Table 3.

Chemical compositions in the control and probiotic L. fermentum UCO-979C fruit-based ice creams.

Fruit-Based Ice Creams
	Raspberry			Pineapple
Analysis	Probiotic	Control	p (Value)	Probiotic	Control	p (Value)
Ash %	0.165 ± 0.007	0.120 ± 0.014	0.0565	0.140 ± 0.014	0.095 ± 0.007	0.0565
Fat %	0.100 ± 0.000	0.100 ± 0.000	-	0.150 ± 0.071	0.065 ± 0.021	0.2450
Fiber %	0.980 ± 0.127	1.015 ± 0.007	0.7352	1.700 ± 0.141	1.475 ± 0.050	0.1677
Moisture %	76.820 ± 0.382	77.250 ± 0.396	0.3841	72.460 ± 0.580	74.335 ± 0.587	0.0847
Protein %	0.455 ± 0.021	0.305 ± 0.021	0.0194 *	0.270 ± 0.085	0.260 ± 0.071	0.9098
Sugar (g)	19.246 ± 0.024	19.238 ± 1.197	0.9946	23.920 ± 0.981	21.592 ± 0.233	0.0823
pH %	3.135 ± 0.007	3.420 ± 0.028	0.0052 *	3.670 ± 0.014	3.990 ± 0.014	0.0019 *
Lactic Acid %	0.868 ± 0.032	0.733 ± 0.015	0.0428 *	0.307 ± 0.004	0.259 ± 0.010	0.0253 *

Means with (*) are significantly different (p < 0.05).