Table 4.
Chemical compositions in the control and probiotic ice cream L. fermentum UCO-979C, of dairy-based ice creams.
| Dairy-Based Ice Creams | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| Chocolate with Brownie | Cookies and Cream | Greek Yogurt | |||||||
| Analysis | Probiotic | Control | p (Value) | Probiotic | Control | p (Value) | Probiotic | Control | p (Value) |
| Ash % | 1.550 ± 0.028 | 1.490 ± 0.014 | 0.1153 | 1.100 ± 0.000 | 1.060 ± 0.014 | - | 0.960 ± 0.014 | 0.920 ± 0.014 | 0.1056 |
| Fat % | 6.100 ± 0.283 | 4.400 ± 0.283 | 0.0266 * | 3.200 ± 0.283 | 2.550 ± 0.212 | 0.1215 | 1.100 ± 0.000 | 0.650 ± 0.071 | 0.0704 |
| Fiber % | 0.860 ± 0.000 | 0.850 ± 0.014 | - | 1.285 ± 0.035 | 1.355 ± 0.035 | 0.1863 | 0.550 ± 0.042 | 0.625 ± 0.007 | 0.1325 |
| Moisture % | 60.655 ± 3.331 | 57.250 ± 1.004 | 0.3005 | 59.315 ± 0.035 | 57.895 ± 2.044 | 0.5056 | 63.930 ± 0.127 | 65.265 ± 0.007 | 0.0045 * |
| Protein % | 6.075 ± 0.050 | 6.445 ± 0.304 | 0.2315 | 4.855 ± 0.149 | 4.850 ± 0.057 | 0.9685 | 4.195 ± 0.219 | 4.105 ± 0.163 | 0.6868 |
| Sugar (g) | 19.159 ± 0.172 | 20.829 ± 0.284 | 0.0192 * | 20.577 ± 0.399 | 19.971 ± 1.594 | 0.6537 | 19.180 ± 1.318 | 21.441 ± 0.024 | 0.2489 |
| pH % | 6.545 ± 0.007 | 6.605 ± 0.007 | 0.0136 * | 6.780 ± 0.028 | 6.980 ± 0.014 | 0.0123 * | 5.565 ± 0.021 | 5.655 ± 0.021 | 0.0513 |
| Lactic Acid % | 0.291 ± 0.032 | 0.244 ± 0.031 | 0.2724 | 0.175 ± 0.000 | 0.090 ± 0.000 | - | 0.551 ± 0.031 | 0.514 ± 0.032 | 0.3537 |
Means with (*) are significantly different (p< 0.05).