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

Authors

  • Marifjonova B.A., Niyozov X.N. Tashkent Institute of Chemical Technology, Master's Student Tashkent Institute of Chemical Technology, Senior Lecturer, PhD

DOI:

https://doi.org/10.5281/zenodo.19984165

Keywords:

prebiotic-probiotic, Lactobacillus rhamnosus, inulin, muskmelon, recipe

Abstract

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.

Downloads

Download data is not yet available.

References

1.Gibson, G. R., & Roberfroid, M. B. (1995). Dietary modulation of the human colonic microbiota: Introducing the concept of prebiotics. The Journal of Nutrition, 125(6), 1401–1412.

2.FAO/WHO. (2002). Guidelines for the evaluation of probiotics in food. Report of a Joint FAO/WHO Working Group on Drafting Guidelines for the Evaluation of Probiotics in Food

3.Sanders, M. E. (2008). Probiotics: Definition, sources, selection, and uses. Clinical Infectious Diseases, 46(Suppl 2), S58–S61.

4.Saad, N., Delattre, C., Urdaci, M., Schmitter, J. M., & Bressollier, P. (2013). An overview of the last advances in probiotic and prebiotic field. LWT - Food Science and Technology, 50(1), 1–16.

5.Niness, K. R. (1999). Inulin and oligofructose: What are they? The Journal of Nutrition, 129(7), 1402S–1406S.

6.Homayouni, A., Azizi, A., Ehsani, M. R., Yarmand, M. S., & Razavi, S. H. (2008). Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream. Food Chemistry, 111(1), 50–55.

7.Cruz, A. G., Antunes, A. E. C., & Saad, S. M. I. (2009). Ice cream as a probiotic food carrier. Food Research International, 42, 1233–1239.

8.Abdullayev, A. A., & Jo‘rayev, O. M. (2020). Oziq-ovqat mahsulotlarini boyitishda biologik faol qo‘shimchalardan foydalanish texnologiyasi. Toshkent: O‘quv qo‘llanma.

9.Qodirova, N. M., & Eshonqulova, M. A. (2021). Probiotik mahsulotlar ishlab chiqarishning ilmiy asoslari. Oziq-ovqat sanoati jurnali, 3(2), 45–50.

10.Rasulov, R. M., & Haydarov, F. B. (2019). Sut mahsulotlari tarkibida prebiotik moddalar qo‘llanilishi. Innovatsion texnologiyalar ilmiy jurnali, 6(1), 72–78.

11.Tursunov, B. X., & Kattaev, Z. (2018). Oziq-ovqat sanoatida funksional qo‘shimchalarning o‘rni va ahamiyati. Texnologiya va innovatsiyalar, 4(3), 33–38.

12.G‘ulomova, S. X., & Karimova, D. S. (2022). Fermentlangan sut mahsulotlari texnologiyasida probiotik bakteriyalarning roli. O‘zbekiston oziq-ovqat xavfsizligi jurnali, 1(1), 58–63.

13.Sharipov, U. A. (2020). Sut va sut mahsulotlari texnologiyasi. Toshkent: Fan va texnologiya.

14.Mirzayeva, M. S. (2021). Prebiotik qo‘shimchalar qo‘shilgan muzqaymoqning sifat ko‘rsatkichlari. Talabalar ilmiy to‘plami, 2(5), 120–124.

15.Sotimov, O. B., X. N. Niyozov, and Q. O. Dodayev. "Tut mevasining tavsifi va kimyoviy tarkibi. Mevaning fizik-kimyoviy xususiyatlari" tadqiqotlar 83.2 (2026): 317-321.

Downloads

Published

2026-05-02

Issue

Vol. 5 No. 5 (2026): Journal of Multidisciplinary Sciences and Innovations

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors retain the copyright of their manuscripts, and all Open Access articles are disseminated under the terms of the Creative Commons Attribution License 4.0 (CC-BY), which licenses unrestricted use, distribution, and reproduction in any medium, provided that the original work is appropriately cited. The use of general descriptive names, trade names, trademarks, and so forth in this publication, even if not specifically identified, does not imply that these names are not protected by the relevant laws and regulations.

How to Cite

DEVELOPMENT OF A NEW GENERATION ICE CREAM RECIPE AND TECHNOLOGY ENRICHED WITH PREBIOTIC-PROBIOTIC (SYNBIOTIC) ADDITIVES. (2026). Journal of Multidisciplinary Sciences and Innovations, 5(5), 134-139. https://doi.org/10.5281/zenodo.19984165

Similar Articles

You may also start an advanced similarity search for this article.