Author(s)

Mutlu B. Guler-Akin^*, Busra Goncu, Musa Serdar Akin

Department of Food Engineering, Agricultural Faculty, Harran University, sanllurfa, Turkey.

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 1^st, 7^th, 30^th, 60^th and 90^th 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.

Probiotic Yoghurt Ice-Cream, Carob Extract, Whey Powder

Guler-Akin, M. , Goncu, B. and Serdar Akin, M. (2016) Some Properties of Probiotic Yoghurt Ice Cream Supplemented with Carob Extract and Whey Powder. Advances in Microbiology, 6, 1010-1020. doi: 10.4236/aim.2016.614095.