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INTRODUCTION

Ice-cream represents a congealed dairy product produced by freezing


a
pasteurized mixture of milk, cream, milk solids other than fat, sugars,
emulsifier
and stabilizers. Products of dairy origin are the main ingredients of
ice-cream.
These include whole milk, skimmed milk, cream, frozen cream,
condensed milk
products and milk solid. Other ingredients include flavouring matters
and water. There are different varities of ice-cream available on the
market.[1]

Now-a-days probiotics are of great interest. The


incorporation of probiotic bacteria in ice-cream is highly
advantageous. Ice-cream as a vehicle for delivering probiotic strains
has ‘great potential’ giving a health boost without affecting the
sensory profile of ice-cream.[2]

Probiotic means “for life”. Probiotics are


defined as ‘live beneficial cultures administered in adequate amounts
which confer a beneficial health effect on the host.’ Probiotic ice-
cream exhibit nutraceutical properties. [3]

According to Stephen defelice nutraceutical


can be defined as ‘a food (or part of food) that provides medicinal or
health benefits including the prevention & treatment of disease.’ It is
a mixture of nutrition & pharmaceutical, these have medicinal effects.
Nutraceutical are represented for use a conventional food or as a sole
item of meal or diet.[4]

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Some Therapeutic Uses Of Nutraceuticals:-
• Bone & joint health

• Gut health
• Cancer risk reduction

• Immune system

• Cardiovascular health

• Maternal & infant health

• Cognitive & mental health

• Respiratory health

• Diabetes

• Skin health

• Energy & endurance

• Weight management

NUTRACEUTICAL

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safety Scientific evidence efficacy
Nutritional supplement Pharmaceutical

ENHANCEMENT OF THE FOOD QUALITY BY


PROBIOTICS
• It synthesizes the vitamins in food, especially vitamin B
complex.

• It increases calcium bio-availability.

• It predigest protein & thus improves nutritional value of


foods.

• It assist in the adsorption of iron from fermented


vegetables.
• It inactivates harmful substances present in food. [5]

GENERAL CHARECTERISTICS OF PROBIOTICS


Any starter culture to considered as probiotics should
possess the following charecteristics:
• Probiotic strains should not exhibit any pathogenic
toxic, allergic & carcinogenic reaction.

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• They should be capable of reviving & metabolizing
in the gut environment.

• They should be easy to culture.

• They should be viable during processing & storage.


• They should be capable of producing a beneficial
effect on the consumer. [5]

MICRO-ORGANISMS USED AS
PROBIOTICS
Micro-organisms from many differen
genera are being used as probiotics. The most
commonly used strains are member of the
heterogeneous groups of lactic acid bacteria;
Lactobacillus sp. are most commonly used as
probiotics. This may have historical reasons since
Metchnikoff proposed that Lactobacillus sp. present in
yogurt would have a health promoting effect. Also the
common means of administration is still a fermented
dairy product. However non-lactic bacteria & yeasts
have been developed as potential probiotics during
recent years. These non-lactics are rarely used in dairy
or other food commodities. [5]

Table: Micro-organisms applied in probiotic product

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PRODUCTION OF PROBIOTIC ICE-CREAM

Preparation of ice cream mix:-

Ice cream is a frozen product made from cream


and sugar containing not less than a specified
amount of fat. Broadly the constituents are butter
fat (8-12)%,sugar(14-16)% & milk serum(10-12)%
An ice cream mix is prepared of approximately the
following composition:
Milk 1750 g Glyceryl mono stearate
20 g
Lactobacillus sp. Bifidobacterium sp. Non-lactics
L. acidiphilus B. adolescentis Bacillus cereus
L. casei B. animalis Escherichia coli
L. cripatus B. bifidum Sacharomyces
cerevisiae
L. gallinarum B. breve
L. johnsonii B. infantis
L. paracasei B. latics
L. platerum B. longum
L.reuteri

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Cream(40%) 350 g Sugar 500
g
Skim milk powder 200 g Gelatin 15 g
Water 165
g

Steps of Preparation of probiotic ice cream:

• 20 % w/v skim milk powder was added to cow


milk. Sugar, cream, glyceryl mono stearate &
gelatin in definite proportion was added in the
paste. All these were mixed homogeneously.

• The mix was pasteurized at 150°F for 30 min


and homogenized in a homogenizer for 45
min.

• Starter culture ( Lactobacillus acidophilus &


Bifidobacterium sp.) is directly inoculated into
the ice-cream mix.

• The mix was then transferred into the chiller


(50°F).

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• Then the ice-cream was collected in the plastic
cups.

• For hardening of the ice-cream mix the cups


were kept at – 40 °C for 30 min.

• After hardening the ice cream was transferred


to – 20 °C for preservation at a definite period
of time.

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FLOW CHART OF THE PROBIOTIC
ICE-CREAM PREPARATION

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CHEMICAL COMPOSITION OF PROBIOTIC ICE-
CREAM

Probiotic ice cream was manufactured by mixing


fortified milk fermented with probiotic strains with an
ice cream mix, followed by freezing.

The probiotic ice cream was evaluated for chemical


properties, cultures survival and sensory characteristics
during 12 week of frozen storage at -26°C.

Analysis of ice cream mixes showed higher acidity


and viscosity in the case of mixes containing probiotic
bacteria. There was no effect on specific gravity as well
as weight per gallon of bio-ice cream mixes.

Freezing point of mixes decreased in all bio-ice


cream than control. Ice cream analysis showed an
increase in both values of specific gravity and weight
per gallon with adding the probiotic cultures. Overrun
percent has affected with the addition of probiotic
cultures. All treatments showed slightly faster melting
than control.

Initial freezing of ice cream mix followed by


hardening caused a reduction of less than one log cycle
in viable counts of probiotics. The viable counts
decreased by 2.23,1.68, log cfu/g for Lactobacillus
acidophilus, & Bifidobacterium bifidum, respectively,
during 12 weeks of frozen storage.
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Although there was a decrease in the number
of viable cells, the ice cream may be considered as a
probiotic food during 12 weeks of storage. [5]

BENEFITS OF PROBIOTIC BACTERIA IN ICE-


CREAM

• Probiotic bacteria enter the intestine & attach


to the vili

• Once resident in the intestine the probiotic


bacteria prevent pathogenic bacteria from
binding to the intestine.

• Probiotic bacteria might produce compounds


that kill pathogenic bacteria .

• Inhibit the growth of harmful bacteria &


improve the digestive system, prevent the
over growth of yeast & fungus.

• Lower cholesterol

• Prevent stomach heaviness & acidity


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• Promotes healthy bowel movements

• Increases the absorption of key minerals

• Supports a healthy immune system [6]

APPLICATION OF PROBIOTIC FOOD

• Following antibiotic administration:- To re-


establish beneficial organism depleted by
antibiotic & to prevent re-infection by
pathogen.

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• To treat or prevent scouring, by
suppression & exclusion of pathogenic
bacteria.

• To reduce the effect of stress, such as-


fear, transportation, change of
environment, diet changes, competition,
extreme temperature, injury, surgery &
vaccination.

• Immediately following birth, to establish a


healthy gut flora & prevent establishment
of pathogenic bacteria [5]

CONCLUSION:-

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It can be conclude that probiotic ice-cream is better
accepted than other ice-cream. Now-a-days people
become more health conscious. Probiotic icecream
enhances the useful bacteria in human intestine, thus
lowers the health problems.

REFERENCE:-
[1] http://www.cfs.gov.hk
[2] http://www.nutraingredients-usa.com
[3] http://www.amul.com
[4] http://www.springerlink.com
[5] http://www.utcc.acth
[6] http://www.aragonproducts.com

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