a

ISSN 0101-2061 Food Science and Technology

DDOI: http://dx.doi.org/10.1590/1678-457X.19716

Formulation of a peach ice cream as potential symbiotic food

Fernando Josué VILLALVA1, Andrea Paula CRAVERO BRUNERI2, Gabriel VINDEROLA3,
Enzo GONÇALVEZ DE OLIVEIRA1, Noelia Fernanda PAZ1, Adriana Noemí RAMÓN2*

Abstract
Today’s population increasingly demands and consumes healthy products. For this reason, the food industry has been developing
and marketing food with added bioactive components. The aim of this work was to formulate a peach ice cream reduced in
calories with an added probiotic (Bifidobacterium lactis Bb-12) and prebiotics (inulin), and to evaluate its sensory quality and
acceptability as potential symbiotic food. The moisture content was 76.47%; 7.14% protein; 0.15% fat; 6.37%; carbohydrates;
9.87% inulin; 1.22% ash; 0.201% calcium, 0.155% phosphorus and 0.168% sodium. On the first and 21th day of storage counts
of B. lactis Bb – 12 was 4 x 108 CFU/mL and 1.5 x 107 CFU/mL, respectively. It was possible to formulate a peach ice cream
reduced in calories, fat, and sugar and with potential symbiotic effect, by addition of B. lactis Bb – 12. A product with suitable
organoleptic characteristics, creamy texture, peachy colour, taste and flavour, and no ice crystals was obtained. This ice cream
would be a suitable food matrix to incorporate prebiotic and probiotic ingredients as a potential symbiotic food.
Keywords: ice cream; inulin; probiotic; prebiotic; symbiotic.
Practical Application: Development of an ice cream with healthful properties.

1 Introduction
Today’s population increasingly demands and consumes 2010). Inulin is perhaps the best characterized prebiotic and
healthy products (Rozycki et al., 2011). For this reason, the food the most used one in food due to its functional, physical,
industry has been developing and marketing food with added chemical, and organoleptic properties (Charalampopoulos &
bioactive components (Argentina, 2010), named “functional Rastall, 2012). It has been shown that inulin has a protective
foods” that not only deliver basic nutrients, but also provide effect on different strains of probiotics, increasing their survival
health benefits as they include ingredients that reduce the risk and activity during storage (Karimi et al., 2015). Moreover, it
of chronic non-communicable diseases (González Fabre, 2008). is resistant to hydrolysis both in the stomach and the small
Among them are probiotics, defined as live microorganisms that intestine, exerts a bifidogenic effect and is linked to a variety
offer health benefits to the consumer beyond basic nutrition of beneficial physiological properties (Meyer et al., 2011). It is
when, administered in adequate amounts (Argentina, 2013; added primarily to low-fat dairy products, including fermented
Food and Agriculture Organization of the United Nations & milk, yogurt, dessert, cheese, and ice cream (Buriti et al., 2010)
World Health Organization, 2001). For probiotics to exert health as it is also a fat replacer.
effects, the recommended minimum level of viable cells has
Symbiotic food contains a combination of probiotics and
been suggested to be between 106-107 CFU/mL at the moment
prebiotics that can act synergistically to modulate the intestinal
of consumption (Argentina, 2013; Silva et al., 2015). Therefore,
microbiota and positively impact on people´s health (Gotteland,
viability and functionality must be maintained throughout all food
2010).
processing steps, ingestion by consumers, and transit through
the gastrointestinal tract (Akin et al., 2007; Cruz et al., 2009). Ice cream could be a suitable vehicle to introduce probiotics
Probiotics are incorporated mainly in dairy products, such as and prebiotics in the human diet. Compared to fermented dairy
milk, yogurt, cheese, and ice cream (Agrawal, 2005), and specific products, ice cream is stored at lower temperatures and has a
strains from the genera Lactobacillus and Bifidobacterium are higher pH, which constitutes an advantage because lactic acid can
generally used. severely affect the survival of probiotic bacteria (Vinderola et al.,
2009; Senaka Ranadheera et al., 2012). Ice cream also has pleasant
Prebiotics, on the other hand, are considered non-digestible
taste and appealing texture (Akalin & Erişir, 2008).
food ingredients that affect the host by selectively and beneficially
stimulating the growth and/or activity of one or a limited number The aim of this work was to formulate a peach ice cream,
of bacteria in the colon, mainly bifidobacteria (Roberfroid et al., reduced in calories, with an added probiotic strain (B. lactis Bb‑12)

Received 09 Aug., 2016

Accepted 09 Jan., 2017
1
Consejo Nacional de Investigaciones Científicas y Técnicas – CONICET, Instituto de Investigaciones para la Industria Química – INIQUI, Universidad Nacional de Salta –
UNSa, Salta, Argentina
2
Facultad de Ciencias de la Salud, Universidad Nacional de Salta – UNSa, Salta, Argentina
3
Consejo Nacional de Investigaciones Científicas y Técnicas – CONICET, Facultad de Ingeniería Química, Instituto de Lactología Industrial – INLAIN, Universidad Nacional
del Litoral – UNL, Santa Fe, Argentina
*Corresponding author: ramon@unsa.edu.ar

456 Food Sci. Technol, Campinas, 37(3): 456-461, July-Sept. 2017

 Villalva et al.

and prebiotics (inulin), and evaluate the survival capacity of Acceptability test
the probiotic strain, the sensory quality and acceptability of the
The test was performed by 100 untrained evaluators, both
product as potential symbiotic food. male and female, aged 21 to 50, who were regular consumers
of sweetener and ice cream. Acceptability was assessed by
2 Materials and methods means of a 9 point verbal Hedonic Scale, categorized from “like
2.1 Preparation of ice cream extremely” to “dislike extremely”. Each sample (15 g) was served
in disposable plastic containers, coded with a random 3 digit
The following ingredients were used: skimmed milk powder number (Pedrero & Pangborn, 1989)
(La Serenísima, Argentina) ; inulin powder (Nutralia S.R.L.,
Argentina); albumin powder (Tecnovo S.A., Argentina); diet 2.3. Chemical analysis
peach preserver (PP) (BC La Campagnola, Argentina), peach
pulp (pp) (Bahía Coctel, Argentina); sucralose and peach The following analyses were performed on the final product:
flavoring/aromatizing agents (F/A) (Grupo Saporiti, Argentina); pH (pH – meter Hanna), inulin by HPLC (Zuleta & Sambucetti,
B. animalis subsp. lactis Bb-12 (DVS freeze-dried culture, Chr. 2001); proteins by formol titration (Egan et al., 1991); fat by alkaline
Hansen, Argentina); yellow colorant (YC) and red colorant (RC) hydrolysis; moisture by drying in stove; ash by calcination in
(Circe Laboratories, Argentina). A peach ice cream reduced in muffle; calcium, phosphorus, and sodium (Association of Official
Analytical Chemists, 1998) and carbohydrates by difference.
calories was developed and standardized based on the formulation
of Barrionuevo et al. (2011).
2.4 Physical analysis
Inulin (100 g/L) was dissolved in boiling water and shaken
until complete dissolution. Skimmed milk powder (130 g/L) was Overrun was determined by the following formula:
reconstituted with water at 40 ± 2 °C. Sucralose (0.20 g/L), peach [(FIV - IMV)/IMV x 100], where FIV = frozen ice cream volume
pulp (50 g/L), and peach preserver (150 g/L) were drained and and IMV = initial mixture volume (Argentina, 2013). First
incorporated into the mix, along with peach F/A, YC (0.1 mL/L), dripping and complete melting were determined according to
the methodology proposed by Güven & Karaca (2002), whereby
and RC (0.05 mL/L). The mixture was homogenized with the
25 g of the product were placed on a metal mesh with 0.7 mm
dissolved inulin (47 ± 2 °C) and pasteurized at 63 ± 2°C for
diameter openings and allowed to stand at 20 ± 2 °C. The values
30 min. Subsequently, the mix was cooled to 37 ± 2°C and
obtained were recorded with a digital timer and expressed in
the probiotic culture (0.1 g/L) was added (Akin et al., 2007; seconds.
Akalin & Erişir, 2008). The mix was cooled in a double boiler
by using ice instead of hot water, until the temperature dropped
to 4 ± 1°C (Di Bartolo, 2005). Rehydrated albumin (80 g/L) 2.5 Probiotic bacteria count
was whipped until stiff and incorporated with encircling Ice cream sample was serially diluted in sterile 0.1 (w/v %)
movements. The mix was matured at 4 ± 1°C for 2 h (Jiménez peptone water and pour plated in agar MRS (Man Rogosa
& Herrera de Zelarayán, 2003). Air was incorporated while it Sharpe) supplemented with L-Cysteine-HCl and lithium chloride.
was beaten/frozen in an ice cream making machine (Electrolux The  plates were incubated in an anaerobiosis jar with Anaeropack
HICM01), in which the temperature of the ice decreased to at 37 ± 1°C for 72 h (Chr. Hansen, 2013; Vinderola & Reinheimer,
–21 ± 2°C. The product was packaged in expanded polystyrene 2000). Enumeration was done in duplicate. Viable bifidobacteria
containers and stored at a temperature of –18 ± 2 °C (Jiménez cell count was performed on days 1, 7, 14, and 21 during storage.
& Herrera de Zelarayán, 2003).
2.6 Data analysis
2.2 Sensory analyses The values of the physico-chemical determinations, and
the sensory quality and acceptability results were expressed in
Sensory quality assessment
percentages, means, and standard deviation. The viability of
In order to determine the sensory quality of the ice cream, probiotic microorganisms was expressed as colony forming units
the samples were analysed by Combined Score Test performed per milliliter (CFU/mL). The bacterial counts were analysed by
in triplicate. A group of 8 trained professors and graduates Analysis of Variance (ANOVA) and Duncan test.
from the School of Health Sciences (Universidad Nacional de
Salta) evaluated body, flavour, aroma, and colour attributes of 3 Results and discussion
the ice cream and assigned it a maximum quality score, taking 3.1 Sensory quality
a flavour peach commercial product as reference (Utset, 2007).
The participants were trained on the scoring technique before the Table 1 shows the mean values obtained from the Combined
sensory test was performed. Fifteen gram samples were served Score Test of the peach ice cream, according to the sensory
in plastic containers (30 mL) at a temperature of –12 °C. A glass attributes evaluated.
of rinsing water, sampling spoon, napkins, and instructions were Body and colour obtained the highest scores, outstanding
also provided. An evaluation form was used for each assessment characteristics for this product. Following in order of importance,
(McGhee et al., 2015). Participants were able to write additional the scores attributed to the flavor and the aroma were found,
comments at the end of the form. reaching 75% of adequacy.

Food Sci. Technol, Campinas, 37(3): 456-461, July-Sept. 2017 457

 Formulation symbiotic ice cream

The average total score was 85, which is suitable considering Table 1. Sensory quality of the peach ice cream.
that is a product without added fat. The evaluators indicated that Characteristic Maximum Assigned Adeqcuacy
this product presented the following attributes: Taste: “soft, sweet, Score Score Percentage (%)
fruity, peachy flavour”; Aroma: “soft”; Colour “uniform, salmon” Flavour 20 15 75
and Body, “moderate fusion, firm consistency, homogenous Aroma 20 15 75
texture, perception of fine crystals, presence of fruit pieces”. Colour 20 20 100
The technological properties of inulin made it possible to obtain Body 40 35 87.5
a product that was similar to the conventional one, since inulin Total 100 85 ± 9.46
replaced fat and maintained ice cream texture. The  poor solubility
of inulin, linked to its chain length, would be responsible for its
ability to form microcrystals upon contact with water or milk, Table 2. Sensory acceptability of the peach ice cream.
resulting in a creamy texture gel, which provides a smooth Acceptability Percentage (%)
fat-like feel to the mouth (Coussement, 1999; Niness, 1999; Overall acceptability 88
Charalampopoulos & Rastall, 2012). On the other hand, it would Indifference 7
have a synergistic effect with sucralose sweetener, positively Dislike 5
influencing the sensory characteristics of the formulated ice Total 100
cream (Wouters, 2005).
Table 3. Chemical composition of the peach ice cream (100 g).
3.2. Acceptability test
Values
The results of the acceptability test are shown in Table 2. Kcal. 70.19
The highest frequency of responses was at point 7 of the Total carbohydrates*(g) 16.24
scale corresponding to “Like moderately” (41%) followed by Inulin (g) 9.87
“Like very much” (25%) and “Like extremely” (11%). Simple Carbohydrates*(g) 6.37
Protein (g) 7.14 ± 0.14
Considering the acceptability percentage, the test yielded 88% Fat (g) 0.15 ± 0.03
for overall acceptability, 7% for indifference and the remaining Moisture (g) 76.47 ± 0.53
5% was for dislike.
Ash (g) 1.22 ± 0.06
During the sensory evaluation, participants had the Sodium (mg) 168.50 ± 11.63
opportunity to make comments on their forms. The most Calcium (mg) 201.40 ± 9.39
important comments about the ice cream were: “soft”; “creamy”; Phosphorus (mg) 155 ± 53
“pleasant taste”; “sweet taste” and “shining”. pH 6.3 ± 0.05
*Values obtained by difference; mean ± standard deviation (n = 3); g: grams;
In general, incorporating prebiotic ingredients into ice cream mg: miligrams.
may have a greater influence on flavor and texture, compared
to probiotics, which may affect primarily flavor (Cruz  et  al.,
2010). The metabolism of the probiotic cultures can result in the values, according to the Argentinian legislation, proteins of
production of components that might contribute negatively to high biological value, and good supply of soluble fiber. Moisture
the taste and aroma of the product (Mohammadi et al., 2011). content was higher than that reported by Barrionuevo  et  al.
However, the flavor and aroma were unaffected by the addition of (2011) (68.13 g) content. The concentration of calcium and
probiotics in this work and the incorporation of inulin produced sodium was higher than that found by Barrionuevo et al. (2011),
also no adverse effect on the sensory properties of the peach ice 148.56 and 133.96 mg, respectively, while the phosphorus value
cream at a concentration of 10%. was lower than 167.50 mg (Barrionuevo et al., 2011). According
to these data, the calcium/phosphorus ratio was 1.29, the
3.3 Chemical analyses recommended value being equal to or higher than 1. Therefore,
The chemical characteristics of the peach ice cream are the ratio obtained would favour absorption of both minerals
displayed in Table 3. (Teegarden et al., 1998)

The total carbohydrates values were higher than those obtained

3.4 Physical analyses
by Barrionuevo et al. (2011) (10.51 g) and Sánchez Frías (2009)
(15.4 g) lower than those of Asociación Española de Fabricantes The overrun index obtained was 81%. Addition of inulin
de Helados (2008) (23.4 g). Mean protein was higher than that increased significantly the overrun in the product, indicating its
in milk ice cream (3.5 g) (Asociación Española de Fabricantes responsibility for increased air incorporation (Akalin & Erişir
de Helados, 2008); probiotic ice cream (5.6 g) (Sánchez Frías, 2008; Akin et al., 2007). This value is within the standard set
2009) and lower than that obtained by Barrionuevo et al. (2011) by the Argentinian legislation (Argentina, 2013), which states
(8.4 g). The amount of fat was lower than that of milk ice cream that incorporated air may not exceed 120%, and in agreement
(4.8 g) (Asociación Española de Fabricantes de Helados, 2008) with the ideal value of 70 to 100%, cited by Jiménez & Herrera
and probiotic ice cream (16.8 g) Sánchez Frías (2009). The final de Zelarayán (2003). In milk ice cream this value falls between
product was characterized by low caloric, glucidic and lipid 50 to 85% (Di Bartolo, 2005). The overrun obtained would be

458 Food Sci. Technol, Campinas, 37(3): 456-461, July-Sept. 2017

 Villalva et al.

Table 4. Probiotic microorganism count. storage period, since the number of viable cells remained above
the recommended minimum limit of 106 CFU/mL (Argentina,
Strain Cell counts (CFU / mL) along storage (day)
2013; Food and Agriculture Organization of the United Nations
1 7 14 21
& World Health Organization, 2001; Vinderola & Reinheimer,
B. lactis Bb-12 4 x 108 (b) 9 x 107 (a) 2 x 107 (c) 1.5 x 107(d)
2000).
a, b, c, d
Mean values with different superscript are significantly different (p < 0.05).
Prebiotics such as inuline, are selectively metabolized by
probiotics or specific populations of the resident microbiota
influenced by the correct homogenization of the mixture, thereby
and enhance their growth and/or activity in the large intestine.
facilitating the whipping. In addition, egg white and milk proteins
This compound can be added to probiotic products as important
would contribute to the stabilization of the foam, and along with
growth factors and could significantly improve cells viability
the solid mix, to the incorporation of air, thus delivering the
(especially for bifidobacteria) (Gibson & Roberfroid 1995).
sensory characteristics of the final product (Madrid & Cenzano,
2003; Jiménez & Herrera de Zelarayán, 2003). Several studies suggest that the behavior of probiotic
populations generally shows good survivability in ice cream up to
The first dripping of the peach ice cream occurred at the end of shelf life. During storage, survival period of probiotic
585  seconds (9 minutes 45 seconds) and total melting was bacteria depends on the strain, the production technology, storage
completed at 3099  seconds (51 minutes 39 seconds). These time and temperature and the product formulation (Hagen &
values are lower than those reported by other authors such as Narvhus 1999; Christiansen et al., 1996).
Pandiyan et al. (2012); Akin et al. (2007) and Akin (2005), who
scored on average higher values than 15 minutes (first dripping)
and 60 minutes (total melting). The differences in the melting 4 Conclusions
behaviour of ice cream samples added with probiotic cultures It was possible to formulate a peach ice cream reduced in
may be attributed to the differences in freezing points and calories, fat, and sugar and with potential symbiotic effect, by
viscosity (Akalin & Erişir, 2008; Favaro-Trindade et al., 2007) means of adding inulin and B. lactis Bb- 12. According to the
and also may be due to the fact that no stabilizers were used in Argentinian legislation, the product may be labeled as a “diet
the present investigation. On the other hand, the cited authors food with reduced energetic value, modified in its glucidic
used amounts of inulin from 1-3% much lower than those used composition and with high fiber content” and would also be
in this study. considered “food with probiotics”. A product with suitable
organoleptic characteristics, creamy texture, peachy colour,
3.5 Probiotic bacterial count taste and flavour, and no ice crystals was obtained. This ice
cream would be a good food matrix to incorporate prebiotic and
Table 4 shows probiotic microorganism counts. The daily probiotic ingredients and it would be a potential symbiotic food.
values found throughout storage met the probiotics standards
of the Argentinian Food Code (Argentina, 2013).
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