Probiotic Ice Cream Made with Tiger-nut (Cyperus esculentus) Extract

摘要

Objective: This study has been done to investigate/evaluate the effect of incorporation different ratios of tiger-nut extract, together with two probiotic bacterial strains in ice cream. Methodology: Substitution of aqueous phase by 25, 50, 75 and 100% tiger-nut extract (TNE) in the manufacture of probiotic ice cream, using two probiotic bacterial strains namely Lactobacillus acidophilus La-5 and Bifidobacterium bifidum Bb-12 was evaluated. Results: The results indicated that all treatments had no significant effect (p>0.05) on the pH, surface tension and whipping ability of ice cream mix, while the mix viscosity increased as the percentage of TNE was increased. Moreover, no significant effect (p>0.05) on the overrun, meltdown and sensory propertiesof resultant substituted ice cream were observed. Over storage period of 90 days at -20°C, the viability/survival of the two probiotic bacterial strains was higher in all ice cream treatments, made with TNE than in control. The same was true for the total bacterial counts. Conclusion: The results indicated that substitution of aqueous phase by 50% TNE was the most superior for production of ice cream with no adverse effect on the physical and sensory properties. In the same time, it also enhanced thesurvival of the incorporated probiotic bacterial strains.