Probiotic properties of ice creams produced with dietary fibres from by-products of the food industry

Abstract

The objective of this study was to investigate the effects of adding dietary fibre-rich by-products to probiotic ice creams. For this purpose, fruit (grape, apricot, apple)- and grain (rice, corn, sunflower, barley)-based by-products were added to ice cream. The viability of Lactobacillus acidophilus (ATCC 4357D-5) and Bifidobacterium animalis subsp. lactis (ATCC 27536) was determined with microbial analyses at 1, 15, 30 and 60 days of storage. In conclusion, it wasshown that dietary fibre-rich by-products could be used in ice cream with improved survival of the probiotic strains without any adverse effects on the physicochemical, microbiological and sensory properties of the ice cream.