Production of synbiotic ice-cream using Lactobacillus casei/Lactobacillus plantarum and fructooligosaccharides

Production of synbiotic ice creams formulated with fructooligosaccharides was performed in this study. Fermentation of ice cream mix was carried out using Lactobacillus casei and Lactobacillus plantarum. Fermented samples had lower pH and higher acidity than unfermented samples. The highest viability of probiotics during storage was associated with synbiotic ice creams, demonstrating a beneficial role of fructooligosaccharides for the growth of lactic acid bacteria (LAB). The highest degree of hydrolysis (DH) (9%–12%) and the highest 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging activity (75%–78%) was associated with synbiotic ice creams. The results showed that melting postponed, and the apparent viscosity (μapp) was increased for the ice creams formulated with fructooligosaccharides. The maximum μapp (~2 Pa∙s) and the highest gumminess (9,528.70 gf) and cohesiveness (0.32) were associated with the synbiotic ice cream having L. casei. Sensory analysis showed that the fermented ice creams had lower overall acceptability than the unfermented ice creams due to the high acidity as a consequence of LAB growth. Novelty impact statement A comparison between Lactobacillus plantarum and L. casei for the development of synbiotic ice creams showed that the ice cream fermented by L. casei had a higher apparent viscosity, gumminess, and cohesiveness. Addition of fructooligosaccharides to the ice cream mix inoculated with lactic acid bacteria reduced the adverse effect of LAB on the sensory properties. The incorporation of fructooligosaccharides and LAB resulted in the development of synbiotic ice creams with improved tehchno‐functional properties and higher antioxidant activity compared to the control ice cream.