scholarly journals Probiotic Sheep Milk Ice Cream with Inulin and Apple Fiber

2021 ◽  
Author(s):  
Magdalena Kowalczyk ◽  
Agata Znamirowska ◽  
Magdalena Buniowska
Keyword(s):  
Storage Time ◽  
Lactobacillus Rhamnosus ◽  
Ice Cream ◽  
Organoleptic Properties ◽  
Yellow Colour ◽  
Bifidobacterium Animalis ◽  
Sheep Milk ◽  
The Status ◽  
And Storage ◽  
Number Of Bacteria

The aim of the study was to assess the effect of the addition of inulin and the replacement of part of inulin with apple fiber on the physicochemical and organoleptic properties. Moreover, the survival of Bifidobacterium animalis ssp. Lactis Bb-12 and Lactobacillus rhamnosus was studied in sheep milk ice cream. There was no effect of apple fiber and the type of bacteria on the number of bacteria of the probiotics after fermentation. As a result of freezing, mixture containing Bifidobacterium animalis ssp. Lactis Bb-12, there was a significant reduction in the bacterial from 0.39 log cfu g −1 to 0.46 log cfu g −1. In all ice cream on the 21st day of storage, it exceeded 10 log cfu g –1, which means that the ice cream retained the status of probiotic products. The Lactobacillus rhamnosus ice cream showed a lower yellow colour compared to the Bifidobacterium Bb-12 ice cream. The overrun of sheep's milk ice cream was within a range from 78.50% to 80.41%. The appearance of sheep's milk ice cream is influenced considerably by the addition of fiber and the type of bacteria and the interaction between the type of bacteria and the addition of fiber and storage time and fiber.

scholarly journals Probiotic Sheep Milk Ice Cream with Inulin and Apple Fiber

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 678
Author(s):  
Magdalena Kowalczyk ◽  
Agata Znamirowska ◽  
Magdalena Buniowska
Keyword(s):  
Storage Time ◽  
Lactobacillus Rhamnosus ◽  
Ice Cream ◽  
Bifidobacterium Animalis ◽  
Sheep Milk ◽  
Yellow Color ◽  
The Status ◽  
Probiotic Product ◽  
And Storage ◽  
Number Of Bacteria

The aim of the study was to assess the effect of the addition of inulin and the replacement of part of the inulin with apple fiber on the physicochemical and organoleptic properties of ice cream. Moreover, the survival of Bifidobacterium animalis ssp. Lactis Bb-12 and Lactobacillus rhamnosus was studied in sheep milk ice cream. There was no effect of the apple fiber and the type of bacteria on the number of bacteria in the probiotics after fermentation. As a result of freezing, in the mixture containing Bifidobacterium animalis ssp. Lactis Bb-12, there was a significant reduction in the bacteria from 0.39 log cfu g−1 to 0.46 log cfu g−1. In all of the ice cream on the 21st day of storage, it exceeded 10 log cfu g−1, which means that the ice cream retained the status of a probiotic product. The Lactobacillus rhamnosus ice cream showed a lower yellow color compared to the Bifidobacterium Bb-12 ice cream. The overrun of the sheep’s milk ice cream was within the range of 78.50% to 80.41%. The appearance of the sheep’s milk ice cream is influenced significantly by the addition of fiber and the type of bacteria and the interaction between the type of bacteria and the addition of fiber, and storage time and fiber.

scholarly journals The effect of ethanol extracts concentration of mengkudu fruit (Morinda citrifolia) and storage time toward Euthynnus affinis meat quality

2010 ◽  
Vol 8 (2) ◽  
pp. 58-65
Author(s):  
VENERANDA SONYA AYU ◽  
ESTU RETNANINGTYAS NUGRAHENI ◽  
TJAHJADI PURWOKO
Keyword(s):  
Meat Quality ◽  
Storage Time ◽  
Ph Value ◽  
Ethanol Extract ◽  
Morinda Citrifolia ◽  
Randomized Design ◽  
Euthynnus Affinis ◽  
Ethanol Extracts ◽  
And Storage ◽  
Number Of Bacteria

Ayu VS, Nugraheni ER, Purwoko T. 2010. The effect of ethanol extracts concentration of mengkudu fruit (Morinda citrifolia) and storage time toward Euthynnus affinis meat quality. Biofarmasi 8: 58-65. High protein content in fish and the storage in a relatively short time will encourage the growth of bacteria. Therefore, the preservation techniques are required to expand the fish store. The use of formalin as a preservative substance, especially for fish, can damage to health, so it is necessary to find out the preservative substance as an alternative to substitute formalin. Mengkudu fruit (Morinda citrifolia L.) contains compounds that have an antibacterial activity, such as alkaloids and flavonoids. The purposes of this study were to determine the effect of ethanol extract concentration of mengkudu fruit and the storage time on the number of bacteria in Euthynnus affinis meat, and the concentration which have the same activity with formalin in inhibiting the number of bacteria in E. affinis meat. This research used a completely randomized design. The tested sample was Euthynnus affinis meat that soaked in ethanol extract of mengkudu fruit with concentrations between 10-100%. Every four hours, the TPC test, the water content, pH value and temperature of samples were measured. The results of observation were analyzed by ANOVA, further the results that significantly different were followed by a DMRT test with 95% confidence level. Based on the statistical analysis, the concentration of ethanol extract of mengkudu fruit and the storage time were significantly (p<0.05) in inhibiting the number of bacteria in Euthynnus affinis meat. The concentrations of extracts 80%, 90% and 100% had almost same activity to formalin in inhibiting the number of bacteria in Euthynnus affinis meat.

scholarly journals The Use of Olkuska Sheep Milk for the Production of Symbiotic Dairy Ice Cream

Animals ◽  
2021 ◽  
Vol 12 (1) ◽  
pp. 70
Author(s):  
Magdalena Kowalczyk ◽  
Agata Znamirowska ◽  
Małgorzata Pawlos ◽  
Magdalena Buniowska
Keyword(s):  
Lactobacillus Acidophilus ◽  
Ph Value ◽  
Ice Cream ◽  
Partial Replacement ◽  
Freezing Process ◽  
Bacterial Cells ◽  
Organoleptic Properties ◽  
Sheep Milk ◽  
Lactic Acid Content ◽  
Drop Time

The aim of this study was to determine the possibility of using Olkuska sheep milk for the production of ice cream with probiotics and prebiotics. The study examined the effect of the storage and type of bacteria used for the fermentation of ice cream mixes and partial replacement of inulin with apple fiber on the physicochemical properties, viability of probiotic cultures and organoleptic properties of sheep’s milk ice cream stored at −22 °C for 21 days. The addition of apple fiber reduced the pH value of ice cream mixes before fermentation. In ice cream mixes and ice cream with apple fiber, the lactic acid content was higher by 0.1–0.2 g L−1 than in their equivalents with inulin only. These differences persisted during the storage of the ice cream. After fermentation of the ice mixes, the bacterial cell count ranged from 10.62 log cfu g−1 to 12.25 log cfu g−1. The freezing process reduced the population of probiotic bacteria cells in ice cream with inulin from 0.8 log cfu g−1 in ice cream with Lactobacillus acidophilus, 1.0 log cfu g−1 in ice cream with Lacticaseibacillus paracasei and 1.1 log cfu g−1 in ice cream with Lacticaseibacillus casei. Freezing the varieties with apple fiber also resulted in a reduction of viable bacterial cells from 0.8 log cfu g−1 in ice cream with L. paracasei and Lb. acidophilus to 1 log cfu g−1 in ice cream with L. casei, compared to the results after fermentation. The highest percentage overrun was determined in ice cream with L. paracasei and Lb. acidophilus. Ice cream with L. casei was characterized by significantly lower overrun on the 7th and 21st days of storage. Although L. paracasei ice cream had the highest overrun, it did not cause a significant reduction in the probiotic population during storage. After seven days of storage, the first drop differed significantly depending on the type of bacteria used for fermentation of the mixture and the addition of apple fiber. L. casei ice cream had a longer first drop time than L. paracasei and Lb. acidophilus ice cream. Partial replacement of inulin with apple fiber resulted in a significant darkening of the color of ice cream mixes. Depending on the type of bacteria used for fermentation, the addition of apple fiber decreased the value of the L* parameter. Ice cream mixes and ice cream with inulin and apple fiber were characterized by a high proportion of yellow. Partial replacement of inulin with apple fiber reduced the hardness of ice cream compared to inulin-only ice cream. Moreover, the panelists found that ice cream with inulin was characterized by a sweeter taste than ice cream with apple fiber. Moreover, the addition of apple fiber favorably increased the flavor and aroma perception of the mango-passion fruit. Therefore, the milk of Olkuska sheep could be successfully used for the production of symbiotic dairy ice cream.

scholarly journals 25. Effect of Maintenance Temperature and Shelf Life of Tilapia (Oreochromis niloticus) Fillet Stored in Temperature -20 C on Total Count Bacteria

2016 ◽  
Vol 8 (1) ◽  
Author(s):  
Nurdiani Muliana Sitakar ◽  
Nurliana N ◽  
Faisal Jamin ◽  
Mahdi Abrar ◽  
Zakiah Heryawati Manaf ◽  
...  
Keyword(s):  
Oreochromis Niloticus ◽  
Nile Tilapia ◽  
Storage Time ◽  
Storage Temperature ◽  
Fish Flesh ◽  
Randomized Design ◽  
Nile Tilapia Oreochromis Niloticus ◽  
And Storage ◽  
Normal Standard ◽  
Number Of Bacteria

This study aims to determine the effect of storage time on the total number of bacteria in nile tilapia (Oreochromis niloticus) flesh stored at a temperature of 20 C and at different retention time. This study used split plot completely randomized design (CRD) with 2 treatment maintenance temperature of 29 C and 35 C. Experimental animals used were 30 nile tilapia fish grouped into five storage group namely 0 (P0), 7 (P1), 14 (P2), 21 (P3), and 28 (P4) days. The results showed that total number of bacteria found in fish flesh was higher than normal standard based on ISO 7388:2009 which was 5x105 cfu/g. The average of total numbers of bacteria in flesh of nile tilapia fish reared in 29 C on P0, PI, PII, PIII, and PIV were 6.55±0.19, 6.99±0.07, 6.96±0.08, 6.96±0.28, and 7.18±0.15, respectively. While the average of total numbers of bacteria in flesh of nile tilapia fish maintained in temperature of 35 C were 6.68 ± 0.10, 7.00±0.05, 7.19±0.12, 7.24±0.12, and 7.35±0.09, respectively. Total number of bacteria in nile tilapia flesh was affect significantly (P0.05) by temperature and storage temperature maintenance. In conclusion, storage time and different tempera ure maintenance of nile tilapia can increase total amount of bacteria on fish flesh.

scholarly journals The influence of homogenization and storage time on the viability of Lactobacillus casei and Bifidobacterium bifidumin ice cream

2017 ◽  
Vol 20 (K1) ◽  
pp. 67-72
Author(s):  
Lieu My Đong ◽  
Dang Thi Kim Thuy ◽  
Nguyen Thuy Huong
Keyword(s):  
Lactobacillus Casei ◽  
Storage Time ◽  
Frozen Storage ◽  
Ice Cream ◽  
Gastric Fluid ◽  
Bifidobacterium Bifidum ◽  
Simulated Gastric Fluid ◽  
Simulated Intestinal Fluid ◽  
The Difference ◽  
And Storage

Bifidobacterium bifidum or Lactobacillus casei were added independently into ice cream with or without homogenization. The viability of probiotic bacteria during storage, in simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) was investigated. The results showed that the viability of Bifidobacterium bifidum and Lactobacillus casei in ice cream samples was significantly decreased during 100 days of storage. The homogenization in ice cream processing was a significant effect on the survival of L.casei and B.bifidum during frozen storage time. In addition, frozen storage time affected the viability of these strain when incubating in SGF and SIF conditions. The longer storage time, the more sensitive probiotic in SGF and SIF condition. The result also indicated, in SGF condition, the difference between homogenization and non-homogenization samples was only statistically significant (p<0,05) after 100 days of storage.

scholarly journals Efecto de la nisina sobre la conservación del helado tipo italiano / Effects of nisin on the preservation of italian style ice cream

Ciencia Unemi ◽  
2016 ◽  
Vol 9 (20) ◽  
pp. 93
Author(s):  
Efrain Rodrigo Romero Machado ◽  
Edurado Hector Ardisana
Keyword(s):  
Lactococcus Lactis ◽  
Raw Materials ◽  
Ice Cream ◽  
Organoleptic Properties ◽  
Surface Appearance ◽  
E Coli ◽  
Microbiological Techniques ◽  
History Of ◽  
And Storage ◽  
Cell Disintegration

La nisina, antibiótico sintetizado por Lactococcus lactis, se ha empleado en la conservación de numerosos alimentos; sin embargo, no existen antecedentes de su uso en la preservación de helados. En este trabajo se investiga el efecto de la nisina en la conservación del helado tipo italiano. Se diseñaron cuatro tratamientos (control sin nisina, y nisina 10, 50 y 100 ppm). A los 0, 30, 60 y 90 días se determinó la presencia de E. coli, Salmonella, coliformes y aerobios mesófilos por técnicas microbiológicas. Se evaluaron las siguientes propiedades organolépticas: aspecto superficial, dureza, presencia de hielo, cremosidad, gomosidad, presencia de grasa, presencia de espuma, sabores extraños y dulzura. La evaluación fue realizada por un panel de 15 catadores, mediante escalas hedónicas. No se detectó Salmonella, E. coli o coliformes en las muestras, al parecer por la asepsia de las materias primas, el proceso de elaboración y el almacenamiento a bajas temperaturas. La nisina redujo el crecimiento de los aerobios mesófilos, particularmente a los 90 días. El tratamiento con nisina no provocó cambios importantes en las propiedades organolépticas, excepto en la dulzura a partir de los 60 días, probablemente debido a la incorporación al helado de productos de la desintegración celular microbiana. ABSTRACTNisin, antibiotic synthesized by Lactococcus lactis, has been widely used in food conservation; however, there is no history of its use in the preservation of ice cream. This study aimed to investigate the effect of nisin in preserving Italian style ice cream. Four treatments (control without nisin, and nisin 10, 50 and 100 ppm) were designed. The presence of E. coli, Salmonella, coliforms and mesophilic aerobics was determined by microbiological techniques at 0, 30, 60 and 90 days. The following organoleptic properties were evaluated: surface appearance, hardness, presence of ice, creamy, gumminess, presence of fat, presence of foam, strage flavors and sweetness. The evaluation was carried out by a panel of 15 tasters, using hedonic scales. No Salmonella, E. coli or coliforms were detected in the samples, apparently for the cleanliness of raw materials, the process of preparation and storage at low temperatures. Nisin reduced the growth of aerobic mesophilic bacteria, particularly at 90 days. Nisin treatment did not cause significant changes in the organoleptic properties, except for sweetness after 60 days, probably due to the incorporation into the ice cream of products from microbial cell disintegration.

scholarly journals Probiotic Fermented Milk with Collagen

Dairy ◽  
2020 ◽  
Vol 1 (2) ◽  
pp. 126-134
Author(s):  
Agata Znamirowska ◽  
Katarzyna Szajnar ◽  
Małgorzata Pawlos
Keyword(s):  
Ph Value ◽  
Protein Hydrolysate ◽  
Lactobacillus Rhamnosus ◽  
Fermented Milk ◽  
Microbiological Analysis ◽  
Refrigerated Storage ◽  
Organoleptic Properties ◽  
Bifidobacterium Animalis ◽  
Collagen Protein ◽  
C 30

The aim of this study was to assess the possibility of using collagen protein hydrolysate in the production of milk fermented by Bifidobacterium animalis ssp. lactis Bb-12 and Lactobacillusrhamnosus. Physicochemical and organoleptic properties were studied and microbiological analysis of fermented milk was performed on days 1 and 21 of storage. Milk with the addition of 3% collagen protein hydrolysate was pasteurized (85 °C/30 min), divided into two groups, cooled to 37 °C and inoculated: the first group with Bifidobacteriumanimalis ssp. lactis Bb-12, second with Lactobacillus rhamnosus. Incubation was carried out at 37 °C/10 h. After 21 days of refrigerated storage, the pH value decreased in all analyzed milk samples. Collagen protein hydrolysate was a good milk additive to increase gel hardness and reduce syneresis. Moreover, its addition did not change the taste and odour of milk fermented with the use of Bifidobacterium Bb-12 and Lactobacillus rhamnosus. Collagen protein hydrolysate favourably stimulated the survival of Bifidobacterium Bb-12 during 21 days of storage. After 21 days of cold storage in milk with collagen, the number of Lactobacillus rhamnosus cells was reduced by 0.11 log cfu g−1.

Innovations in Food Production - Status and Directions of Development

2012 ◽  
Vol 7 (2) ◽  
pp. 183-193
Author(s):  
Barbara Grzybowska
Keyword(s):  
Functional Food ◽  
Food Production ◽  
Food Industry ◽  
Statistical Data ◽  
New Products ◽  
Technological Innovations ◽  
The Status ◽  
Product Manufacturing ◽  
The Subject ◽  
And Storage

This paper characterises the directions of innovative activities undertaken by food industry enterprises concerning the manufacturing of food products. Based on the subject literature and secondary statistical data, the status of food industry innovativeness and areas of innovative activities related to implementation of technological and non-technological innovations are presented. The activities of enterprises focus on manufacturing new products in response to the ever-changing needs and expectations of consumers. In particular, the production of so-called functional food (which seeks to promote health, minimise the risk of specific diseases, improve psychophysical fitness, lose weight, etc.) is increasingly extensive. Manufacturers must also improve the technologies and techniques of product manufacturing, packaging and storage. 

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