Functional Properties of a Strawberry Ice Cream Based on Donkey Milk and Lactic Acid Bacteria

Flavio Tidona, Domenico Carminati, Giovanna Cortellino, Anna Rizzolo and Ichrak Charfi
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Domenico Carminati: Centro di Ricerca Zootecnia e Acquacoltura (CREA-ZA), Italy
Anna Rizzolo: Centro di ricerca Ingegneria e Trasformazioni agroalimentari (CREA-IT), Italy
Ichrak Charfi: Department des science et technologie alimentaires, Ecole Superieure des Industries Alimentaires de Tunis, Tunisia

Nutrition & Food Science International Journal, 2017, vol. 3, issue 3, 32-36

Abstract: Donkey milk was used as unconventional ingredient for products of new generation. Fresh strawberries and donkey milk were used to develop an ice cream with a high functional profile. The ice cream was supplemented with two strains of lactic acid bacteria showing probiotic properties, Lactobacillus plantarum 998 and Bifidobacterium adolescentis ATCC15703. The final product had very low fat levels and achieved an overrun of 24.7±1.2%. Changes of the main nutritional factors were investigated during 4 months of storage at -20°C. Remarkably, the content of vitamin C decreased whereas total phenols and the antioxidant capacity resulted stable, with no significant changes.

Keywords: juniper publishers; nutrition journal; nutrition journal articles; nutrition journal impact factor; nutrition impact factor; nutrition journal articles; nutrition research journal; nutrition research articles; Food Science International Journal; Nutrition & Food Science; juniper publishers; juniper publishers journals (search for similar items in EconPapers)
Date: 2017
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Persistent link: https://EconPapers.repec.org/RePEc:adp:jnfsij:v:3:y:2017:i:3:p:32-36

DOI: 10.19081/NFSIJ.2017.03.555613

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