Formulation and assessing characteristics of probiotic ice cream fortified with free and encapsulated iron

Ice cream was supplemented with 50 mg per kg free and encapsulated forms of iron and Lactobacillus casei (a probiotic). Physicochemical characteristics such as pH, acidity, overrun, viscosity, melting rate, texture, and lipid oxidation of the enriched ice cream were determined over 90 days at − 18 °C. Furthermore, the survival of Lactobacillus casei and sensory attributes were also examined during and at the end of storage. No adverse effect was observed on hardness, adhesion, cohesion, and acidity but viscosity dropped during this period. A significant increase in the lipid oxidation rate was observed, especially in samples supplemented with the free iron. Some reduction in the probiotic counts was observed, however the value was maintained above the minimum threshold of 106 cfu/g at the end of 90 days.