash, sensory properties and probiotic viability were investigated. Increasing ingredient concentrations and storage time did not affect the dry matter, fat and ash values of the ice creams (p>0.05). Especially in ice creams containing 20% walnut and 0.4% cinnamon, pH increased significantly (p<0.05), and titratable acidity decreased (p<0.05). Probiotic counts were performed on days 1, 15, 30, 45 and 60. Although probiotic bacteria decreased during storage, by day 45 of storage all ice cream samples were above the minimum probiotic concentration required to produce a probiotic effect. Keywords : probiotic, Lactobacillus, Bifidobacterium, ice cream, prebiotic