What do you think about putting Probiotics in Ice Cream?
By: Lisa Costa Bir
Most of us are well aware of the benefits of consuming pre and probiotics for our general health & well-being, particularly with regards to gut and immune health, so I read with interest an Italian Study in which probiotics were being added to ice cream...Would this increase your compliance or do you think it is taking the concept of functional foods to far?
"Production of functional probiotic, prebiotic, and synbiotic ice creams" J Dairy Sci. 2010 Oct;93(10):4555-64.
By Di Criscio T, Fratianni A, Mignogna R, Cinquanta L, Coppola R, Sorrentino E, Panfili G.
In this work, 3 types of ice cream were produced: a probiotic ice cream produced by adding potentially probiotic
microorganisms such as Lactobacillus casei and Lactobacillus rhamnosus; a prebiotic ice cream produced by adding
inulin, a prebiotic substrate; and a synbiotic ice cream produced by adding probiotic microorganisms and inulin in
combination. In addition to microbial counts, pH, acidity, and physical and functional properties of the ice creams were
evaluated. The experimental ice creams preserved the probiotic bacteria and had counts of viable lactic acid bacteria
after frozen storage that met the minimum required to achieve probiotic effects. Moreover, most of the ice creams
showed good nutritional and sensory properties, with the best results obtained with Lb. casei and 2.5% inulin.
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