• Asma Afiya K
• Ms. P. Anu Ranjini Paneer Selvam
• Dr.P.S. Prathibha

This study explores the development of probiotic-infused ice cream with lemon and guava tapioca pearl, aimed at offering a nutritious dessert option in response to the increasing demand for functional foods. The study highlights the importance of incorporating probiotics endorsed by FSSAI for gut health benefits adhering to a minimum viable count of ≥10⁸ CFU per serving (Food Safety and Standards Authority of India, 2022). Through careful formulation and processing, the ice cream not only enhances its nutritional profile but also introduces innovative flavors, catering to diverse consumer preferences. The methodology involves the preparation of tapioca pearls infused with guava, alongside the creation of the ice cream mixture enriched with probiotic strains. Key steps include the utilization of serial dilution techniques to ensure probiotic viability and sensory evaluation using a 9-point hedonic scale. Statistical analysis aids in interpreting consumer preferences and acceptance. This study contributes to the understanding of functional food trends and the potential of probiotics in enhancing both the nutritional value and sensory appeal of ice cream products.

Probiotic lemon flavor ice cream, Guava tapioca pearls, Functional foods.

"Formulation And Evaluation Of Probiotic Natural Lemon-Flavoured Ice Cream With Guava-Infused Tapioca Pearls", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.11, Issue 3, page no.j693-j698, March-2024, Available :http://www.jetir.org/papers/JETIR2403989.pdf

"Formulation And Evaluation Of Probiotic Natural Lemon-Flavoured Ice Cream With Guava-Infused Tapioca Pearls", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.11, Issue 3, page no. ppj693-j698, March-2024, Available at : http://www.jetir.org/papers/JETIR2403989.pdf