PreprintArticleVersion 1Preserved in Portico This version is not peer-reviewed
Physicochemical and Oscillatory Properties, Microstructure, and Survival of Bifidobacterum longum subsp. longum TISTR 2195 of Yogurt Ice Cream with different Fat Contents and Prebiotics
Version 1
: Received: 25 October 2023 / Approved: 25 October 2023 / Online: 25 October 2023 (10:09:17 CEST)
How to cite:
Toommuangpak, W.; Thaiudom, S. Physicochemical and Oscillatory Properties, Microstructure, and Survival of Bifidobacterum longum subsp. longum TISTR 2195 of Yogurt Ice Cream with different Fat Contents and Prebiotics. Preprints2023, 2023101633. https://doi.org/10.20944/preprints202310.1633.v1
Toommuangpak, W.; Thaiudom, S. Physicochemical and Oscillatory Properties, Microstructure, and Survival of Bifidobacterum longum subsp. longum TISTR 2195 of Yogurt Ice Cream with different Fat Contents and Prebiotics. Preprints 2023, 2023101633. https://doi.org/10.20944/preprints202310.1633.v1
Toommuangpak, W.; Thaiudom, S. Physicochemical and Oscillatory Properties, Microstructure, and Survival of Bifidobacterum longum subsp. longum TISTR 2195 of Yogurt Ice Cream with different Fat Contents and Prebiotics. Preprints2023, 2023101633. https://doi.org/10.20944/preprints202310.1633.v1
APA Style
Toommuangpak, W., & Thaiudom, S. (2023). Physicochemical and Oscillatory Properties, Microstructure, and Survival of Bifidobacterum longum subsp. longum TISTR 2195 of Yogurt Ice Cream with different Fat Contents and Prebiotics. Preprints. https://doi.org/10.20944/preprints202310.1633.v1
Chicago/Turabian Style
Toommuangpak, W. and Siwatt Thaiudom. 2023 "Physicochemical and Oscillatory Properties, Microstructure, and Survival of Bifidobacterum longum subsp. longum TISTR 2195 of Yogurt Ice Cream with different Fat Contents and Prebiotics" Preprints. https://doi.org/10.20944/preprints202310.1633.v1
Abstract
Yogurt ice cream (YIC) containing Bifidobacterum longum subsp. longum TISTR 2195 (B. longum) with different fat contents (2 and 10% fat) and prebiotics (galacto-oligosaccharide, GOS and fructo-oligosaccharide, FOS) was investigated for its physicochemical properties, microstructure, and survival of B. longum during storage time and in a simulated gastrointestinal tract. Fat contents affected pH, fat particle size, hardness, melting rate, and solid-like characteristic of ice cream while FOS seemed to enhance the hardness and elasticity of YIC better than GOS due to less solubility and denser microstructure which exhibited more solid-like properties than YIC containing GOS. The interaction effect of fat content at 10% fat and FOS in YIC seemed to promote more sensorial acceptance than the ice cream containing 2% fat and GOS. The fat content, concentration of prebiotics, and type of prebiotics were attributed to the survival of B. longum in YIC. Moreover, the survival number of B. longum in YIC during storage for 180 days and in the simulated gastrointestinal tract was still in 106 CFU g-1, which is considered to benefit human health. Finally, probiotic YIC in this study could be used as a guide for functional ice cream manufacture future.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
