The Effects of Blueberry ( L.) and Jujube Fruit () on Physicochemical, Functional, and Sensorial Properties, and Probiotic (DSM 20079) Viability of Probiotic Ice Cream

Overview

Journal Food Sci Nutr

Specialty Biotechnology

Date 2024 Apr 17

PMID 38628191

Authors

Gulsum Senturk

Nihat Akin

Cigdem Konak Goktepe

Begum Denktas

Affiliations

Soon will be listed here.

Abstract

The effects of blueberry (BB) and jujube fruit (JF) on the quality parameters, functional, probiotic ( DSM 20079) viability, and sensorial properties of probiotic ice cream were investigated. No statistical differences were discovered regarding titratable acidity and DSM 20079 counts between all samples. However, the ice creams preserved the survivability of probiotic bacteria during the storage period. The probiotic ice creams had counts of viable DSM 20079 ranging from 8.42 to 8.80 log CFU/g which met the minimum required to achieve probiotic effects after 60 days of storage. Probiotic ice cream with BB or JF had significantly lower * values than the control, and the BB addition caused the greatest decrease. The addition of both fruits clearly enhanced the total phenolic content and antioxidative activity in ice cream. The incorporation of BB or JF into the ice creams did not statistically affect the overrun value, while the addition of both fruits dramatically affected the first dripping time and increased hardness. Overall, sensory attributes were not significantly altered by the fortification of either fruit relative to the control, so these fruits can be added at higher concentrations to ice cream formulations for further studies.

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