Probiotic Ice Cream

Dr. Aziz Homayouni-Rad, Professor in Food Science and Technology, Tabriz University of Medical Sciences, Tabriz, Iran. Dr. Homayouni-Rad is a food technologist carrying out research on functional probiotic foods. He has established several studies from molecular identification of probiotic microorganisms to selection, industrial production, delivery vehicles, and clinical study of mentioned beneficial bacteria on human health. He also has expertise on probiotic microencapsulation techniques as well as formulation of probiotic foods and supplements.

• Preface xvBiography xviiPart I The Science of Probiotic Ice Cream 11 Ice Cream and Frozen Dairy Desserts: Classification and History 31.1 History of Ice Cream Making 31.2 Definition of Ice Cream 41.3 Classification of Ice Cream 51.3.1 Regular Ice Cream Types 81.3.2 Chocolate Ice Cream 101.3.3 Fruit Ice Cream 111.3.4 Nutty Ice Cream 121.3.5 Yoghurt Ice Cream 131.3.6 Puddings 151.3.7 Special Ice Creams 161.3.8 Other Types of Ice Cream 18References 222 Probiotics: Definition and Characterization 232.1 Introduction 232.2 Definition of Probiotics 252.3 Types of Probiotics 282.3.1 Lactobacillus Genus 292.3.1.1 Lactobacillus acidophilus 312.3.1.2 Lactobacillus casei 312.3.2 Genus Bifidobacterium 322.3.2.1 Bifidobacterium lactis 332.3.2.2 Bifidobacterium longum 342.3.3 Other Lactic Acid Bacteria 342.3.4 Nonlactic Acid Bacteria Probiotics 342.3.5 Probiotic Yeasts 342.4 Health-Promoting Effects of Probiotics 342.5 Necessity of Formulating Probiotic Ice Creams 352.6 Challenges in Production, Preservation, and Consumption of Probiotic Ice Cream 36References 383 Selection of Appropriate Probiotic Strains for Use in Probiotic Ice Cream 393.1 Selection of Appropriate Probiotic Strains for Use in Probiotic Ice Cream 393.2 Effect of pH on Growth and Viability of Probiotics in Culture Media 403.3 Effect of Different Sucrose Concentrations on the Growth and Viability of Bacteria in the Culture Medium 463.4 Effect of Oxygen Scavengers on the Growth Index of Probiotics in the Culture Medium 533.5 Effect of Different Processing Temperatures on the Viability Index of Probiotics in the Culture Medium 573.6 Selecting Resilient Probiotic Species for Use in Ice Cream 633.7 Review of Researches on the Production of Functional Ice Cream 633.8 Investigating the Effects of Microencapsulation on the Viability of Probiotics in Various Food Products, Including Ice Cream 64References 664 Physical Protection of Probiotics in Ice Cream Conditions 674.1 Encapsulation of Probiotic Bacteria for Use in Ice Cream 674.2 Encapsulation 694.2.1 Applications of Microencapsulation 704.2.2 Materials Used in Microencapsulation 724.2.2.1 Calcium Alginate 734.2.2.2 Resistant Starch 754.2.3 Methods of Encapsulation 774.2.3.1 Spray Drying Encapsulation 794.2.3.2 Centrifugal Nozzle Spraying Encapsulation 794.2.3.3 Emulsification-based Encapsulation 81References 845 Nutritional Value of Functional Ice Cream 855.1 Nutritional Value of Ice Cream 855.1.1 Energy Content of Ice Cream 865.1.2 Caloric Content of Ice Cream 875.1.3 Protein Content in Ice Cream 895.1.4 Fat Content in Ice Cream 905.1.5 Carbohydrate Content in Ice Cream 905.1.6 Mineral Content in Ice Cream 925.1.7 Vitamins in Ice Cream 935.1.8 Digestibility of Ice Cream 93References 94Part II The Technology of Probiotic Ice Cream 956 Probiotic Ice Cream (Definition, Formulation, and Characterization) 976.1 Definition of Probiotic Ice Cream 976.2 Design of Probiotic Ice Cream 986.3 Probiotic Ice Cream Characterization 986.4 Technology of Probiotic Ice Cream Production 996.5 Adding Free and Microencapsulated Probiotic Bacteria into the Ice Cream 101References 1047 Prebiotic Ice Cream (Definition, Formulation, and Characterization) 1057.1 Definition of Prebiotic Ice Cream 1057.2 Prebiotics 1057.2.1 Classifications of Prebiotics 1067.2.1.1 Lactulose 1067.2.1.2 Lactosaccharose 1077.2.1.3 Isomalto-oligosaccharides 1087.2.1.4 Xylo-oligo-saccharides 1087.2.1.5 Fructo-oligosaccharides 1097.2.1.6 Galacto-oligosaccharides 1097.2.1.7 Soy Oligosaccharides 1117.2.1.8 Resistant Starch 1117.2.1.9 Dietary Fiber 1127.3 Design of Prebiotic Ice Cream 1137.4 Prebiotic Ice Cream Characterization 1137.5 Technology of Prebiotic Ice Cream Production 114References 1158 Synbiotic Ice Cream (Definition, Formulation, and Characterization) 1178.1 Definition of Synbiotic Ice Cream 1178.2 Design of Synbiotic Ice Cream 1188.3 Synbiotic Ice Cream Characterization 1188.4 Technology of Synbiotic Ice Cream Production 118References 1209 Postbiotic Ice Cream (Definition, Formulation, and Characterization) 1219.1 Definition of Postbiotic Ice Cream 1219.2 Postbiotics 1229.3 Design of Postbiotic Ice Cream 1229.4 Postbiotic Ice Cream Characterization 1239.5 Technology of Postbiotic Ice Cream Production 123References 12410 Functional Ice Cream (Ingredients and Processing) 12710.1 Ice Cream Composition and Formulation 12710.1.1 Total Solid Ingredients 12710.1.2 Milk Fat 12810.1.3 Milk Solids-Non-fat (MSNF) 13010.1.4 Sweeteners 13210.1.5 Stabilizers 13310.1.6 Emulsifiers 13810.1.7 Flavors and Colors 14010.1.8 Water Content and Gases in Ice Cream 14110.1.9 Optional Ingredients and Components in Ice Cream Formulation 14110.2 Stages of Ice Cream Production 14210.2.1 Mix Calculations 14210.2.2 Preparing Ice Cream Mixture 14710.2.3 Homogenization 14810.2.4 Pasteurization 15210.2.5 Aging of Mix 15510.2.6 Aeration, Freezing, Packaging, and Hardening 156References 16911 Ice Cream as a Probiotic/Prebiotic Delivery Vehicle 17111.1 Ice Cream as a Probiotic/Prebiotic Delivery Vehicle 17111.2 Challenges Toward Adding Probiotics into Ice Cream 174References 177Part III Quality Control 17912 Physicochemical, Rheological, and Microbial Properties of Probiotic Ice Cream 18112.1 The Properties of Probiotic Ice Cream 18112.2 Physical Properties 18212.2.1 Surface Tension and Interfacial Tension 18212.2.2 Stability 18312.2.3 Density 18412.2.4 Acidity 18412.2.5 Surface Adsorption 18512.2.6 Freezing Point 18512.2.7 Ice Cream Melting Rate 18512.2.8 Aeration Capability 18712.3 Chemical Properties 18712.3.1 Gel Formation 18712.3.1.1 Gel Formation in Ice Cream 18812.4 Rheological Properties 18912.4.1 Apparent and True Viscosity 18912.4.2 Determination of Rheological Properties 19012.4.3 Factors Affecting the Viscosity of Ice Cream mix 19212.4.4 Methods for Evaluating Ice Cream Mix Viscosity 19212.4.5 Application of Mixture Viscosity in Freezer Design and Prediction of Final Product Quality 19312.5 Microbial Properties of Ice Cream 19312.6 Ice Cream Microstructure 19412.6.1 Observation of Ice Cream Microstructure 19512.6.2 Determination of Fat Structure in Ice Cream 19512.6.3 Analysis of Images Obtained from Ice Cream Microstructure 19612.7 Quality Control of Ice Cream in Practice 19812.7.1 Physicochemical Controls 19912.7.1.1 Measurement of Moisture and Dry Matter in Ice Cream 19912.7.1.2 Measurement of Ice Cream Acidity 20012.7.1.3 Measurement of Ice Cream Overrun 20012.7.1.4 Measurement of Ice Cream Fat Percentage 20112.7.1.5 Identification of the Type of Fat Used in Ice Cream 20112.7.1.6 Sucrose Percentage Measurement 20312.7.1.7 Measurement of MSNF in Ice Cream 20312.7.2 Microbiological Controls 20412.7.2.1 Preparation of Various Dilutions from Solid and Liquid Food Materials 20512.7.2.2 Enumeration of Aerobic Bacteria 20612.7.2.3 Enumeration of Coliform Bacteria 20612.7.2.4 Enumeration of E. coli 20712.7.2.5 Enumeration of Staphylococcus (Staph) 20712.7.2.6 Enumeration of Mold and Yeast 20812.7.2.7 Enumeration of Salmonella 20812.7.2.8 Quantifying Probiotic Microorganisms in Probiotic Ice Cream 209References 21013 Sensory Properties of Probiotic Ice Cream 21113.1 Sensory Evaluation of Ice Cream 21113.1.1 Sensory Evaluation of Probiotic Ice Cream 21313.1.2 Sensory Properties of Probiotic Ice Cream 21413.2 Examination of Various Aspects of Ice Cream Quality 21413.2.1 Taste 21513.2.2 Body 21713.2.3 Texture 21813.2.4 Color 21913.2.5 Appearance 21913.2.6 Melting 22013.2.7 Packaging 220References 22114 Shelf-Life Evaluation of Probiotic Ice Cream 22314.1 Ice Cream Shelf Life 22314.2 Factors Affecting Ice Cream Shelf Life 22414.2.1 Raw Materials 22514.2.1.1 Milk 22514.2.1.2 Cream 22614.2.1.3 Condensed Milk 22614.2.1.4 Starter Culture 22614.2.1.5 Fruits 22714.2.1.6 Other Raw Materials 22714.3 Shelf Life of Frozen Foods 22714.3.1 Effect of Microorganisms 22714.3.2 Movement of Ice Crystals in Food Systems 22814.3.3 Physicochemical Reactions 22814.3.4 Time-Temperature Tolerance (TTT) 22914.3.5 PPP Factors (Product Quality, Processing, and Packaging) 22914.3.6 Glass Transition State 22914.3.7 Knowledge About the Product 23014.3.8 Targeted Tests 23014.3.9 Accelerated Tests 23014.3.10 Cold Chain 23114.4 Determining Shelf Life in Practice 23314.4.1 Determining Shelf Life with Storage Tests 23314.4.2 Ice Cream Shelf Life 23414.4.2.1 Effect of Temperature Fluctuations and Ice Crystal Recrystallization on Shelf Life 23414.4.2.2 Role of Stabilizers in Shelf Life 23514.4.2.3 Role of Communication in Ice Cream Shelf Life 23614.4.2.4 Methods to Increase Ice Cream Shelf Life 236References 237Index 239