DEVELOPMENT OF A NEW GENERATION ICE CREAM RECIPE AND TECHNOLOGY ENRICHED WITH PREBIOTIC-PROBIOTIC (SYNBIOTIC) ADDITIVES

This study focuses on the development of a functional ice cream formulation enriched with synbiotic food additives, combining the prebiotic inulin and the probiotic Lactobacillus rhamnosus. The primary aim was to optimize the production technology of synbiotic ice cream and evaluate the effects of these additives on its physicochemical properties, structural stability, and sensory quality. The probiotic culture was introduced after pasteurization to preserve cell viability, while inulin was incorporated as a prebiotic fiber to enhance texture and support probiotic survival. The results demonstrated that the synbiotic combination positively influenced the overrun, melting resistance, and microstructural uniformity of the product. Sensory evaluation revealed improved creaminess, balanced sweetness, and enhanced overall acceptability in synbiotic samples compared to the control. Additionally, inulin contributed to better probiotic stability during storage, indicating its effectiveness as a supportive substrate. These findings confirm the potential of developing synbiotic-enriched ice cream as a health-promoting functional dairy product with improved nutritional and technological characteristics. The study provides a scientific basis for creating innovative ice cream products aimed at supporting gut microbiota and meeting the growing consumer demand for healthier frozen desserts.

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