Manufacturing plant-based non-dairy and probiotic frozen desserts and their impact on physicochemical, sensory and functional aspects.

ABSTRACT: The present study aimed to produce frozen dessert containing plant-based milk (almond, hazelnut, and lupine) and the probiotic Lb. acidophilus bacteria and to evaluate the chemical, microbiological and sensory properties during the 90 day-storage. Frozen dessert antioxidant capacity at day 0 and 90 of evaluation and changes in the phenolic compounds based on variations between different species were significant (p < 0.05). The differences in Lb. acidophilus counts between storage days were significant and values ranged from 4.15-8.99 log CFU/mL on the first day of storage to 3.61-7.06 at the end of the storage. Regarding the results of general acceptability in sensory evaluation, the highest color, taste and aroma scores was determined on day 0 in the hazelnut-lupine m

SUBMITTER: Akalın H 

PROVIDER: S-EPMC11401809 | biostudies-literature | 2024 Oct

REPOSITORIES: biostudies-literature