• Wajiha S
• Pavithra Alagarsamy
• DR.P.S.PRATHIBHA

Anxiety is a common condition characterized by the symptom of worry and apprehension. The study aimed to focuses on the development of a Synbiotic ice cream which is incorporated with okra and yogurt as prebiotic and probiotic respectively, A functional food product that not only promised a nutritional density but also showed palatability and consumer appeal. The formulation of the ice cream involves several factors like extraction of gel, blending, freezing, the selection of the suitable ingredients and the processing factors were carefully selected to improve the survival of the beneficial bacteria and to enhance the prebiotic effects of the okra pectin. The sensory evaluation tests were conducted to assess the acceptability of the product. The feedbacks on the consumer preferences on the different sensory characteristics where collected. The resultant synbiotic ice cream serves as a palatable option for functional foods.

Synbiotic, Ice cream, Yogurt, Okra, Functional food

"Formulation and Standardization of Synbiotic Icecream with Incorporation of Okra gel (Abelmoschus esculentus) as a Prebiotic and Yogurt ( Lactobacillus, Streptococcus thermophilus) as a Probiotic for the Management of Anxiety", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.11, Issue 3, page no.i675-i680, March-2024, Available :http://www.jetir.org/papers/JETIR2403887.pdf

"Formulation and Standardization of Synbiotic Icecream with Incorporation of Okra gel (Abelmoschus esculentus) as a Prebiotic and Yogurt ( Lactobacillus, Streptococcus thermophilus) as a Probiotic for the Management of Anxiety", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.11, Issue 3, page no. ppi675-i680, March-2024, Available at : http://www.jetir.org/papers/JETIR2403887.pdf