Probiotic viability, β-carotene and mineral contents, color, physicochemical and sensory properties of ice cream prepared with carrot (Daucus carota L.) puree and Bifidobacterium animalis subsp. lactis BB-12

In this study, we aimed to increase the functional properties of ice cream by adding carrot puree (CP; 10, 20 and 30 %) and Bifidobacterium animalis subsp. lactis BB-12. As CP addition increased, the total dry matter, fat, protein, ash, overrun, melting rate, viscosity, and L*and H degrees values of the ice cream decreased; the first dripping time; the complete melting time; the K, Mg, Na, Fe, Cu and Mn contents; and the a*, b*and C*values increased (p<0.01). The amount of beta-carotene (0.13-12.94 mg/100 g) in all ice cream samples increased significantly with increasing CP ratio (p<0.01). The color of the ice cream preserved during storage. The Bifidobacterium BB-12 count in the probiotic ice cream samples ranged from 7.80-8.09 log cfu/g. The addition of 10 % CP did not affect the number of probiotics, while the addition of 20 % or 30 % CP decreased the number of probiotics. However, the viability rate was the highest (98.65 %) in the PC3 sample. All the samples containing CP received sensory scores between 5 and 7 out of 9 points, and the samples containing 10 % CP were more appreciated by the panellists after the control samples. In conclusion, a new functional ice cream variety that preserves its probiotic properties for at least 120 days (> 10(7)cfu/g), has 10 % CP, has a natural orange color and flavor, is mineral-enriched, and can reduce the amount of sugar used can be developed.