Development and quality enhancement of fermented rice bran and probiotic incorporated ice cream.
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Abstract
Bifidobacterium spp., Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus (1012 CFU ml-1) was used to ferment rice bran inorder to produce probiotic incorporated ice cream. According to the testing of the ice cream produced from the fermented and non-fermented rice bran and probitic, the highest consumer preferred the color and acceptability which recorded for fermented rice bran + probiotic (FRB+P) incorporated ice cream. The results were significantly differed in dry matter % (DM ), ash %, and overrun % which observed in all rice bran incorporated ice cream. During storage, the pH of all treatments decreased while titratable acidity (TA) increased. The highest score for the taste was observed from the probiotic incorporated ice cream. A reduction of probiotic count (109–107 CFU ml-1) was observed in (FRB+P). However, the value remained above the minimum therapeutic value (106 CFU ml-1). The fermented rice bran (1%) and probiotic collectively enhanced the consumer preference and nutritional properties of ice cream without quality deterioration at -18 ˚C for 21 days.
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