Production of synbiotic ice-creams with Lactobacillus brevis PML1 and inulin: functional characteristics, probiotic viability, and sensory properties

In this study, the physicochemical, textural, rheological, bioactive, and sensory properties, and probiotic viability of synbiotic ice creams (containing inulin and Lactobacillus brevis PML1) were evaluated during frozen storage. The inulin-rich samples had higher carbohydrate and total solid contents and lower moisture content compared to other synbiotic samples; however, the pH value and acidity of the ice creams were not remarkably changed upon inulin addition. Although the addition of inulin led to a marked increase in the overrun, viscosity, and hardness of the formulations, the melting rate and fat destabilization were decreased in the inulin-enriched samples. The luminosity and chroma of the ice creams containing inulin were also more intense in comparison with other synbiotic ice creams. The antioxidant activity of the ice creams was improved when inulin was added as a prebiotic sugar in the formulations. Moreover, the synbiotic ice creams had higher thermodynamic stability, probiotic viability, and sensory properties than the inulin-free counterparts. The synbiotic ice creams (inulin + L. brevis PML1) could be therefore introduced as a novel functional product in the food industry.

Automated summary

The study found that synbiotic ice creams containing inulin exhibited advantages in texture, rheology, and antioxidant activity, while maintaining higher probiotic viability and a more intense appearance.