Ice Cream and Frozen Yoghurt - A Suitable Carrier for Probiotics: A Review

Nowadays there has been a significant interest in the development of innovative functional food products conferring customized benefits to the consumers viz., physical and mental well-being, dental health, gastro-intestinal functions, etc. Among the dairy products with live cultures, probiotic ice cream and fermented frozen desserts such as frozen yoghurt are the emerging functional foods. Ice creams and frozen yoghurt are food products showing potential for use as probiotic vehicles and are highly popular with the consumers. The problem to be tackled relates to the loss of viability of probiotic cells in frozen dairy desserts which can occur during product formulation, processing, freezing and storage. The development of probiotic frozen dairy desserts containing live probiotic bacteria necessitates certain technological interventions. The means used to attain higher survivability of probiotic cells in such frozen products include use of selected probiotic strains, use of prebiotics along with probiotics, encapsulation of probiotic cells, use of cryoprotectants, etc.

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The Effects of Probiotic Cultures on Quality Characteristics of Ice Cream

Microbial Cultures and Enzymes in Dairy Technology - Advances in Medical Technologies and Clinical Practice ◽

10.4018/978-1-5225-5363-2.ch016 ◽

2018 ◽

pp. 297-315

Author(s):

Nihat Akın ◽

Hale İnci Öztürk

Keyword(s):

Physicochemical Properties ◽

Ice Cream ◽

Probiotic Strain ◽

Quality Characteristics ◽

Therapeutic Value ◽

Probiotic Strains ◽

Probiotic Product ◽

Dietary Components ◽

Processing And Storage ◽

And Storage

The manufacturing design and probiotic strain that are used in ice cream production affect sensorial, nutritional, and physicochemical properties of ice cream. Therefore, it is possible to produce better quality products or to develop existing methods by considering the effects of probiotic cultures on these properties of ice cream. The International Dairy Federation has recommended that probiotic products contain at least 107 CFU/g of viable probiotic strain before consumption, so that the therapeutic value of a probiotic product can be associated with the viability of these bacteria. The nutritional value of probiotic ice cream is related not only to the dietary components it contains, but also to the maintaining of the viability and the activity of the probiotic bacteria. This chapter provides information on the viability of probiotic strains during ice cream processing and storage. Furthermore, the effects of probiotic cultures on sensory and physicochemical properties of ice cream are also discussed.

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Probiotics and Prebiotics as Functional Foods: State of the Art

Current Nutrition & Food Science ◽

10.2174/1573401314666180416120241 ◽

2019 ◽

Vol 15 (1) ◽

pp. 20-30 ◽

Cited By ~ 4

Author(s):

Amin Mousavi Khaneghah ◽

Yadolah Fakhri

Keyword(s):

Nutritional Value ◽

Functional Foods ◽

State Of The Art ◽

Health Benefits ◽

Food Products ◽

Well Being ◽

Definition Of ◽

Mental Well Being

Foods, besides their nutritional value, are used to be as a tool in maintaining of physical and mental well-being and prevent disease. Based on the definition of Functional foods as foods, which may offer health benefits beyond basic nutrition, functional foods, are categorized as foods, not medicine. Among the last decades, the growing market for functional foods, representing both opportunities and challenges to food producers as well academic sections to cover such demand and furthermore conquer the acceptance of consumer. In this article, an overview regarding the probiotics as well as prebiotics as outstanding components of functional foods, compatibility and their use in food products have been reviewed.

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Perceived Overprotection and Its Association With Quality of Life in Dementia

GeroPsych ◽

10.1024/1662-9647/a000207 ◽

2019 ◽

Vol 32 (3) ◽

pp. 125-134

Author(s):

Mechthild Niemann-Mirmehdi ◽

Andreas Häusler ◽

Paul Gellert ◽

Johanna Nordheim

Keyword(s):

Quality Of Life ◽

Patient Autonomy ◽

Positive Association ◽

Well Being ◽

Negative Association ◽

Significant Positive Association ◽

Cross Sectional ◽

People With Dementia ◽

Mental Well Being

Abstract. To date, few studies have focused on perceived overprotection from the perspective of people with dementia (PwD). In the present examination, the association of perceived overprotection in PwD is examined as an autonomy-restricting factor and thus negative for their mental well-being. Cross-sectional data from the prospective DYADEM study of 82 patient/partner dyads (mean age = 74.26) were used to investigate the association between overprotection, perceived stress, depression, and quality of life (QoL). The analyses show that an overprotective contact style with PwD has a significant positive association with stress and depression, and has a negative association with QoL. The results emphasize the importance of avoiding an overprotective care style and supporting patient autonomy.

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