Effects of different levels of refined cane sugar and unrefined coconut palm sugar on the survivability of lactobacillus acidophilus in probiotic ice cream and its sensory and antioxidant properties

Food Science and Technology Research

Volumn 21, Issue 6, 2015, Pages 857-862

  Low, Ray Hu Pin ^a   Baba, Ahmad Salihin ^a   Aboulfazli, Fatemeh ^a  

^a UNIVERSITY OF MALAYA   (Malaysia)

Author keywords

Antioxidant capacity; Lactibacillus acidophilus; Probiotic ice cream; Sensory properties; Sugar

Indexed keywords

AGENTS; ANTIOXIDANTS; BACILLI; PLANTS (BOTANY); SUGAR CANE; SUGARS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; ANTIOXIDANT PROPERTIES; ICE CREAMS; LACTIBACILLUS ACIDOPHILUS; LACTOBACILLUS ACIDOPHILUS; MICROBIAL SURVIVAL; SENSORY PROPERTIES;

ICE;

EID: 84958232388     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.21.857     Document Type: Article

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