Published Paper Details:

A study was undertaken to develop a probiotic ice cream using Lactobacillus strain isolated from curd. Ice-cream is the commonly consumed dessert by all age grouped population and hence, the benefit. A study was conducted to develop a probiotic ice cream using Lactobacillus strains separated from curd. Today, the demand for functional foods with health benefits is growing rapidly due to the increased awareness of the consumers on impact of food on health around the world. Probiotic ice cream was developed ice cream can be stored for a long time without losing its properties, and it is a highly popular product all over the world. The formulated ice cream was evaluated for its proximate composition, quality parameters and microbiological aspects. The storage stability was also evaluated to check the viability of probiotics on storage. Lactobacillus strains are effective in treating various gastrointestinal disorders, adding them in ice cream can make it accessible for a large population. The findings revealed that the probiotic viability was constant for first 15 days and later on decreased gradually. The sensory quality was acceptable and the viability can be increased by some effective processing methods like encapsulation.