Development and Evaluation of Functional Kefir-Enriched Ice Cream Development and Evaluation of Functional Ice Cream Enriched with Kefir
Abstract
This study aimed to produce ice cream with functional properties through the addition of kefir and to evaluate the resulting products in terms of chemical, physical, microbiological, and sensorial characteristics. Kefir, a fermented dairy product known for its complex microbial composition and potential health-promoting effects, was incorporated into ice cream to explore its functionality within a frozen matrix. The ice creams were prepared in two formulations: a kefir-free control and another containing 3% kefir. Both formulations were analyzed for physicochemical, microbiological, and sensory characteristics on days 0, 1, 15, and 30 of storage to monitor changes throughout the frozen shelf life. The findings indicated that kefir addition increased dry matter content (p < 0.01), viscosity (p < 0.01), and titratable acidity (p < 0.01), while significantly decreasing pH values (p < 0.01). These results reflect the impact of fermentation-derived metabolites on mix structure and acidity balance. Sensory evaluation revealed that the kefir-enriched group received significantly higher scores in texture and consistency (p < 0.01), as well as taste and aroma (p < 0.05), demonstrating improved consumer-relevant attributes compared to the control group. Microbiologically, a gradual decrease in the viability of Lactobacillus spp. and yeast-mold counts was observed during storage; however, a certain level of microbial viability was maintained throughout the study period, supporting the potential of ice cream as a carrier for probiotic or fermentation-derived functional components. In conclusion, kefir addition enhanced both the nutritional and sensory quality of ice cream, suggesting its potential as an effective strategy to promote kefir consumption and broaden consumer acceptance.
Keywords
Fermented dairy product, Functional food, Ice cream, Kefir, Probiotic
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