Formulation and quality characterization of soy milk based dietary ice cream with the incorporation of probiotics and utilization, of fruit waste as a functional ingredient

Ice cream production is a complex process involving various stages such as pasteurization, homogenization, aging, freezing, and packaging. The quality and characteristics of ice cream depend on several factors including ingredients, processing parameters, and equipment used. The purpose of this paper was to formulate an ice cream with soy milk and cow milk & banana powder. Three formulations of ice cream were prepared: one soy-based (containing soy milk 70% , cow milk 30%) and this is control sample, the other with soy-based probiotic ice cream (containing soy milk 70% , cow milk 30%,lactobacillus lactis culture ) and last one is sugar free (containing 100 % cows milk only lactobacillus lactis culture ) & for the sugar replacement here we added dextrose,fructo-oligosaccharide & oligofructose) & for all the three types of ice creams here we used ripened banana powder as it is prebiotic ingredient. The rapid increase in plant waste production in the agri-food industry is a significant global issue, considering storage, disposal, environmental impacts and potential health risks. The objective of this study was to find out whether Musasava banana skin flour (BPF) and jackfruit seed flour are suitable as substitutes for maida flour in making ice cream cones. Here, different percentages of BPF and JSF were combined to replace maida in different percentages and the results were checked. Cone prepared from a combination of 40% JSF as maida substitute and 10% BPF as maida substitute and this waffle cone preparation had 50% additional maida making up the rest.