Development of potentially probiotic and synbiotic pumpkin frozen desserts

• Main Authors: Aleksandra Szydłowska, Danuta Kołożyn-Krajewska
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2019-01-01
• Series: CyTA - Journal of Food
• Subjects: pumpkin; probiotic bacterial strains; sorbets; functional food; prebiotics
• Online Access: http://dx.doi.org/10.1080/19476337.2019.1570975

The aim of this work was the development of novel potentially probiotic and synbiotic sorbets using one variety of pumpkin in laboratory conditions and estimation of products quality during storage. Five kinds of fermented pumpkin sorbets were produced with one probiotic strain Lactobacillus rhamnosus Lock 0900, concentrations of 17% added sugar with or without pineapple juice addition. The fruit-pumpkin sorbets contained 1%, 2%, 3% of inulin addition. Products were frozen and stored for 6 months at −30°C. On the basis of the research carried out, the hypothesis assumed was proved: it was possible to use a probiotic bacterial strain and conditions of fermentation of pumpkin pulp, which is a semi-finished product, for sensory acceptable sorbet, containing an appropriate number of probiotic bacteria. Developed pumpkin sorbets, after storage at −30°C were characterized by good sensory quality and contained an appropriate probiotic bacterial number, therefore could be considered as potentially probiotic products.