survival of lactobacillus acidophilus and bacillus coagulans in probiotic and low-fat synbiotic ice-creams

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ID: 252303
2013
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Abstract
In this study, survival of Lactobacillus acidophilus and Bacillus coagulans after freezing and during 90 days of storage at -18○C in probiotic and low-fat synbiotic ice-cream was evaluated. Addition to a control group (which was ordinary ice-cream), two probiotic ice-creams were formulated using L. acidophilus and B. coagulans and two synbiotic ice-creams were prepared using the aforementioned microorganisms but replacing 5% of milk-fat with inulin. The total solids of the ice-cream mixes did not differ significantly, however there was a significant difference (p
Reference Key
hashemi2013bihdsht-isurvival Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;M Hashemi;H.R Gheisari;S.S Shekarforoush
Journal nursing inquiry
Year 2013
DOI
DOI not found
URL
http://jfh.iaut.ac.ir/article_523869_34badee2511201ac962f0d3b9dc07441.pdf
Keywords
ice-cream probiotic lactobacillus acidophilus synbioticfood processing and manufacture

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