In vivo and in vitro effect of Lactobacillus acidophilus in synbiotic ice cream enriched with whey protein concentrate

A study was conducted to prepare synbiotic ice cream by incorporating prebiotic substances viz., honey, fructo-oligosaccharides and inulin along with Lactobacillus acidophilus in ice cream, to assess the survivability of L. acidophilus during storage and to evaluate the effect of prebiotics on the survival of L. acidophilus in human being. The protein content and melting quality of the ice cream samples showed a significant (P 0.01) difference. The added prebiotics in the ice cream mix significantly (P 0.01) improved the growth of L. acidophilus. A significant reduction in the count of L. acidophilus was observed after freezing the ice cream mix and during 7 and 15 day of storage. Faecal examination of human volunteers fed with synbiotic ice cream for an experimental period of 15 days carried out on 0,7,15 and 21 days post treatment showed significantly increased faecal L. acidophilus count and significantly (p 0.01) reduced pH and coliform count. It may be concluded that the ice cream can be used as an excellent medium to deliver probiotics and prebiotics, to increase the activity of the L. acidophilus thereby improving gut health of the consumers.