Nutraceutical and functional food like probiotics and prebiotics are increasingly
incorporated in food industries and pharmaceutical application to promote and maintain health
conditions. The feasibility of synbiotic ice creams, manufactured to include germinated brown
rice (KDML105) flour as prebiotic sources, and Lactobacillus acidophilus LA-5 as probiotic
culture was determined. Physicochemical and sensory attributes of synbiotic ice creams, as well
as probiotic survivability over a 30-day of storage were evaluated. Four synbiotic ice cream
formulations were manufactured: Synb-1 (0% rice flour and 4.0% corn flour); Synb-2 (2.0%
rice flour and 2.0% corn flour); Synb-3 (3.0% rice flour and 1.0% corn flour) and Synb-4 (4.0%
rice flour and 0% corn flour). The physicochemical and microbiological analyses showed
suitability with standards required by legislation, and all formulations had acceptable sensory
attributes. Synb-1 and Synb-2 ice creams had higher counts of viable probiotic microorganisms
compared to the other ice cream formulations. During a 30-day storage period, the product
matrix and pH maintained the viability of the probiotic microorganisms above 106 CFU/g, thus
revealing the potential of the manufactured synbiotic ice creams.
Keywords
prebiotics, probiotics, functional food, germinated brown rice
INTERNATIONAL JOURNAL OF AGRICULTURAL TECHNOLOGY
Published by : Association of Agricultural Technology in Southeast Asia (AATSEA) Contributions welcome at : http://www.ijat-aatsea.com
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