Fermentation of Dietary Fibre-Added Milk with Yoghurt Bacteria and L. rhamnosus and Use in Ice Cream Production

Round 1

Reviewer 1 Report

I am very grateful you for the invitation to review the manuscript fermentation-2100887 by Sezer and coauthors "Fermentation of dietary fibre-added milk with yoghurt and L. rhamnosus bacteria and use in ice cream production”. This research aimed to ferment dietary fibre incorporated into the milk before using it in ice cream formulations to evaluate the effect of dietary fibre on the viable cell counts in both milk and ice cream. The work is interesting but needs a few adjustments to increase the quality of the material.

 

Comments:

- Title: It is not clear whether the term yoghurt refers to the addition of the finished product or to the use of microorganisms used in the production of yoghurt. Please check, as this appears throughout the entire work (it is only evident in the material and methods).

- Abstract: Insert a brief comment on the hypothesis of the work.

- Abstract: It is important to describe the main results numerically, rather than indicating them as an increase or decrease.

- Insert a relevant conclusion in the abstract.

- Lines 23-24: Specify the “benefits in the prevention of diseases naturally”.

- Lines 25-26: It is necessary to specify that this claim refers to a limited number of products since the vast majority have a critical component for diets.

- Lines 34-35: Include the appropriate amount to be considered.

- Lines 36-40: The information is irrelevant since the work does not propose the improvement of nomenclature, nor identification, only application.

- Introduction: Insert information about the production and consumption of ice cream around the world since it is justified as a product with a widely consumed matrix.

- Lines 44-45: Please remove the sentence. The claim is too early. The article emphasizes the scarcity of studies and several problems related to the application of probiotics to different groups.

- Standardize the units throughout the text. The use of l, L, min, minutes, hour, h, among others is verified.

- Line 106: Indicate whether the stabilizing was also used in the control.

- At several points, the control (C) is presented, but there is no presentation of the data in the tables. Review footers.

- Lines 160-162: It is not clear the principle of determination and what it indicates.

- Line 205; 211 among others: It is not clear how the fiber “protects the viability” of the mentioned microorganisms.

- 3.1. Viable Cell Counts: Please indicate the counts required by regulations and the effect in small doses.

- Lines 233; Table 3: Indicate which parameter the term “icy structure” refers to.

- Where is the control (C) described in the tables?

- Lines 294-295: Specify the reason for the increase in hardness (consistency, protein structures, etc.)

- Lines 304-305: The authors should better detail the destabilization of fat. Is it related to emulsion breakage? Not clear in the text.

- 3.4. Chemical Properties: A brief discussion is presented regarding the parameters and how they can affect the maintenance of microorganisms and product structure, for example. Authors should review this item.

Author Response

Dear reviewer,

We would like to thank you for your valuable comments and suggestions. If you are not satisfied with our answers, please bring your question(s) to our attention again.

Author Response File: Author Response.pdf

Reviewer 2 Report

The authors presenting novel functional foods in array of ice creams, incorporating dietary fibers and obtained from milk previously fermented with probiotic bacteria. The article is well written and it is clear. However, some points require correction: 

First, the authors should be in attention that Lactobacillus genus suffered recently taxonomic changes that should be considered. Therefore, the authors must correct in the manuscript in compliance.    

Line 9 The authors should write L. rhamnosus in extensive form since it is the first mention in the text. 

Line 10 The authors should remove the full stop after word “fibres” 

Line 12 The authors should write S. thermophilus in extensive form since it is the first mention in the text.  

Lines 33-36 In the sentence “Probiotics are considered as ‘live microorganisms when administered in adequate amounts confer a health benefit on the host.’ according to the definition of the WHO and FAO in 2002. “ This statement should be supported with references.  

Lines 58-59 The authors should write L. acidophilus in extensive form since it is the first mention in the text. 

Table 1, Table 2, Table 3, Table 4 should be placed after their mention in the text. The author must correct this mistake in conformity. 

Line 241-242 “Probiotic ice cream with inulin had the highest scores in terms of "taste and smell" and "general taste" In this sentence, the authors probably should refer general acceptability instead of general taste, correct?  

Taking into account that Table 4 corresponds to Physical and chemical properties of the yoghurt and probiotic ice creams on the first day of the storage the subsections 3.3. Physical Properties and 3.4. Chemical Properties must be merged. 

In similar way to perform for physical and chemical properties of yogurt and ice creams, the thermal properties of those must be presented in Table format.

Author Response

Dear reviewer,

We would like to thank you for your valuable comments and suggestions. If you are not satisfied with our answers, please bring your question(s) to our attention again.

 

Author Response File: Author Response.pdf

Round 2

Reviewer 1 Report

  After carefully checking the responses and the revisions, the manuscript is suggested to be accepted by Fermentation.

Author Response

Dear reviewer,

We would like to thank you for your valuable comments and suggestions.