ArticleJournal of food science and technology2014
Synbiotic yogurt-ice cream produced via incorporation of microencapsulated lactobacillus acidophilus (la-5) and fructooligosaccharide.
Article in Journal of food science and technology, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
14 citing papers in PubMed.
- Application of Probiotics in Foods: A Comprehensive Review of Benefits, Challenges, and Future Perspectives.Foods (Basel, Switzerland) · 2025Review
- Probiotics Encapsulated via Biological Macromolecule for Neurological Therapy and Functional Food: A Review.Probiotics and antimicrobial proteins · 2025Review
- Recent developments in the production of prebiotic fructooligosaccharides using fungal fructosyltransferases.Mycology · 2024Review
- Enhancement of the quality attributes and health benefits synbiotic yoghurt from cow's milk.Heliyon · 2023Article
- Celiac Disease and Possible Dietary Interventions: From Enzymes and Probiotics to Postbiotics and Viruses.International journal of molecular sciences · 2022Review
- Emerging Technologies and Coating Materials for Improved Probiotication in Food Products: a Review.Food and bioprocess technology · 2022Review
- Potential of Probiotic Frozen Blackcurrant Products: Consumer Preference, Physicochemical Characterization, and Cell Viability.Foods (Basel, Switzerland) · 2021Article
- Preparation and Functional Properties of Synbiotic Yogurt Fermented withBioMed research international · 2021Article
- Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value.Nutrients · 2019Review
- Potential functional bakery products as delivery systems for prebiotics and probiotics health enhancers.Journal of food science and technology · 2018Article
- Some current applications, limitations and future perspectives of lactic acid bacteria as probiotics.Food & nutrition research · 2017Review
- Synbiotic potential of Doogh supplemented with free and encapsulated Lactobacillus plantarum LS5 and Helianthus tuberosus inulin.Journal of food science and technology · 2015Article
- Effect of dietary fibers on physico-chemical, sensory and textural properties of Misti Dahi.Journal of food science and technology · 2014Article
- Edible coatings as encapsulating matrices for bioactive compounds: a review.Journal of food science and technology · 2014Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Yogurt-ice cream is a nutritious product with a refreshing taste and durability profoundly longer than that of yogurt. The probiotic Lactobacillus acidophilus (La-5) cells either in free or encapsulated form were incorporated into yog-ice cream and their survivability were studied. Fructooligosaccharide (FOS) as a prebiotic compound at three levels (0, 4 & 8 % w/w) was added to yogurt-ice cream mix and its effects on some chemical properties, overrun and firmness of product were evaluated. The higher the incorporated FOS concentration, the lower were the pH value and higher the total solid content of treatments. FOS incorporation (8 %) significantly increased the overrun of treatments and reduced their firmness. The viable counts of free probiotics decreased from ~9.55 to ~7.3 log cfu/g after 60 days of frozen storage while that of encapsulated cells merely decreased less than 1 log cycle. Encapsulation with alginate microbeads protected the probiotic cells against injuries in the freezing stage as well as, during frozen storage.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.