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Revista chilena de nutrición

versión On-line ISSN 0717-7518

Resumen

CORRALES, Alejandro; HENDERSON, Marjorie  y  MORALES, Ileana. SURVIVAL OF PROBIOTIC MICROORGANISMS LACTOBACILLUS ACIDOPHILUS AND BIFIDOBACTERIUM LACTIS IN WHIPPED ICE CREAM. Rev. chil. nutr. [online]. 2007, vol.34, n.2, pp. 157-163. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182007000200008.

Behavior of Bifidobacterium lactis BB-12 and Lactobacillus acidophilus LA-5 (Chr-Hansen) was studied during manufacture and storage of whipped ice cream. The effects of adding these bacteria on the product's flavor and cost were also evaluated. From each microorganism, 2-6 x 107 CFU/g were inoculated immediately before the mixing and freezing process. Mixture was then whipped to obtain 80-90% overrun, and then hardened at -30 to -25 °C. The product was stored for 85 days. Plate count of both probiotics was evaluated during manufacture and storage of the product. A significant population decrease (p<0,05) was found for Lactobacillus acidophilus LA-5 during the mixing and freezing process, and for both microorganisms after the complete process. Functional shelf life (plate counts higher than 106 CFU/g) was found to be 90 days. The addition of probiotic microorganisms did not significantly change the flavour of the product (p>0,05), but a 28% increase in variable costs was calculated. According to these results, the addition of Bifidobacterium lactis BB-12 and Lactobacillus acidophilus LA-5 to whipped ice cream provides an efficient way for the incorporation of probiotic microorganisms in the Costa Rican diet

Palabras llave : Probiotics; whipped ice cream; shelf life; survival.

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