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K. J. Aryana, S. Pluche, R. M. Rao, P. McGrew and N. P. Shah, “Fat-Free Plain Yogurt Manufactured with Inulins of Various Chain Lengths and Lactobacillus acidophillus,” Journal of Food Science, Vol. 72, No. 3, 2007, pp. M79-M84. doi:10.1111/j.1750-3841.2007.00302.x

has been cited by the following article:

• TITLE: Effect of Honey a Natural Sweetener with Several Medicinal Properties on the Attributes of a Frozen Dessert Containing the Probiotic Lactobacillus acidophilus

  AUTHORS: Abigail Greenbaum, Kayanush J. Aryana

  KEYWORDS: Probiotic; Health; Dessert; Honey

  JOURNAL NAME: Open Journal of Medical Microbiology, Vol.3 No.2, June 19, 2013

  ABSTRACT: Lactobacillus acidophilus has several health advantages. Honey has several medicinal properties and is also a natural sweetener which could be used in frozen desserts. There are various types of honey based on color namely, light, amber and dark. Influence of honey on attributes of a probiotic frozen dessert is not known. The objective was to study the effect of light, amber colored and dark honey on the Lactobacillus acidophilus counts and quality attributes of probiotic ice cream. Ice creams were manufactured with use of Lactobacillus acidophilus at 50 g of frozen culture concentrate per 7.75 liters of ice cream mix and with the use of light or amber or dark honey individually. Control had no honey and was sweetened with sugar. Use of honey increased Lactobacillus acidophilus counts and viscosity, while decreased pH and melt down volume. Light honey ice cream had flavor and appearance scores comparable to the control vanilla ice cream. Light honey can be recommended for the manufacturing Lactobacillus acidophilus probiotic ice creams thus having a frozen dessert with the health advantageous medicinal properties of honey.