دورية أكاديمية
أعرض في EDS

The use of mare's milk for yogurt ice cream and synbiotic ice cream production.

التفاصيل البيبلوغرافية
العنوان: The use of mare's milk for yogurt ice cream and synbiotic ice cream production.
المؤلفون: Szkolnicka K; Department of Toxicology, Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Szczecin, Poland., Mituniewicz-Małek A; Department of Toxicology, Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Szczecin, Poland., Dmytrów I; Department of Toxicology, Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Szczecin, Poland., Bogusławska-Wąs E; Department of Applied Microbiology and Physiology of Human Nutrition, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Szczecin, Poland.
المصدر: PloS one [PLoS One] 2024 Aug 07; Vol. 19 (8), pp. e0304692. Date of Electronic Publication: 2024 Aug 07 (Print Publication: 2024).
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: Public Library of Science Country of Publication: United States NLM ID: 101285081 Publication Model: eCollection Cited Medium: Internet ISSN: 1932-6203 (Electronic) Linking ISSN: 19326203 NLM ISO Abbreviation: PLoS One Subsets: MEDLINE
أسماء مطبوعة: Original Publication: San Francisco, CA : Public Library of Science
مواضيع طبية MeSH: Ice Cream*/analysis , Ice Cream*/microbiology , Yogurt*/analysis , Yogurt*/microbiology , Synbiotics*/analysis , Milk*/chemistry, Animals ; Horses ; Female ; Inulin ; Lacticaseibacillus rhamnosus/metabolism ; Humans ; Food Microbiology
مستخلص: During the last years, growing interest in the use of mare's milk in food production is observed. The subject of the study was to evaluate the feasibility of mare's milk for the production of yogurt ice cream and synbiotic ice cream. Four variants of mare's milk ice cream were developed: ice cream with yogurt bacteria without inulin (YO) and with 2% of inulin (YO+I), synbiotic ice cream with 2% inulin and Lacticaseibacillus rhamnosus (LCR+I) and with Lactiplantibacillus plantarum (LP+I). Ice creams were enriched with inulin in order to evaluate its influence on the viability of LAB and on the product quality. Physicochemical, textural and sensory analyses were performed. Count of viable bacteria cells was also evaluated. Obtained ice creams did not differ in terms of protein, fat and total solids content (1.85-1.91%, 7.33-7.58% and 24.66-26.96% respectively), but differed in acidity. Ice cream YO, the only one without inulin, had the highest acidity, what suggests that inulin decrease this parameter. Regardless the type of LAB starter culture and inulin addition, samples had the same range of overrun (35.20-44.03%) and melting rate (73.49-79.87%). However the variant of ice cream influenced textural properties and colour parameters. All obtained mare's milk ice creams had high overall sensory quality. It was noticed, that ice cream with inulin had higher count of LAB (>7logCFU/g), than sample without inulin (>6logCFU/g). In conclusion, mare's milk may be considered as feasible raw material for yogurt ice cream and synbiotic ice cream production.
Competing Interests: The authors have declared that no competing interests exist.
(Copyright: © 2024 Szkolnicka et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.)
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المشرفين على المادة: 9005-80-5 (Inulin)
تواريخ الأحداث: Date Created: 20240807 Date Completed: 20240807 Latest Revision: 20240809
رمز التحديث: 20240809
مُعرف محوري في PubMed: PMC11305560
DOI: 10.1371/journal.pone.0304692
PMID: 39110654
قاعدة البيانات: MEDLINE
الوصف
تدمد:1932-6203
DOI:10.1371/journal.pone.0304692