Characteristics of functional ice cream produced with probiotic Saccharomyces boulardii in combination with Lactobacillus rhamnosus GG

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dc.authoridHamza Göktaş / 0000-0001-9802-9378en_US
dc.authorscopusidHamza Göktaş / 57194016332en_US
dc.authorwosidHamza Göktaş / A-4558-2019
dc.contributor.authorGöktaş, Hamza
dc.contributor.authorDikmen, Hilal
dc.contributor.authorBekiroğlu, Hatice
dc.contributor.authorÇebi, Nur
dc.contributor.authorDertli, Enes
dc.date.accessioned2021-10-07T07:21:23Z
dc.date.available2021-10-07T07:21:23Z
dc.date.issued2022en_US
dc.departmentİstinye Üniversitesi, Meslek Yüksekokulu, Gıda Teknolojisi Bölümüen_US
dc.description.abstractIce creams have big potential to be used as probiotic food carrier. In this respect, this study aimed to produce ice creams with addition of Saccharomyces boulardii and Lactobacillus rhamnosus GG. Probiotic strains were added to the ice cream mixes before and after aging steps of ice cream production and were inoculated as single or mix cultures. Probiotic ice cream products were then characterized and the survival of the probiotic strains were determined during storage period. Both probiotic strains successfully survived during storage period and their numbers were above 6.18 log CFU/g at final date of storage. The rheological parameters of ice cream products improved with the co-inoculation of S. boulardii and L. rhamnosus both before and after aging step. Importantly the aroma profile of ice cream samples altered with probiotic inoculation and ethanol was the major volatile compound in ice cream samples produced with S. boulardii added before aging step. Inoculation of S. boulardii and L. rhamnosus as single cultures also resulted in formation of distinct aroma compounds in ice cream products. The highest overall acceptability score in sensorial evaluation of ice cream products was obtained from the ice cream products produced with inoculation of probiotics after aging step.en_US
dc.identifier.citationGoktas, H., Dikmen, H., Bekiroglu, H., Cebi, N., Dertli, E., & Sagdic, O. (2022). Characteristics of functional ice cream produced with probiotic Saccharomyces boulardii in combination with Lactobacillus rhamnosus GG. LWT, 153. https://doi.org/10.1016/j.lwt.2021.112489en_US
dc.identifier.doi10.1016/j.lwt.2021.112489en_US
dc.identifier.endpage8en_US
dc.identifier.issn0023-6438en_US
dc.identifier.scopus2-s2.0-85115922609en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2021.112489
dc.identifier.urihttps://hdl.handle.net/20.500.12713/2125
dc.identifier.volume153en_US
dc.identifier.wosWOS:000704368400003en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorGöktaş, Hamza
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofAcademic Pressen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAging Processen_US
dc.subjectVolatile Compoundsen_US
dc.subjectS. Boulardii and L. Rhamnosusen_US
dc.subjectIce Creamen_US
dc.subjectProbioticen_US
dc.titleCharacteristics of functional ice cream produced with probiotic Saccharomyces boulardii in combination with Lactobacillus rhamnosus GGen_US
dc.typeArticleen_US

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