Probiotic non-dairy frozen dessert: Technological and sensory aspects and industrial challenges

Background: Probiotics are living microorganisms, which when administered in adequate amounts, confer health benefits to the host. Non-dairy frozen desserts are promising matrices for the incorporation of probiotic strains. Scope and approach: This review provides an overview of the technological effects of adding probiotics to nondairy frozen desserts. In addition, the factors that influence the probiotic survival are discussed. Key Findings and Conclusions: The raw material and ingredients used and the processing steps (overrun, freezing and frozen storage) can impair the probiotic viability in non-dairy frozen desserts, making it necessary to carefully verify the compatibility of the ingredients with the probiotic culture, select the probiotic strain, and evaluate the processing steps. The effect of probiotic addition on the technological and sensory properties of the products was dependent on the raw material, probiotic strain, probiotic concentration, and form of probiotic addition, however, suitable characteristics were observed for probiotic non-dairy frozen desserts from vegetable extracts or fruits. There were no reports on the health effects after consumption of non-dairy probiotic frozen desserts, which demonstrate the need of studies in this area.

Automated summary

The addition of probiotics to non-dairy frozen desserts can be impacted by raw material, ingredients, and processing steps, which may affect probiotic viability. Suitable characteristics were observed for probiotic non-dairy frozen desserts made from vegetable extracts or fruits, but further studies are needed to determine the health effects after consumption.