Probiotic ice cream: A literature overview of the technological and sensory aspects and health properties
Tatiana Colombo Pimentel, Louise Iara Gomes de Oliveira, Rafaela Carvalho de Souza, Marciane Magnani
Abstract
This review discusses the probiotic effect on the quality and health benefits of ice cream. Probiotic ice creams with adequate technological and sensory properties and probiotic survival (>6 log cfu/g during storage and simulated gastrointestinal conditions) may be obtained. The probiotic characteristics, milk type, process parameters and ingredients are important factors to be considered. Probiotic ice cream may maintain the gut and oral microbiota balance. Our review brings an updated discussion on ice cream’s importance as a probiotic carrier.
Topics & Concepts
ProbioticIce creamHealth benefitsFood scienceBiotechnologyBiologyMedicineTraditional medicineBacteriaGeneticsProbiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyDigestive system and related health