The quality characteristics and shelf life of probiotic ice cream produced with saruc and Saccharomyces boulardii

Ten types of classic and probiotic (Saccharomyces boulardii) ice cream were produced using different mixture combinations containing 10 or 20% Saruc, a traditional Turkish snack containing dried Cimin grape, Kemah walnut, and 0.5 or 1.0% grape seed. Physical, chemical, and microbiological analyses conducted during the storage period (days 1, 15, 30 and 60 at-20 ± 1°C) were used to assess the probiotic shelf life and quality properties of the ice cream samples. The desired therapeutic effects of S. boulardii levels in probiotic products were from 106 to 108 CFU/g during storage. The results revealed that Saruc, grape seed, and S. boulardii had a significant effect on the quality properties of ice cream samples. Titration acidity, total dry matter, fat, protein, ash, glucose, fructose, total sugar, viscosity, first dripping time, complete melting time, a& value, and calorie (kcal) values increased with increasing concentration of Saruc. However, pH, sucrose, melting rate, L&, and b& values decreased. Grape seed increased titration acidity, protein, fat, ash, viscosity, first dripping time, complete melting time, and calorie values in all samples, but decreased the pH values. The addition of Saruc and grape seed positively affected the growth and viability of S. boulardii at levels from 106 to 108 CFU/g during storage. Taking all the quality parameters into consideration, it was shown that with the addition of Saruc, grape seed, and S. boulardii, new functional ice creams with high nutritional value could be produced.