Fig 1.
Ice cream production flowchart.
Table 1.
Composition of yogurt ice creams and probiotic ice creams mixes.
Table 2.
Attributes of ice cream sensory analyses with QDA method [47].
Table 3.
Titratable acidity, pH, protein, fat and total solids in yogurt and synbiotic mare’s milk ice creams.
Table 4.
Overrun, melting rate and texture parameters of yogurt and synbiotic mare’s milk ice creams.
Fig 2.
Colour parameters (L*, a*, b*) of yogurt and synbiotic mare’s milk ice creams.
Abbreviations: YO–yogurt ice cream; YO+I–yogurt ice cream with inulin; LCR+I–synbiotic ice cream with Lacticaseibacillus rhamnosus LCR and inulin; LP+I–synbiotic ice cream with Lactiplantibacillus plantarum LP and inulin Different letters indicate statistically significant (p < 0.05) differences.
Fig 3.
Overall sensory quality of yogurt and synbiotic mare’s milk ice creams.
Abbreviations: YO–yogurt ice cream; YO+I–yogurt ice cream with inulin; LCR+I–synbiotic ice cream with Lacticaseibacillus rhamnosus LCR and inulin; LP+I–synbiotic ice cream with Lactiplantibacillus plantarum LP and inulin Different letters indicate statistically significant (p < 0.05) differences.
Table 5.
Results of one-factor analysis of variance.
Fig 4.
A and B. Sensory profile analysis with QDA method of yogurt and synbiotic mare’s milk ice creams. Abbreviations: YO–yogurt ice cream; YO+I–yogurt ice cream with inulin; LCR+I–synbiotic ice cream with Lacticaseibacillus rhamnosus LCR and inulin; LP+I–synbiotic ice cream with Lactiplantibacillus plantarum LP and inulin.
Fig 5.
Count of lactic acid bacteria in yogurt and synbiotic mare’s milk ice creams and in fermented mare’s milk used for their production.
Abbreviations: YO–yogurt ice cream; YO+I–yogurt ice cream with inulin; LCR+I–synbiotic ice cream with Lacticaseibacillus rhamnosus LCR and inulin; LP+I–synbiotic ice cream with Lactiplantibacillus plantarum LP and inulin. Different letters indicate statistically significant (p < 0.05) differences within fermented milk (a,b) or ice cream (A,B,C).