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This study investigated a novel probiotic-enriched ice cream containing fermented white kidney bean homogenate to explore its potential health benefits in the future. We assessed the viability of various probiotic strains during ice cream production and storage, focusing on their potential to reach the gut, and evaluated overall antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′ -Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP), and total polyphenol content (TPC) assays. The incorporation of fermented white bean homogenate significantly increased antioxidant capacity compared to the control group. Notably, strains such as Lacticaseibacillus rhamnosus GG and Lactiplantibacillus plantarum 299v demonstrated the most pronounced effects on antioxidant activity, suggesting potential synergistic benefits between probiotics and bioactive compounds in fermented white beans. Although all probiotic strains experienced decreased viability during storage, certain strains, particularly L. plantarum 299v and Lacticaseibacillus casei DN-114001, showed promising survival rates even after 6 months. These results suggest the potential for developing probiotic ice cream containing viable bacteria capable of reaching the gut and contributing to a healthy gut microbiota. Overall, this study highlights the potential of probiotic-enriched ice cream with fermented white kidney bean homogenate to combine the established benefits of probiotics for gut health with the enjoyment of consuming ice cream. [ABSTRACT FROM AUTHOR]

This study investigated the sensory characteristics and overall acceptability of turmeric- and black-pepper-enriched ice creams. For this purpose, a control sample (C) and a series of flavoured ice creams were prepared as follows: samples with 0.5%, 1.0%, and 2.0% of turmeric powder (T0, T1, and T2), and samples with a mixture of turmeric (0.5%, 1.0%, and 2.0%), and 0.02% of black pepper (T0p, T1p, and T2p). Participants (n = 103) were asked to rate the acceptability of the ice creams using a nine-point hedonic scale, the liking of attributes by a five-point scale, the evaluation of attributes intensity by a just-about-right (JAR) scale, and attribute characterisation through a CATA test. They were also asked about their purchase and consumption intention of prepared ice cream samples. The addition of turmeric powder significantly (p < 0.05) affected the sensory properties of the ice cream, whereas no correlation was found between the addition of black pepper and consumers' ratings of the evaluated samples. According to the results, besides the control sample, the ice cream with 0.5% of turmeric powder and 0.02% black pepper (T0p) had the most desired attributes and the highest score for overall liking (6.94). In conclusion, these valuable spices could be used in the production of ice cream with potential functional properties. [ABSTRACT FROM AUTHOR]