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Abstract Recent developments in functional food have heightened the need for a further investigation about manufacture newest functional products for various consumers. The circumstances of production and preservation of these… Click to show full abstract
Abstract Recent developments in functional food have heightened the need for a further investigation about manufacture newest functional products for various consumers. The circumstances of production and preservation of these products need to be surveyed as well. The purpose of this study was to determine the survival rate of Lactobacillus paracasei in fermented and non-fermented frozen soy dessert, as well as evaluation of the physicochemical, rheological and sensory properties of the products. Fermented and non-fermented probiotic frozen soy dessert containing Lactobacillus paracasei ssp. paracasei was manufactured. Physicochemical, rheological and sensory properties of the products were assessed. The viable cell counts of L. paracasei was monitored during 180 days storage at −24 °C. A significant increase (p
Journal Title: Biocatalysis and Agricultural Biotechnology
Year Published: 2019
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