Enhancing ice cream quality with dietary fiber and spore-forming probiotics: A study on Shouchella clausii and Heyndrickxia coagulans

Abstract

This study aimed to assess the potential positive impact of incorporating milk fermented with dietary fiber (wheat fiber and inulin) and spore-forming probiotics (Shouchella clausii and Heyndrickxia coagulans) on ice cream quality during 90 days at −25 °C. Ice cream formulations combined fermented and non-fermented ingredients. Viable cell and spore counts, sensory, physical, chemical, and thermal properties, and energy content were analyzed. Probiotic cultures remained viable in both vegetative and spore forms. Throughout storage, probiotic ice creams with S. clausii showed higher viable cell counts (≥8.25 log CFU/g) than those with H. coagulans. Among formulations, inulin-enhanced S. clausii ice cream had the highest viability, maintaining the best survival rate on day 90. All samples received equivalent scores for general acceptability, with a mean score of 7.45 for taste and smell, indicating no compromise in sensory quality. The fibers increased viscosity, affected melting time, and influenced fat destabilization, with wheat fiber contributing to increased hardness. Probiotic ice creams, whether fiber-enriched or fiber-free, had balanced calorie content comparable to standard ice cream, indicating potential for healthier dessert options. These findings highlight the potential of spore-forming probiotics and dietary fibers in developing functional ice creams with health benefits and high sensory quality.