Synbiotic Ice Cream Containing Germinated KDML105 Rice Flour and Lactobacillus acidophilus LA-5: Physicochemical, Probiotic Viability and Sensory Evaluation
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Abstract
Nutraceutical and functional food like probiotics and prebiotics are increasingly incorporated in food industries and pharmaceutical application to promote and maintain health conditions. The feasibility of synbiotic ice creams, manufactured to include germinated brown rice (KDML105) flour as prebiotic sources, and Lactobacillus acidophilus LA-5 as probiotic culture was determined. Physicochemical and sensory attributes of synbiotic ice creams, as well as probiotic survivability over a 30-day of storage were evaluated. Four synbiotic ice cream formulations were manufactured: Synb-1 (0% rice flour and 4.0% corn flour); Synb-2 (2.0% rice flour and 2.0% corn flour); Synb-3 (3.0% rice flour and 1.0% corn flour) and Synb-4 (4.0% rice flour and 0% corn flour). The physicochemical and microbiological analyses showed suitability with standards required by legislation, and all formulations had acceptable sensory attributes. Synb-1 and Synb-2 ice creams had higher counts of viable probiotic microorganisms compared to the other ice cream formulations. During a 30-day storage period, the product matrix and pH maintained the viability of the probiotic microorganisms above 106 CFU/g, thus revealing the potential of the manufactured synbiotic ice creams.
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