Evaluation of Physicochemical Traits, Sensory Properties and Survival of Lactobacillus casei in Fermented Soy-Based Ice Cream

Abstract

Consumption growth of functional foods obliged scientists to conduct research on production and preservation conditions of these products. Fermented soy ice cream containing Lactobacillus casei ssp. caseiCRL-431 was manufactured by soy milk powder, and the physicochemical, rheological and sensory properties of the product were evaluated. Survival of L.casei was monitored during 180 days of storage at -24C. Significant increase (P<0.05) was observed in acidity (0.4550.005 degrees D), overrun (42.57 +/- 8.5%) and relative density (1.1319 +/- 0.0002cP) values in fermented soy ice cream in comparison with the control sample (soy ice cream). The viscosity of the control sample after 30min (1,121cP) was higher than the viscosity of fermented soy ice cream (1,104.32cP). There was not a significant decrease in enumeration of probiotics in fermented soy ice cream. The viable cell count of L.casei was 3.1x10(6)cfu/g before freezing, which decreased to 1x10(6)cfu/g at the end of the study. The sensory properties of fermented soy ice cream were significantly improved by fermentation. Practical ApplicationsPhysicochemical properties of soy ice cream were improved by fermentation. Sensory properties of soy ice cream were improved by fermentation. Prebiotic oligosaccharides in fermented soy ice cream provide protection for the Lactobacillus casei. Fermented soy ice cream may serve as a carrier for delivering probiotics into the human gut.