Abstract
Using ice cream as probiotic’s food carrier can affect gut health and prevention of diseases especially children who are the special consumers of this product. The purpose of this study was to evaluate the effect of sugar and fat on survival of Lactobacillus casei, physical, chemical and sensory properties of probiotic ice cream. Nine ice cream formulations with different amounts of fat (5, 7.5 and 10 %) and sugar (14, 16 and 18 %) were produced. Lactobacillus casei (108 CFU/mL) was inoculated to the samples before freezing. The results showed that by increasing the amount of sugar and fat, the viability of Lactobacillus casei and over run in ice cream samples significantly decreased (p < 0.05) but dry matter, acidity and melting resistance significantly increased (p < 0.05). During storage, the number of probiotic bacteria significantly decreased (p < 0.05) but acidity significantly increased (p < 0.05).The sample containing 16% sugar and 5% fat had the highest probiotic bacteria population. The sample containing 16% sugar and 7.5% fat had the highest overall acceptance and according to this point that probiotic bacteria population in this sample was higher than the recommended by the International Dairy Federation (106 CFU/mL) , as a result this sample was introduced as the best treatment.
