Influences of Sugar Substitution with Date Syrup (Dips) on the Functional Properties of Probiotic Ice Cream | ||||
| Alexandria Science Exchange Journal | ||||
| Article 17, Volume 36, OCTOBER- DECEMBER - Serial Number 4, December 2015, Page 599-615 PDF (1.76 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/asejaiqjsae.2015.154502 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Al-Otaibi, M. M.* 1; Saleh, F. A.* 1; Al-Obaid, R* 2 | ||||
| 1Department of Food and Nutrition Sciences - College of Agricultural and Food Sciences - King Faisal University | ||||
| 2Dates Packing Factory - Ministry of Agriculture | ||||
| Abstract | ||||
| Effectiveness of substituting sugar (sucrose) with date syrup (Dips) at substitution level ranged Zero , 25, 50, 75 and 100 % toward viability and physical properties of probiotic ice cream containing Lactobacillus acidophilus La-5 and Bifidobacterium lactis Bb-12 were studied during 12 weeks of -18 °C storage period. Viability of L. acidophilus were gradually decreased in all probiotic ice cream treatments during freezing process by the rate of 2.44 log cycle in control sample (34.4% decreasing) and 0.15 log cycle in the sample containing 75% Dips (2.1% decreasing).On the other hand, B. lactis substituted treatments previously referred were affected negatively by the freezing process, by the rate of 0.89, 0.3, 0.55, 0.24 and 0.70 log cycle after freezing process with the decreasing percentage 12.29, 4.64, 7.67, 3.38 and 9.56% compared with control, respectively. The pH values were varied among the substituted treatments after freezing process and during storage period. Overrun property was associated decreasing with the increase of Dips substituted percentage in either of ice cream containing L. acidophilus or B. lactis. Substitution of sugar with Dips caused increasing in specific gravity as well as weight per gallon in both of probiotics ice cream. The melting down of both probiotics ice cream were decreased with the increasing of substitution ratio.The statistical analysis results of sensory evaluation revealed no significant differences between the control sample and the treatment which substituted with 25% in either of probiotics ice cream. Significant affects in flavors were noticed with sugar substitution ratio (50 and 75%), while the treatment fully substituted with date syrup showed no significant difference comparing with control. The present study suggests the possibility to use date syrup (Dips) as a sugar substitute for probiotics ice cream, where retained with an appropriate viable count of probiotics bacteria directly either after processing or during storage, according to the ratio of substitution. | ||||
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