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Artigo Produção Nacional Revisado por pares

BIBTEX RIS

Ice-cream as a probiotic food carrier

2009; Elsevier BV; Volume: 42; Issue: 9 Linguagem: Inglês

10.1016/j.foodres.2009.03.020

1873-7145

Adriano G. Cruz, Adriane Elisabete Costa Antunes, Ana Lúcia Orlandini Pilleggi de Sousa, José A.F. Faria, Susana Marta Isay Saad,

Digestive system and related health

Ice-creams are food products showing potential for use as probiotic vehicles, with the added advantage of being appreciated by people belonging to all age groups and social levels. However, the development of ice-creams containing probiotic bacteria requires the overcoming of certain technological intrinsic requirements related to their processing stages. The aim of the present paper was to review the technological parameters involved in the production of probiotic ice-creams. Although the application of probiotics in cheeses, and especially in fermented milks, has been widely explored in the literature, ice-cream is a relatively innovative matrix for the application of probiotics, and thus a review about its potential as probiotic food carrier could be very helpful.