Study the possibility of symbiotic ice cream production using sugar beet fiber and bifidobacterium bifidum BB-12

Abstract

Sugar Beet waste is obtained from sugar industry and usually is used for animal feeding. However it is a rich source of dietary fibers that, in addition to its abundance, is cheap. In this study, the effect of adding fiber obtained from beet waste at levels of 0, 0.7, 1.5 and 2% on the rheological, physicochemical features and the viability of Bifidobacterium bifidum BB-12 in ice cream during 60 days at -18 °C was investigated. All the mixes showed pseudo plastic flow behavior and the apparent viscosity decreased with increasing shear rate. Increasing the amount of sugar beet fiber led to increasing consistency coefficient and apparent viscosity values while decreasing flow behavior index of ice cream mixes. Ice cream melting resistance improved by increasing the amount of sugar beet fiber .Increasing fiber content in ice cream had no significant effect on the viability of Bifidobacterium bifidum BB-12 cells obtained from the freezing process, but at the end of the storage period, the number of live organisms in samples containing higher amount of sugar beet fiber was more. Sensory evaluation of the samples also revealed that the application of sugar beet fiber up to 0.7% in ice cream is acceptable.

Keywords

• ice cream
• prebiotic
• probiotic
• sugar beet fiber