2020/01/06 by Ishtiaque Ahmad, Anjum Khalique, Muhammad Junaid +3
Agricultural and Biological Sciences · Nursing · #Microbial Metabolites in Food Biotechnology #Microencapsulation and Drying Processes #Proteins in Food Systems
paper · doi:10.1111/ijfs.14511
openalex publication_date 2020/01/06 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/31
Summary The objective of this study was to evaluate the effect of apple peel polyphenol extract (APPE) on the microbiological and physicochemical properties of yoghurt ice cream stored at −20 °C for 90 days. Five level of APPE were added in yoghurt ice cream as: CTL (control without APPE); AE1 (1% APPE); AE2 (2% APPE); AE3 (3% APPE); AE4 (4% APPE); and AE5 (5% APPE). Samples with APPE had viable counts of Lactobacillus acidophilus and Bifidobacterium lactis of ≥8 log cfu g −1 and >7 log cfu g −1 , respectively, during 90 days storage except the control sample. The highest viability of probiotics was obtained in the sample fortified with 5% APPE. The presence of APPE increased the acidity, decreased the melting rate and enhanced the overrun. Compared with the control sample, the hardness of the experimental samples increased with the fortification of APPE. The addition of APPE significantly increased sensory attributes.