Evaluation of Physicochemical Traits, Sensory Properties and Survival ofLactobacillus caseiin Fermented Soy-Based Ice Cream

Consumption growth of functional foods obliged scientists to conduct research on production and preservation conditions of these products. Fermented soy ice cream containing Lactobacillus casei ssp. casei CRL-431 was manufactured by soy milk powder, and the physicochemical, rheological and sensory properties of the product were evaluated. Survival of L. casei was monitored during 180 days of storage at −24C. Significant increase (P < 0.05) was observed in acidity (0.455 ± 0.005 °D), overrun (42.57 ± 8.5%) and relative density (1.1319 ± 0.0002 cP) values in fermented soy ice cream in comparison with the control sample (soy ice cream). The viscosity of the control sample after 30 min (1,121 cP) was higher than the viscosity of fermented soy ice cream (1,104.32 cP). There was not a significant decrease in enumeration of probiotics in fermented soy ice cream. The viable cell count of L. casei was 3.1 × 106 cfu/g before freezing, which decreased to 1 × 106 cfu/g at the end of the study. The sensory properties of fermented soy ice cream were significantly improved by fermentation. Practical Applications Physicochemical properties of soy ice cream were improved by fermentation. Sensory properties of soy ice cream were improved by fermentation. Prebiotic oligosaccharides in fermented soy ice cream provide protection for the Lactobacillus casei. Fermented soy ice cream may serve as a carrier for delivering probiotics into the human gut.