Production and Evaluation of Functional Probiotic Ice Cream

Abstract

In the present study an approach was made to produce functional probiotic ice cream by using

the four probiotic organisms namely type-1 (Sterptococcus thermophilus), type-2

(Lactobacillus bulgaricus), type-3 (Bifidobacteria), type-4 (Saccharomyces), type-5 (Mixture

of Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacteria and Saccharomyces

and type-6 (Plain ice cream; without probiotic organisms) using conventional ice creammaking method. All types were assessed for proximate and rheological analysis. Total solids

and carbohydrate contents were found slightly high (P<0.05) in type-III and low in type-IV;

whereas in other types non-significant variation was noted. Fat content (%) was observed high

in type-VI followed by IV, II, III, V and Type-I respectively. Remarkably high protein content

(%) marked for the type I followed by type-II, III, IV, V and VI, respectively. Similarly, high

ash content (%) was noted in Type-I and V while low in the type-II probiotic ice cream. Acidity

(%) and pH value vaired among all the probiotic isecComparatively more expansion in volume

(overrun %) appeared in the type III and little in type- II and VI ice cream. Type-V and I ice

cream melted quickly while slowly in the type VI ice cream. On the basis of composition,

rheological features, physical attributes Sacchromyces and Bifidobacterial probiotic containing

types of ice cream were found better.