Enrichment of antioxidant activity of ice cream samples with addition of rowanberry (Sorbus aucuparia L.) pulp and production of functional probiotic ice cream with using L.rhamnosus

• Published in: International journal of food science & technology Vol. 58; no. 11; pp. 5962 - 5971
• Main Author: Hamza Goktas
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01.11.2023
• Subjects: Antioxidants; Dairy products; Ice cream; Probiotics; Pulp; Survival

Rowanberry fruit is rich in functional compounds, therefore, this work goaled to produce functional probiotic ice cream with addition of rowanberry pulp (2.5%, 5%, 10% and 20%) and Lacticaseibacillus rhamnosus. Using rowanberry pulp and probiotic decreased pH and brightness values of the ice creams...