Investigation of sugar and fat substitution with malt extract and inulin in order to prepare dietary syrup used for probiotic ice cream

Utilization of dairy products assumed to be the first option for the phrmaceutical purposes. Hence, in this project, we have been following to produce a functional product, which is fortified with malt extract (5%, 10% and 15%), and inulin (0.5%, 1% and 2%) and containing Lactobacillus casei. Microbial survival, physicochemical, textural and sensorial properties investigated during 28 days. The results showed that storage of treatments for up to 28 days at 4 °C significantly reduced the activity of probiotic microorganisms (p≤0.05). Physicochemical properties of ice cream, showed an alteration, so that pH of treatments decreased significantly while acidity increased (p≤0.05). Color parameters induced as malt extract and inulin increased (p≤0.05). Functional properties including melting stability and over run also improved dramatically, however, in treatments with 15 percent of malt extract a reverse trend observed (p≤0.05). Increase in inulin and malt extract revealed with an upward trend in hardness and adhesiveness of treatments. In addition treatments with 15 percent of malt extract weakened the textural properties, Eventually end up in  sensorial evaluation of treatments led to selection of sample D (treatment with 5 percent malt extract, 1 percent inulin),  which is recommended for probiotic ice cream fortification.