• Dinesh S. Pawar
• Prathamesh A. Deshpande
• Suhana S. Kulavoor

Ice cream is a frozen dairy product made by suitable blending and processing of cream and other milk product, together with sugar and flavour, with or without stabilizer or colour, and with incorporation of air during freezing process. Probiotics are the microorganisms that have claimed to have health benefits when consumed in specific amount. Kefir is a natural probiotic. It has frequently claimed to be against variety of disease. The aim of the work was to obtain ice cream which contains Probiotic i.e. viable microorganisms, using Kefir as a source of probiotic bacteria. As kefir ice cream developed was not accepted because of the use of fermented milk, so the present study was conducted to enhance the sensory acceptability and to determine the nutritional content of ice cream. The probiotic kefir ice cream was evaluated organoleptically using hedonic scale method. It provides 10.15 g of protein, 23.95 g of carbohydrates, 8.8 mg of Vitamin C and 27 mg of calcium

Ice cream, Probiotic, Kefir, Organoleptic response, Dairy product, Pineapple

"Development of Probiotic Pineapple Ice cream and Smoothie", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.7, Issue 7, page no.143-148, July-2020, Available :http://www.jetir.org/papers/JETIR2007016.pdf

"Development of Probiotic Pineapple Ice cream and Smoothie", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.7, Issue 7, page no. pp143-148, July-2020, Available at : http://www.jetir.org/papers/JETIR2007016.pdf