Effects of soymilk powder on physicochemical, microbial and sensory properties of fermented probiotic soy ice-cream

For exerting beneficial health effects of probiotics, they should be administered alive and in adequate amounts. Therefore, selection of suitable carrier for delivery of this beneficial bacterial cells and evaluation of physicochemical and sensorial properties of the final product is necessary. Lactobacillus casei was used for producing fermented probiotic soy ice-cream. Physicochemical and sensory properties of fermented probiotic soy ice-cream and control sample were evaluated. MRS-Agar was used for probiotic enumeration. There were significant differences (P<0.05) in acidity, pH, overrun and density of fermented probiotic soy ice-cream in comparison with control sample, but no significant differences in fat, total solids and melting resistance of both ice creams (P≥0.05). Probiotic count before freezing was 3.1×106 CFU/g that was showed no significant decrease during 3 months storage at -24˚C and there were 106 CFU/g viable probiotic cells in the final product. Texture and color of fermented probiotic soy ice-cream were more acceptable in comparison with control sample. The results demonstrated that fermented soy ice-cream is a suitable vehicle for delivery of probiotic bacteria among consumers.