Synbiotic and protein-enriched low-fat Sao Hai rice ice cream
Main Article Content
Keywords
low-fat ice cream, Sao Hai rice, synbiotics, probiotics, protein enrichment
Abstract
This research aimed to investigate the production of low-fat Khao Sao Hai ice cream fortified with synbiotics, soy protein (SP), and chicken breast protein. The study incorporated Sao Hai rice milk into the ice cream formulations and conducted experiments to analyze the physical, chemical, and sensory characteristics. The application of synbiotic powder, SP, and chicken breast protein was explored, with the results indicating significant variations in the nutritional profile. Specifically, ice cream fortified with chicken breast protein exhibited the highest protein content at 4.20 g, followed by SP at 3.92 g, and the control formulation at 1.38 g. In addition, the survival rate of probiotics, represented by Lactobacillus acidophilus LA5, exceeded 98% during storage at −20°C for 21 days, showcasing the successful encapsulation of probiotics with Konjac glucomannan and soy protein isolate. Furthermore, sensory testing revealed that the control formula received the highest consumer acceptance, followed by SP–fortified ice cream. In contrast, chicken breast protein–fortified ice cream received the least acceptance. These findings highlight the potential of Sao Hai rice in creating nutritionally diverse ice cream formulations, offering insights into consumer preferences and the efficacy of different protein sources in enhancing ice cream quality.
References
Abou-Dobara, M.I., Ismail, M.M. and Refaat, N.M., 2016. Chemical composition, sensory evaluation and starter activity in cow, soy, peanut and rice milk. Journal of Nutritional Health & Food Engineering, 5(3): 1–8. 10.15406/jnhfe.2016.05.00175
Afzaal, M., Khan, A.U., Saeed, F., Arshad, M.S., Khan, M.A., Saeed, M., et al. 2020. Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal conditions and in ice cream. Food Science & Nutrition, 8(3): 1649–1656. 10.1002/fsn3.145
Afzaal, M., Saeed, F., Arshad, M.U., Nadeem, M.T., Saeed, M. and Tufail, T., 2019. The effect of encapsulation on the stability of probiotic bacteria in ice cream and simulated gastrointestinal conditions. Probiotics and antimicrobial proteins, 11: 1348–1354. 10.1007/s12602-018-9485-9
Ahmadi, A., Milani, E., Madadlou, A., Mortazavi, S.A., Mokarram, R.R. and Salarbashi, D., 2014. Synbiotic yogurt-ice cream produced via incorporation of microencapsulated Lactobacillus acidophilus (la-5) and fructooligosaccharide. Journal of Food Science and Technology, 51: 1568–1574. 10.1007/s13197-012-0679-y
Akalın, A.S. and Erişir, D., 2008. Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream. Journal of food science, 73(4): M184–M188. 10.1111/j.1750-3841.2008.00728.x
Akdeniz, V. and Akalın, A.S., 2019. New approach for yoghurt and ice cream production: High-intensity ultrasound. Trends in Food Science & Technology, 86: 392–398. 10.1016/j.tifs.2019.02.046
Akesowan, A., 2009. Influence of soy protein isolate on physical and sensory properties of ice cream. Thai Journal of Agricultural Science, 42(1): 1–6.
Asres, A.M., Woldemariam, H.W. and Gemechu, F.G., 2022. Physicochemical and sensory properties of ice cream prepared using sweet lupin and soymilk as alternatives to cow milk. International Journal of Food Properties, 25(1): 278–287. 10.1080/10942912.2022.2032733
Basharat, S., Ijaz, A., Tufail, T., Ain, H.B.U., Abid, F., Azhar, S., et al. 2020. Nutritional and physicochemical characterization of soymilk. International Journal of Biosciences, 16: 256–264. 10.12692/ijb/16.5.256-264
Beegum, P.S., Nair, J.P., Manikantan, M.R., Pandiselvam, R., Shill, S., Neenu, S., et al. 2022. Effect of coconut milk, tender coconut and coconut sugar on the physico-chemical and sensory attributes in ice cream. Journal of Food Science and Technology, 59: 2605–2616. 10.1007/s13197-021-05279-y
Bisla, G., Archana, P.V. and Sharma, S., 2012. Development of ice creams from Soybean milk & Watermelon seeds milk and Evaluation of their acceptability and Nourishing potential. Adv Appl Sci Res, 3(1): 371–376.
Bolliger, S., Goff, H.D. and Tharp, B.W., 2000. Correlation between colloidal properties of ice cream mix and ice cream. International Dairy Journal, 10(4): 303–309. 10.1016/S0958-6946(00)00044-3
Cruz, A.G., Antunes, A.E., Sousa, A.L.O., Faria, J.A. and Saad, S.M., 2009. Ice-cream as a probiotic food carrier. Food Research International, 42(9): 1233–1239. 10.1016/j.foodres.2009.03.020
Dervisoglu, M., Yazici, F. and Aydemir, O., 2005. The effect of soy protein concentrate addition on the physical, chemical, and sensory properties of strawberry flavored ice cream. European Food Research and Technology, 221, pp. 466-470. 10.1007/s00217-005-1207-3
Eady, M., Samuel, D. and Bowker, B., 2014. Effect of pH and postmortem aging on protein extraction from broiler breast muscle. Poultry Science, 93(7): 1825–1833. 10.3382/ps.2013-03619
European Commission, 1998. Commission Directive 98/64/EC. Community methods of analysis for the determination of amino acids, crude oils and fats, and olaquindox in feeding stuffs and amending Directive 71/393/EEC. Off. J. European Communities L, 257: 4–23.
Friedeck, K.G., Aragul-Yuceer, Y.K. and Drake, M.A., 2003. Soy protein fortification of a low-fat dairy-based ice cream. Journal of Food Science, 68(9): 2651–2657. 10.1111/j.1365-2621.2003.tb05784.x
Fuloria, S., Mehta, J., Talukdar, M.P., Sekar, M., Gan, S.H., Subramaniyan, V., et al. 2022. Synbiotic effects of fermented rice on human health and wellness: A natural beverage that boosts immunity. Frontiers in Microbiology, 13: 950913. 10.3389/fmicb.2022.950913
Homayouni, A. and Norouzi, S., 2016. Evaluation of physicochemical traits, sensory properties and survival of Lactobacillus casei in fermented soy-based ice cream. Journal of Food Processing and Preservation, 40(4): 681–687. 10.1111/jfpp.12648
Hu, L.L., Niu, S., Huang, T., Wang, K., Shi, X.H. and Cai, Y.D., 2010. Prediction and analysis of protein hydroxyproline and hydroxylysine. PLoS One, 5(12): e15917. 10.1371/journal.pone.0015917
Ito, Y., Toki, S., Omori, T., Ide, H., Tatsumi, R., Wakamatsu, J.I., et al. 2004. Physicochemical properties of water-soluble myofibrillar proteins prepared from chicken breast muscle. Animal science journal, 75(1): 59–65. 10.1111/j.1740-0929.2004.00156.x
Jadwong, K. and Therdthai, N., 2018. Effects of ultrasonic and enzymatic treatment on cooking and eating quality of Sao Hai rice. Food and Applied Bioscience Journal, 6(Special): 153–165.
Kaspy, M.S., Hannaian, S.J., Bell, Z.W. and Churchward-Venne, T.A., 2023. The effects of branched-chain amino acids on muscle protein synthesis, muscle protein breakdown, and associated molecular signalling responses in humans: an update. Nutrition Research Reviews, pp. 1–36. 10.1017/S0954422423000197
Kukusamude, C., Sricharoen, P., Limchoowong, N. and Kongsri, S., 2021. Heavy metals and probabilistic risk assessment via rice consumption in Thailand. Food Chemistry, 334: 127402. 10.1016/j.foodchem.2020.127402
Marshall, R.T., Goff, H.D. and Hartel, R.W., 2003. Ice cream. Chapter 5: Calculation of Ice Cream Mixes, pp. 155–191. Springer Science & Business Media.
Matthews, D.E., 2020. Review of lysine metabolism with a focus on humans. The Journal of nutrition, 150(Supplement_1): 2548S–2555S. 10.1093/jn/nxaa224
Mohammadi, R., Mortazavian, A.M., Khosrokhavar, R. and da Cruz, A.G., 2011. Probiotic ice cream: viability of probiotic bacteria and sensory properties. Annals of microbiology, 61: 411–424. 10.1007/s13213-010-0188-z
Muse, M.R. and Hartel, R.W., 2004. Ice cream structural elements that affect melting rate and hardness. Journal of dairy science, 87(1): 1–10. 10.3168/jds.S0022-0302(04)73135-5
O’ Flynn, T.D., Hogan, S.A., Daly, D.F., O’ Mahony, J.A. and McCarthy, N.A., 2021. Rheological and solubility properties of soy protein isolate. Molecules, 26(10): 3015. 10.3390/molecules26103015
Omar, S.R., Aminuddin, F., Karim, L., Suhaimi, N. and Omar, S.N., 2020. Acceptability of novel antioxidant ice cream fortified with nutritious Carica papaya seed. Journal of Academia, 8(1): 7–17.
Patel, M.R., Baer, R.J. and Acharya, M.R., 2006. Increasing the protein content of ice cream. Journal of dairy science, 89(5): 1400–1406. 10.3168/jds.S0022-0302(06)72208-1
Pon, S.Y., Lee, W.J. and Chong, G.H., 2015. Textural and rheological properties of stevia ice cream. International Food Research Journal, 22(4): 1544–1549.
Purnomo, E. H., Fransiska, A. N., Konsue, N. and Pathomrungsiyounggul, P., 2018. Fortification of rice grain with gac aril (Momordica conchinchinensis) using vacuum impregnation technique. Current Research in Nutrition and Food Science, 6(2): 412–424. 10.12944/CRNFSJ.6.2.16
Rerkasem, B., 2017. The rice value chain: a case study of Thai rice. Chiang Mai University Journal of Social Sciences and Humanities, 4(1): 1–26. 10.12982/CMUJASR.2017.0001
Roy, S., Hussain, S.A., Prasad, W.G. and Khetra, Y., 2022. Quality attributes of high protein ice cream prepared by incorporation of whey protein isolate. Applied Food Research, 2(1): 100029. 10.1016/j.afres.2021.100029
Sabet-Sarvestani, N., Eskandari, M.H., Hosseini, S.M.H., Niakousari, M., Hashemi Gahruie, H., and Khalesi, M., 2021. Production of synbiotic ice cream using Lactobacillus casei/Lactobacillus plantarum and fructooligosaccharides. Journal of Food Processing and Preservation, 45(5): e15423. 10.1111/jfpp.15423
Sharma, M., Singh, A.K. and Yadav, D.N., 2017. Rheological properties of reduced fat ice cream mix containing octenyl succinylated pearl millet starch. Journal of Food Science and Technology, 54: 1638–1645.
Suebpongsang, P., Ekasingh, B. and Cramb, R., 2020. Commercialisation of rice farming in Northeast Thailand. White gold: The commercialisation of rice farming in the Lower Mekong Basin, pp. 39–68. 10.1007/978-981-15-0998-8
Taha, A., Ahmed, E., Hu, T., Xu, X., Pan, S., and Hu, H., 2019. Effects of different ionic strengths on the physicochemical properties of plant and animal proteins-stabilized emulsions fabricated using ultrasound emulsification. Ultrasonics Sonochemistry. 58: 104627. 10.1016/j.ultsonch.2019.104627
Talwalkar, A. and Kailasapathy, K., 2004. The role of oxygen in the viability of probiotic bacteria with reference to L. acidophilus and Bifidobacterium spp. Current issues in intestinal microbiology, 5(1): 1–8. PMid: 15055922
Thakkar, S., Anklam, E., Xu, A., Ulberth, F., Li, J., Li, B., et al. 2020. Regulatory landscape of dietary supplements and herbal medicines from a global perspective. Regulatory Toxicology and Pharmacology, 114: 104647. 10.1016/j.yrtph.2020.104647
Wattanaprasert, S., Borompichaichartkul, C., Vaithanomsat, P. and Srzednicki, G., 2017. Konjac glucomannan hydrolysate: A potential natural coating material for bioactive compounds in spray drying encapsulation. Engineering in Life Sciences, 17(2): 145–152. 10.1002/elsc.201600016
Yan, L., Yu, D., Liu, R., Jia, Y., Zhang, M., Wu, T., et al. 2021. Microstructure and meltdown properties of low-fat ice cream: Effects of microparticulated soy protein hydrolysate/xanthan gum (MSPH/XG) ratio and freezing time. Journal of Food Engineering, 291: 110291. 10.1016/j.jfoodeng.2020.110291
Zanhi, N.K. and Jideani, I.A., 2012. Physico-chemical and sensory qualities of soy and milk solids fortified low fat yoghurt. African Journal of Agricultural Research, 7(38): 5336–5343. 10.5897/AJAR11.449
Afzaal, M., Khan, A.U., Saeed, F., Arshad, M.S., Khan, M.A., Saeed, M., et al. 2020. Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal conditions and in ice cream. Food Science & Nutrition, 8(3): 1649–1656. 10.1002/fsn3.145
Afzaal, M., Saeed, F., Arshad, M.U., Nadeem, M.T., Saeed, M. and Tufail, T., 2019. The effect of encapsulation on the stability of probiotic bacteria in ice cream and simulated gastrointestinal conditions. Probiotics and antimicrobial proteins, 11: 1348–1354. 10.1007/s12602-018-9485-9
Ahmadi, A., Milani, E., Madadlou, A., Mortazavi, S.A., Mokarram, R.R. and Salarbashi, D., 2014. Synbiotic yogurt-ice cream produced via incorporation of microencapsulated Lactobacillus acidophilus (la-5) and fructooligosaccharide. Journal of Food Science and Technology, 51: 1568–1574. 10.1007/s13197-012-0679-y
Akalın, A.S. and Erişir, D., 2008. Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream. Journal of food science, 73(4): M184–M188. 10.1111/j.1750-3841.2008.00728.x
Akdeniz, V. and Akalın, A.S., 2019. New approach for yoghurt and ice cream production: High-intensity ultrasound. Trends in Food Science & Technology, 86: 392–398. 10.1016/j.tifs.2019.02.046
Akesowan, A., 2009. Influence of soy protein isolate on physical and sensory properties of ice cream. Thai Journal of Agricultural Science, 42(1): 1–6.
Asres, A.M., Woldemariam, H.W. and Gemechu, F.G., 2022. Physicochemical and sensory properties of ice cream prepared using sweet lupin and soymilk as alternatives to cow milk. International Journal of Food Properties, 25(1): 278–287. 10.1080/10942912.2022.2032733
Basharat, S., Ijaz, A., Tufail, T., Ain, H.B.U., Abid, F., Azhar, S., et al. 2020. Nutritional and physicochemical characterization of soymilk. International Journal of Biosciences, 16: 256–264. 10.12692/ijb/16.5.256-264
Beegum, P.S., Nair, J.P., Manikantan, M.R., Pandiselvam, R., Shill, S., Neenu, S., et al. 2022. Effect of coconut milk, tender coconut and coconut sugar on the physico-chemical and sensory attributes in ice cream. Journal of Food Science and Technology, 59: 2605–2616. 10.1007/s13197-021-05279-y
Bisla, G., Archana, P.V. and Sharma, S., 2012. Development of ice creams from Soybean milk & Watermelon seeds milk and Evaluation of their acceptability and Nourishing potential. Adv Appl Sci Res, 3(1): 371–376.
Bolliger, S., Goff, H.D. and Tharp, B.W., 2000. Correlation between colloidal properties of ice cream mix and ice cream. International Dairy Journal, 10(4): 303–309. 10.1016/S0958-6946(00)00044-3
Cruz, A.G., Antunes, A.E., Sousa, A.L.O., Faria, J.A. and Saad, S.M., 2009. Ice-cream as a probiotic food carrier. Food Research International, 42(9): 1233–1239. 10.1016/j.foodres.2009.03.020
Dervisoglu, M., Yazici, F. and Aydemir, O., 2005. The effect of soy protein concentrate addition on the physical, chemical, and sensory properties of strawberry flavored ice cream. European Food Research and Technology, 221, pp. 466-470. 10.1007/s00217-005-1207-3
Eady, M., Samuel, D. and Bowker, B., 2014. Effect of pH and postmortem aging on protein extraction from broiler breast muscle. Poultry Science, 93(7): 1825–1833. 10.3382/ps.2013-03619
European Commission, 1998. Commission Directive 98/64/EC. Community methods of analysis for the determination of amino acids, crude oils and fats, and olaquindox in feeding stuffs and amending Directive 71/393/EEC. Off. J. European Communities L, 257: 4–23.
Friedeck, K.G., Aragul-Yuceer, Y.K. and Drake, M.A., 2003. Soy protein fortification of a low-fat dairy-based ice cream. Journal of Food Science, 68(9): 2651–2657. 10.1111/j.1365-2621.2003.tb05784.x
Fuloria, S., Mehta, J., Talukdar, M.P., Sekar, M., Gan, S.H., Subramaniyan, V., et al. 2022. Synbiotic effects of fermented rice on human health and wellness: A natural beverage that boosts immunity. Frontiers in Microbiology, 13: 950913. 10.3389/fmicb.2022.950913
Homayouni, A. and Norouzi, S., 2016. Evaluation of physicochemical traits, sensory properties and survival of Lactobacillus casei in fermented soy-based ice cream. Journal of Food Processing and Preservation, 40(4): 681–687. 10.1111/jfpp.12648
Hu, L.L., Niu, S., Huang, T., Wang, K., Shi, X.H. and Cai, Y.D., 2010. Prediction and analysis of protein hydroxyproline and hydroxylysine. PLoS One, 5(12): e15917. 10.1371/journal.pone.0015917
Ito, Y., Toki, S., Omori, T., Ide, H., Tatsumi, R., Wakamatsu, J.I., et al. 2004. Physicochemical properties of water-soluble myofibrillar proteins prepared from chicken breast muscle. Animal science journal, 75(1): 59–65. 10.1111/j.1740-0929.2004.00156.x
Jadwong, K. and Therdthai, N., 2018. Effects of ultrasonic and enzymatic treatment on cooking and eating quality of Sao Hai rice. Food and Applied Bioscience Journal, 6(Special): 153–165.
Kaspy, M.S., Hannaian, S.J., Bell, Z.W. and Churchward-Venne, T.A., 2023. The effects of branched-chain amino acids on muscle protein synthesis, muscle protein breakdown, and associated molecular signalling responses in humans: an update. Nutrition Research Reviews, pp. 1–36. 10.1017/S0954422423000197
Kukusamude, C., Sricharoen, P., Limchoowong, N. and Kongsri, S., 2021. Heavy metals and probabilistic risk assessment via rice consumption in Thailand. Food Chemistry, 334: 127402. 10.1016/j.foodchem.2020.127402
Marshall, R.T., Goff, H.D. and Hartel, R.W., 2003. Ice cream. Chapter 5: Calculation of Ice Cream Mixes, pp. 155–191. Springer Science & Business Media.
Matthews, D.E., 2020. Review of lysine metabolism with a focus on humans. The Journal of nutrition, 150(Supplement_1): 2548S–2555S. 10.1093/jn/nxaa224
Mohammadi, R., Mortazavian, A.M., Khosrokhavar, R. and da Cruz, A.G., 2011. Probiotic ice cream: viability of probiotic bacteria and sensory properties. Annals of microbiology, 61: 411–424. 10.1007/s13213-010-0188-z
Muse, M.R. and Hartel, R.W., 2004. Ice cream structural elements that affect melting rate and hardness. Journal of dairy science, 87(1): 1–10. 10.3168/jds.S0022-0302(04)73135-5
O’ Flynn, T.D., Hogan, S.A., Daly, D.F., O’ Mahony, J.A. and McCarthy, N.A., 2021. Rheological and solubility properties of soy protein isolate. Molecules, 26(10): 3015. 10.3390/molecules26103015
Omar, S.R., Aminuddin, F., Karim, L., Suhaimi, N. and Omar, S.N., 2020. Acceptability of novel antioxidant ice cream fortified with nutritious Carica papaya seed. Journal of Academia, 8(1): 7–17.
Patel, M.R., Baer, R.J. and Acharya, M.R., 2006. Increasing the protein content of ice cream. Journal of dairy science, 89(5): 1400–1406. 10.3168/jds.S0022-0302(06)72208-1
Pon, S.Y., Lee, W.J. and Chong, G.H., 2015. Textural and rheological properties of stevia ice cream. International Food Research Journal, 22(4): 1544–1549.
Purnomo, E. H., Fransiska, A. N., Konsue, N. and Pathomrungsiyounggul, P., 2018. Fortification of rice grain with gac aril (Momordica conchinchinensis) using vacuum impregnation technique. Current Research in Nutrition and Food Science, 6(2): 412–424. 10.12944/CRNFSJ.6.2.16
Rerkasem, B., 2017. The rice value chain: a case study of Thai rice. Chiang Mai University Journal of Social Sciences and Humanities, 4(1): 1–26. 10.12982/CMUJASR.2017.0001
Roy, S., Hussain, S.A., Prasad, W.G. and Khetra, Y., 2022. Quality attributes of high protein ice cream prepared by incorporation of whey protein isolate. Applied Food Research, 2(1): 100029. 10.1016/j.afres.2021.100029
Sabet-Sarvestani, N., Eskandari, M.H., Hosseini, S.M.H., Niakousari, M., Hashemi Gahruie, H., and Khalesi, M., 2021. Production of synbiotic ice cream using Lactobacillus casei/Lactobacillus plantarum and fructooligosaccharides. Journal of Food Processing and Preservation, 45(5): e15423. 10.1111/jfpp.15423
Sharma, M., Singh, A.K. and Yadav, D.N., 2017. Rheological properties of reduced fat ice cream mix containing octenyl succinylated pearl millet starch. Journal of Food Science and Technology, 54: 1638–1645.
Suebpongsang, P., Ekasingh, B. and Cramb, R., 2020. Commercialisation of rice farming in Northeast Thailand. White gold: The commercialisation of rice farming in the Lower Mekong Basin, pp. 39–68. 10.1007/978-981-15-0998-8
Taha, A., Ahmed, E., Hu, T., Xu, X., Pan, S., and Hu, H., 2019. Effects of different ionic strengths on the physicochemical properties of plant and animal proteins-stabilized emulsions fabricated using ultrasound emulsification. Ultrasonics Sonochemistry. 58: 104627. 10.1016/j.ultsonch.2019.104627
Talwalkar, A. and Kailasapathy, K., 2004. The role of oxygen in the viability of probiotic bacteria with reference to L. acidophilus and Bifidobacterium spp. Current issues in intestinal microbiology, 5(1): 1–8. PMid: 15055922
Thakkar, S., Anklam, E., Xu, A., Ulberth, F., Li, J., Li, B., et al. 2020. Regulatory landscape of dietary supplements and herbal medicines from a global perspective. Regulatory Toxicology and Pharmacology, 114: 104647. 10.1016/j.yrtph.2020.104647
Wattanaprasert, S., Borompichaichartkul, C., Vaithanomsat, P. and Srzednicki, G., 2017. Konjac glucomannan hydrolysate: A potential natural coating material for bioactive compounds in spray drying encapsulation. Engineering in Life Sciences, 17(2): 145–152. 10.1002/elsc.201600016
Yan, L., Yu, D., Liu, R., Jia, Y., Zhang, M., Wu, T., et al. 2021. Microstructure and meltdown properties of low-fat ice cream: Effects of microparticulated soy protein hydrolysate/xanthan gum (MSPH/XG) ratio and freezing time. Journal of Food Engineering, 291: 110291. 10.1016/j.jfoodeng.2020.110291
Zanhi, N.K. and Jideani, I.A., 2012. Physico-chemical and sensory qualities of soy and milk solids fortified low fat yoghurt. African Journal of Agricultural Research, 7(38): 5336–5343. 10.5897/AJAR11.449
Article Sidebar
Published
Jun 22, 2024
Article Details
Section
Research Article
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.