J. Env. Bio-Sci., 2014: Vol.

28 (2): 171-174 ISSN 0973-6913 (Print), ISSN 0976-3384 (On Line)

DEVELOPMENT OF PROBIOTIC ICE CREAM INCORPORATED WITH SACCHAROMYCES

BOULARDII YEAST
C. Pandiyan
Department of Dairy Science,
Veterinary College and Research Institute, Namakkal- 637 002, Tamil Nadu,
email: ch.pandiyan@gmail.com

Received: 26-07-2014 Accepted: 20-09-2014

A study was conducted to incorporate probiotic yeast Saccharomyces boulardii in ice cream with different pH conditions of
fermentation (6.0, 5.5 and 5.0), survivability of S.boulardii in ice cream and sensory analysis of the probiotic ice cream samples.
The flavour score, body and texture score, colour, appearance and packaging (CAP) score of the different treatments showed a
(P<0.01) significant difference between control and treatments. Similarly the overall total sensory score also showed a (P<0.01)
significant difference between control and treatments. The S. boulardii count (log10 cfu/ml) of treatment ice cream mixes and ice
cream samples showed a (P<0.01) significant difference between them. The ice cream samples with a pH of 5.5 and 5.0 achieved
therapeutic minimum (106 cells/ml) as recommended by FAO/WHO, (2002). The probiotic ice cream prepared with a pH of 5.5
showed higher total sensory scores, but, the ice cream samples prepared with a pH of 5.0 showed lower sensory scores. From the
above studies, it is concluded that S. boulardii can be incorporated to prepare probiotic yeast ice cream and the ice cream mix can
be fermented up to the pH of 5.5 for good final product quality.

The gastrointestinal (GI) microflora is an extremely complex
ecosystem that coexists in equilibrium with the host. When
this equilibrium is disrupted, clinical disorders may occur.
Microbiota plays a well established role in infectious GI
diseases1. The microflora has been proposed as a major
regulator of the immune system outside the gut. Attempts
have been made to improve the health status of affected
individuals by modulating the indigenous intestinal flora using
living microbial adjuncts called 'probiotics'. Probiotics have
been defined as viable microorganisms that (when ingested)
have a beneficial effect in the prevention and treatment of
specific pathological conditions and 106 cfu/g is necessary to
achieve probiotic properties. In fact, probiotics have been used
for as long as people have eaten fermented foods2. Most
probiotic micro-organisms are bacteria. Certain dairy products
like koumiss, kefir are prepared by using yeasts. Still utilization
the yeasts in dairy products are limited. Probiotic yeasts are
non-pathogenic strains belonging to the genus Saccharomyces
cerevisiae var. boulardii3. S. boulardii, is the only probiotic
yeast that has proven effective both as preventive and as
therapeutic agent for diarrhoea and other GI disorders caused
by the administration of antimicrobial agents. S. boulardii
possesses many properties that make it a potential probiotic
agent. It survives transit through the GI tract; its temperature
o
optimum is 37 C, both in vitro and in vivo, inhibits the growth of
a number of microbial pathogens. Even though this yeast grows
well at pH 7-8, optimal growth is observed between pH 4.5 and
6.5. Yeast are thus good candidates as probiotics because
probiotics entering the GI tract must be resistant to local
stresses such as the presence of GI enzymes, bile salts,
organic acids and considerable variations of pH and
temperature. Potential mechanisms of probiotic activity are
based on secretion of proteases or inhibitory proteins,
stimulation of immunoglobulin A, acquisition and elimination
of secreted toxins4, 5. Based on these reasons the present
study is aimed to incorporate probiotic yeast Saccharomyces
boulardii in ice cream with different pH conditions of
fermentation (6.0, 5.5 and 5.0), survivability of S.boulardii in
ice cream and sensory analysis of the probiotic ice cream
samples.
MATERIALS AND METHODS
Fresh cow milk was obtained from the Livestock farm,
Veterinary College and Research Institute, Namakkal. Butter
(Aavin), skimmed milk powder (Aavin), stabilizer, emulsifier,
sugar, and vanilla flavour were purchased from the local market.
The pure cultures of Saccharomyces boulardii was obtained
from Dr. Reddy's Laboratories Ltd, India.
Necessary calculations (Table1) were made so as to have the
level of fat (10%) and total solids (36%) to be in compliance
 Development of Probiotic Ice Cream Incorporated (172)

with the standards prescribed by Bureau of Indian Standards6.
Accordingly, calculated quantity of milk and butter was heated
to 650C and then homogenized by a two stage homogenizer
(I stage 2500 psi and II stage 500 psi) to make uniform
emulsion. The mix was then heated to 750C, followed by
addition of the skimmed milk powder, sugar, stabilizer and
emulsifier with constant stirring so as to dissolve the
constituents completely, then pasteurized at 800C for 30
minutes and aged overnight at 50C. After ageing the ice cream
mix was heat treated to a temperature of 800C for 30 minutes
and cooled to 370C and the S. boulardii was inoculated into
ice cream mix at the rate of 4 per cent and incubated at 370C.
S. boulardii activated in Yeast Peptone Dextrose broth was
re-inoculated in the sterile skim milk was used as inoculums.
The pH of ice cream samples were recorded using digital pH
meter. The ice cream mixes were allowed to ferment up to the
pH of 6.0, 5.5, and 5.0. The ice cream mixes were transferred
to a batch freezer and freezing was carried out separately7.
After freezing, the ice cream was filled in 50 ml food grade
paper cups, covered with food grade lids and stored at -180C
to -23 0C. The S. boulardii count was made by using
chloramphenicol yeast glucose agar (Himedia laboratories).
The control and treatment ice cream samples were subjected
to sensory evaluation using modified version of ADSA ice
cream score card by a panel of six judges8. Maximum scores
allotted for flavour, body and texture, melting quality, colour,
appearance and packaging (CAP) and bacterial count were
10, 5, 3, 5 and 2 respectively. Full score (2/2) was given for
bacterial count in the score card. Statistical analysis of data
of the six replications was carried out by using completely
randomized design9.
RESULTS AND DISCUSSION
The mean flavour score showed a significant (P<0.01) difference
between the control and treatments (Table 2). The ice cream
prepared with pH of 6.0 was comparable with the control ice
cream and the treatment T2 (8.23) and T3 (7.85) had a
significant (P<0.01) difference between them. The body and

Table-1. Ingredients for various ice cream samples

Table-2. Sensory scores of various ice cream samples

[Means with different superscripts differ (P<0.01) significantly]

(173) Pandiyan
Table-3. Survival of S. boulardii in various ice cream samples
texture score for the control and treatments showed (P<0.01)
a significant difference, T3 scored lowest scores. The CAP
score for the control and treatments showed (P<0.01) a
significant difference and lowest score was noticed in T3. The
melting quality score for the control and treatments showed
(P<0.01) a significant difference and all the treatment samples
were scored lower as compared to the control. Total sensory
score for the different treatments and control showed (P<0.01)
a significant difference and the ice cream prepared with pH
6.0 was comparable with the control ice cream and the
treatment T2 (19.95) and T3 (18.82) had a significant (P<0.01)
difference between them. Supplementation of probiotic yeast
S. boulardii in ice cream was found to exert a little effect on
the flavour characteristics of the ice cream due to its higher
buffering capacity of the constituents7&10. The different probiotic
ice cream samples inoculated separately with L. gasseri, L.
rhamnosus, L reuteri, L. acidophilus and B. bifidum had
acceptable flavour and besides received highest scores for
body and texture, colour and melting quality10.
The S. boulardii count (log10 cfu/ml) of treatment ice cream
mixes and ice cream samples (Table- 3) showed a (P<0.01)
significant difference between them. There was a reduction in
the count of 0.42, 0.24 and 0.22 log counts of S. boulardii was
noticed after freezing of the ice cream mix in the treatments
T1, T2 and T3 respectively. The decline in the yeast count, as
a result of freezing, is likely due to the freeze injury of cells,
leading to the death of the cells. However, the mechanical
stresses of the mixing and freezing process and also
incorporation of oxygen into the mix may have resulted in a
further decrease in the count. The counts also decreased
during storage, however freezing and mixing involved in
converting the mix into ice cream had a greater effect on culture
viability than storage in ice cream7,10, 11, 13.
The ice cream samples with a pH of 5.5 and 5.0 showed total
S. boulardii count of (log10 cfu/ml) 6.76 and 7.01 respectively
and achieved therapeutic minimum (106 cells/ml) as
recommended by Food and Agricultural Organisatiom/World
Health Organisation2. The probiotic ice cream prepared with a
pH of 5.5 showed higher total sensory score and also had a
recommended therapeutic level. But, the ice cream samples
prepared with a pH of 5.0 showed a lower sensory score even
though the probiotic yeast S. boulardii count is higher,
consumer acceptability is less, hence it is not preferred. Ice
cream mixes fermented with Lactobacillus acidophilus to a
pH of 5.5 gave concurrent sensory scores12. The pH of 5.5
preferred for probiotic ice cream. Further, in the present study
the total sensory scores of the treatments T2 and T3 had
19.95 and 18.82 respectively7&11. From the above studies, S.
boulardii can be incorporated to prepare probiotic yeast ice
cream with pH of 5.5 for obtaining good quality final product.
Probiotic ice cream incorporating S. boulardii yeast could
be prepared with a pH of 5.5 with higher consumer acceptability
and to harvest maximum therapeutic benefits upon
consumption. For harvesting the maximum biotherpeutic
properties of S.boulardii, it could be incorporated in the
preparation various feremented milk products, since many
dairy products could serve as an effective medium for the
growth of S. boulardii.
 Development of Probiotic Ice Cream Incorporated (174)

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