Novel method of zinc ions supplementing with fermented and unfermented ice cream with using PEF |
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Authors: | Urszula Pankiewicz Małgorzata Góral Katarzyna Kozłowicz Dariusz Góral |
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Affiliation: | 1. Department of Analysis and Food Quality Assessment, Faculty of Food Science and Biotechnology, University of Life Sciences, Skromna 8, 20-704 Lublin, Poland;2. Department of Biological Bases of Food and Feed Technologies, Faculty of Production Engineering, University of Life Sciences, Doświadczalna 44, 20-280 Lublin, Poland |
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Abstract: | Bacteria of Lactobacillus rhamnosus B 442 were enriched with zinc ions using a pulsed electric field technology. The strain was added to the mix and used for the production of two types of ice cream: unfermented and fermented. Zinc content in the ice cream varied from 0.962 mg·100 g−1 to 1.81 mg·100 g−1. Differences were observed in some properties of unfermented and fermented ice cream. Lower fat content (from 4.86% to 4.92%) and lower hardness (3.88 N–4.32 N) were determined for the fermented ice cream, whereas the unfermented samples had higher meltability (1880s–1936s) and adhesiveness (from 29.66 Ns to −28.27 Ns). There was no statistically significant effect of the type of ice cream and Zn2+ addition on protein, ash and carbohydrate content in the final product. The viability of the bacteria was at a high level (4.09·108–3.26·1012). |
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Keywords: | Fermented ice-cream pulsed electric field unfermented zinc |
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