Physical properties and bacterial viability of functional ice cream enriched with kefir

KANCA N., BAŞ B., ALBAYRAK DELİALİOĞLU R.

ANKARA UNIVERSITESI VETERINER FAKULTESI DERGISI, vol.70, no.3, pp.293-301, 2023 (SCI-Expanded, Scopus, TRDizin) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 70 Issue: 3
  • Publication Date: 2023
  • Doi Number: 10.33988/auvfd.1008552
  • Journal Name: ANKARA UNIVERSITESI VETERINER FAKULTESI DERGISI
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, CAB Abstracts, EMBASE, Veterinary Science Database, TR DİZİN (ULAKBİM)
  • Page Numbers: pp.293-301
  • Ankara University Affiliated: Yes

Abstract

In this study, different ratios (A-0%, B-25%, C-50%, D-75%) of kefir were used in the ice cream mix in order to obtain functional ice cream enriched with probiotic bacteria. There was no difference between the chemical and physical properties of the samples (P<0.05), except for acidity and overrun values (P>0.05). Kefir containing samples showed probiotic properties during 90-day storage when the probiotic bacterial counts were considered. In terms of texture and flavor properties, sample D had the lowest scores, while B and C had similar scores compared to sample A in sensory evaluation. As a result, B and C were identified as probiotic products with acceptable properties during 90-day storage.