Probiotic Ice Cream - Aziz Homayouni-Rad

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Résumé :

Comprehensive resource on probiotics as applied to ice cream and frozen desserts, covering fundamentals, development, technology, and quality control

Probiotic Ice Cream is the first book to look at probiotics as applied to ice cream and frozen desserts, covering the whole product development process, from essential fundamentals to formulation and characterization of the final product.

Written by a highly qualified specialist with significant research experience in this unique field, Probiotic Ice Cream includes information on:

• Science of probiotic ice cream, covering principles of probiotics and how to select appropriate probiotic strains for use in ice cream
• Physical protection of probiotics in ice cream conditions, as well as nutritional value of functional ice cream for humans
• Technology of probiotic ice cream, covering the definition, formulation, and characterization of prebiotic, probiotic, synbiotic and postbiotic ice creams
• Quality control, with information on the physico-chemical and rheological properties, sensory properties, and shelf-life evaluation and packaging of probiotic ice cream

Probiotic Ice Cream is an authoritative, comprehensive, and one-of-a-kind reference on the subject, ideal for dairy scientists, frozen desserts manufacturers, supermarkets, and food product developers, as well as students in related programs of study....

Biographie:

Dr. Aziz Homayouni-Rad, Professor in Food Science and Technology, Tabriz University of Medical Sciences, Tabriz, Iran. Dr. Homayouni-Rad is a food technologist carrying out research on functional probiotic foods. He has established several studies from molecular identification of probiotic microorganisms to selection, industrial production, delivery vehicles, and clinical study of mentioned beneficial bacteria on human health. He also has expertise on probiotic microencapsulation techniques as well as formulation of probiotic foods and supplements....

Sommaire:

Preface xv

Biography xvii

Part I The Science of Probiotic Ice Cream 1

1 Ice Cream and Frozen Dairy Desserts: Classification and History 3

1.1 History of Ice Cream Making 3

1.2 Definition of Ice Cream 4

1.3 Classification of Ice Cream 5

1.3.1 Regular Ice Cream Types 8

1.3.2 Chocolate Ice Cream 10

1.3.3 Fruit Ice Cream 11

1.3.4 Nutty Ice Cream 12

1.3.5 Yoghurt Ice Cream 13

1.3.6 Puddings 15

1.3.7 Special Ice Creams 16

1.3.8 Other Types of Ice Cream 18

References 22

2 Probiotics: Definition and Characterization 23

2.1 Introduction 23

2.2 Definition of Probiotics 25

2.3 Types of Probiotics 28

2.3.1 Lactobacillus Genus 29

2.3.1.1 Lactobacillus acidophilus 31

2.3.1.2 Lactobacillus casei 31

2.3.2 Genus Bifidobacterium 32

2.3.2.1 Bifidobacterium lactis 33

2.3.2.2 Bifidobacterium longum 34

2.3.3 Other Lactic Acid Bacteria 34

2.3.4 Nonlactic Acid Bacteria Probiotics 34

2.3.5 Probiotic Yeasts 34

2.4 Health-Promoting Effects of Probiotics 34

2.5 Necessity of Formulating Probiotic Ice Creams 35

2.6 Challenges in Production, Preservation, and Consumption of Probiotic Ice Cream 36

References 38

3 Selection of Appropriate Probiotic Strains for Use in Probiotic Ice Cream 39

3.1 Selection of Appropriate Probiotic Strains for Use in Probiotic Ice Cream 39

3.2 Effect of pH on Growth and Viability of Probiotics in Culture Media 40

3.3 Effect of Different Sucrose Concentrations on the Growth and Viability of Bacteria in the Culture Medium 46

3.4 Effect of Oxygen Scavengers on the Growth Index of Probiotics in the Culture Medium 53

3.5 Effect of Different Processing Temperatures on the Viability Index of Probiotics in the Culture Medium 57

3.6 Selecting Resilient Probiotic Species for Use in Ice Cream 63

3.7 Review of Researches on the Production of Functional Ice Cream 63

3.8 Investigating the Effects of Microencapsulation on the Viability of Probiotics in Various Food Products, Including Ice Cream 64

References 66

4 Physical Protection of Probiotics in Ice Cream Conditions 67

4.1 Encapsulation of Probiotic Bacteria for Use in Ice Cream 67

4.2 Encapsulation 69

4.2.1 Applications of Microencapsulation 70

4.2.2 Materials Used in Microencapsulation 72

4.2.2.1 Calcium Alginate 73

4.2.2.2 Resistant Starch 75

4.2.3 Methods of Encapsulation 77

4.2.3.1 Spray Drying Encapsulation 79

4.2.3.2 Centrifugal Nozzle Spraying Encapsulation 79

4.2.3.3 Emulsification-based Encapsulation 81

References 84

5 Nutritional Value of Functional Ice Cream 85

5.1 Nutritional Value of Ice Cream 85

5.1.1 Energy Content of Ice Cream 86

5.1.2 Caloric Content of Ice Cream 87

5.1.3 Protein Content in Ice Cream 89

5.1.4 Fat Content in Ice Cream 90

5.1.5 Carbohydrate Content in Ice Cream 90

5.1.6 Mineral Content in Ice Cream 92

5.1.7 Vitamins in Ice Cream 93

5.1.8 Digestibility of Ice Cream 93

References 94

Part II The Technology of Probiotic Ice Cream 95

6 Probiotic Ice Cream (Definition, Formulation, and Characterization) 97

6.1 Definition of Probiotic Ice Cream 97

6.2 Design of Probiotic Ice Cream 98

6.3 Probiotic Ice Cream Characterization 98

6.4 Technology of Probiotic Ice Cream Production 99

6.5 Adding Free and Microencapsulated Probiotic Bacteria into the Ice Cream 101

References 104

7 Prebiotic Ice Cream (Defini...