Exploring the Storage Potential and Organoleptic Evaluation of Probiotic Ice Cream

This study evaluated the shelf life and sensory attributes of various probiotic strains incorporated into ice cream, both in fresh form and during storage at -18 ± 2°C over 90 days. Probiotic ice cream variants were prepared by inoculating ice cream mixes with specific probiotic strains: Streptococcus thermophilus, Bifidobacterium lactis, Lactobacillus bulgaricus, Saccharomyces boulardii, and a mixture of all probiotics. Plain ice cream served as the control. Results indicated that microbial quality of ice cream containing S. thermophilus had significantly higher total viable counts compared to those with S. boulardii and the plain ice cream asa control. Conversely, S. boulardii and the mixed probiotic ice creams exhibited higher coliform counts, while S. boulardii alone had elevated yeast and mold counts. Sensory evaluations revealed that ice cream with B. lactis received the highest scores for appearance, texture, flavor, and overall acceptance, followed by those with L. bulgaricus, S. thermophilus, the mixed probiotics, and the plain variant. The S. boulardii ice cream consistently received the lowest sensory scores throughout the storage period. In conclusion, incorporating specific probiotic strains into ice cream can enhance both microbial viability and sensory appeal. Notably, B. lactis and S. thermophilus are particularly effective in maintaining high viability and favorable sensory properties during frozen storage. These findings support the potential of probiotic ice cream as a functional food that combines health benefits with consumer satisfaction.