Application of L actobacillus acidophilus ( LA 5) strain in fruit‐based ice cream

A study was performed to apply a probiotic strain into fermented ice cream mix with suitable fruit bases to develop a value‐added product with a substantial level of viable organisms for a sufficient shelf life. Pure direct vat strain culture of L actobacillus acidophilus ( LA 5) in freeze‐dried form was inoculated into a mixture of ice cream, frozen, and the number of viable organisms during frozen storage for a period of time was enumerated, using turbidity measurements with a spectrophotometer. An ice cream sample prepared without the probiotic culture was compared with the test sample for quality, by testing the basic quality parameters for ice cream. Results show a reduction in the over run of the probiotic ice cream compared to the nonprobiotic ice cream. Significantly high level ( P 0.05) in the fat content in the two types of ice cream was observed. A significantly low level ( P