Kefir ile zenginleştirilmiş fonksiyonel dondurmanın fiziksel özellikleri ve bakteri içerikleri

Abstract

In this study, different ratios (A-0%, B-25%, C-50%, D-75%) of kefir were used in ice cream mix in order to obtain functional ice cream enriched with probiotic bacteria. There was no difference between the chemical and physical properties of the samples, except for acidity and overrun values. Kefir containing samples showed probiotic properties during 90-day storage considering the probiotic bacterial counts. However, sample D had the lowest scores in terms of texture and flavor properties, while B and C had similar scores to sample A in sensory evaluation. Therefore, B and C were identified as probiotic products with acceptable properties during 90-day storage.