![]() In addition, the factors that influence the probiotic survival are discussed. This review provides an overview of the technological effects of adding probiotics to non-dairy frozen desserts. Non-dairy frozen desserts are promising matrices for the incorporation of probiotic strains. ![]() Probiotics are living microorganisms, which when administered in adequate amounts, confer health benefits to the host. ![]() Furthermore, the effects of probiotic cultures on sensory and physicochemical properties of ice cream are also discussed. This chapter provides information on the viability of probiotic strains during ice cream processing and storage. The nutritional value of probiotic ice cream is related not only to the dietary components it contains, but also to the maintaining of the viability and the activity of the probiotic bacteria. The International Dairy Federation has recommended that probiotic products contain at least 10^7 CFU/g of viable probiotic strain before consumption, so that the therapeutic value of a probiotic product can be associated with the viability of these bacteria. Therefore, it is possible to produce better quality products or to develop existing methods by considering the effects of probiotic cultures on these properties of ice cream. The manufacturing design and probiotic strain that are used in ice cream production affect sensorial, nutritional, and physicochemical properties of ice cream.
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