Sensory quality of ice cream with microencapsulated probiotics

Abstract

The sensory quality of an ice cream with prebiotic microcapsules composed of three natural polymeric materials was evaluated, which was capable of maintaining the viability of a mixed culture of probiotic strains during storage (-18 °C). The free and microencapsulated strains were added to the ice cream base before ripening. Viability in MRS broth, at 36 ± 1 °C/24 h, pH, acidity, texture and sensory quality of the ice cream were evaluated using the triangular test between ice cream with and without microcapsules and the hedonic test. The viability remained above 7 log CFU/g, without significant differences in the texture of the ice cream, with the sample with microcapsules being the most widely accepted. It is concluded that the prebiotic microcapsules managed to maintain the therapeutic viability of three probiotic strains during storage (≥ 10⁷ CFU/mL) with a greater degree of acceptance by consumers.