Production of synbiotic ice cream using Lactobacillus casei / Lactobacillus plantarum and fructooligosaccharides

The demand for healthpromoting food products has been increasingly raised in recent years. Probiotic foods are the food products having sufficient population of viable probiotic microorganisms which promote beneficiary effects for the human body (Cruz et al., 2009). During the production of probiotic foods, the viability of probiotic microorganisms needs to be retained and the final product should contain at least Received: 16 July 2020 | Revised: 13 January 2021 | Accepted: 2 March 2021 DOI: 10.1111/jfpp.15423

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