TITLE:
Some Properties of Probiotic Yoghurt Ice Cream Supplemented with Carob Extract and Whey Powder
AUTHORS:
Mutlu B. Guler-Akin, Busra Goncu, Musa Serdar Akin
KEYWORDS:
Probiotic Yoghurt Ice-Cream, Carob Extract, Whey Powder
JOURNAL NAME:
Advances in Microbiology,
Vol.6 No.14,
December
16,
2016
ABSTRACT: In this study, some properties of probiotic yoghurt ice cream supplemented with carob extract and whey powder and viability of L. acidophilus and Bifidobacterium BB-12 on ice-cream were investigated. For this purpose 6 different ice cream was produced with different ratios whey powder and carob extract. The viable probiotic bacteria counts were determined on 1st, 7th, 30th, 60th and 90th days of storage. Addition of carob extract and whey powder significantly affected all properties of ice-creams. Results showed that the most positive effect on physical, sensory and microbiological properties was observed on sample D which produced with 1% carob extract and 1% whey powder addition.