Enrichment of antioxidant activity of ice cream samples with addition of rowanberry (Sorbus aucuparia L.) pulp and production of functional probiotic ice cream with using L. rhamnosus

Rowanberry fruit is rich in functional compounds, therefore, this work goaled to produce functional probiotic ice cream with addition of rowanberry pulp (2.5%, 5%, 10% and 20%) and Lacticaseibacillus rhamnosus. Using rowanberry pulp and probiotic decreased pH and brightness values of the ice creams and changed between 6.65-5.37 and 96.19-73.46, respectively (P <= 0.05). Consistency values (49.54-13.94 (Pa.s)) of the ice creams decreased with addition of rowanberry pulp and probiotic while hardness values (236.80-494.50 (g)) increased. Antioxidant capacity of ice creams increased with addition of rowanberry pulp (P <= 0.05) and the highest value were determined for D10 sample as 53.08 (%). After 120 days of storage, probiotic viability was higher than 8.24 log CFU g(-1) and survival rate of L. rhamnosus was preserved under in vitro digestion with addition of rowanberry pulp. Finally, sensorial scores showed that 5% rowanberry pulp can be used in the manufacturing of functional probiotic ice cream.

Automated summary

This study aimed to produce functional probiotic ice cream with the addition of rowanberry pulp and Lacticaseibacillus rhamnosus. The results showed that the ice creams with rowanberry pulp and probiotic had decreased pH and brightness values and increased hardness values. The addition of rowanberry pulp also increased the antioxidant capacity of the ice creams. After 120 days of storage, the probiotic viability and survival rate of L. rhamnosus were preserved. Sensory evaluation revealed that 5% rowanberry pulp can be used in the manufacturing of functional probiotic ice cream.