Characterization of synbiotic ice cream made with probiotic yeast Saccharomyces boulardii CNCM I-745 in combination with inulin

The effects of probiotic yeast Saccharomyces boulardii CNCM I-745 in combination with prebiotic inulin on the probiotic survivability, physiochemical properties and stability of ice cream were evaluated. Addition of inulin increased the viability of S. boulardii CNCM I-745 with viable count of 6.16 log CFU/g in the synbiotic ice cream after 120 d of storage. Fermentation with the probiotic yeast and Lactobacillus-Streptococcus (LS) caused significantly (p < 0.05) decreased firmness of ice cream samples, S1-Pro (510.2g) and S2-Pro-LS (492.7g), compared with that (545.9g) of the control S0. However, addition of 1% and 2% inulin recovered the firmness of the synbiotic ice cream, S3-Syn1 (535.3g) and S4-Syn2 (548.3g), respectively. Synbiotic ice cream had improved melting property and stability as indicated by measurements of particle size, zeta potential and multiple light scattering. Among 27 volatile compounds identified in different ice cream formulations, the synbiotic ice-cream with 2% inulin contained higher concentrations (3983 mu g/L) than S1-Pro (1479 mu g/L) and S0-control (616.4 mu g/L) ice creams. The synbiotic ice cream of this study represents a potential novel functional product containing probiotic yeast and prebiotic inulin.

Automated summary

The study evaluated the effects of probiotic yeast Saccharomyces boulardii CNCM I-745 in combination with prebiotic inulin on the survivability, physiochemical properties, and stability of ice cream. Results showed that inulin increased the viability of the probiotic yeast and adding 1% and 2% inulin recovered the firmness of the synbiotic ice cream. The synbiotic ice cream also showed improved melting properties and stability compared to control ice creams.