Chiang Mai Journal of Science

Plant-based ice cream shows promise as a carrier for probiotic food delivery, supporting both health promotion and environmentally sustainable food systems. Firstly, this study aimed to determine the optimal ratio of water, soy milk and coconut milk using D-optimal mixture design for making plant-based ice cream. Second, a CRD was used to vary the appropriate concentration of Bifidobacterium bifidum Bbi32. The physicochemical characteristics and the sensory properties of the products with and without probiotic supplementation were analyzed. Third, the ice cream after processing was evaluated for cell viability, in vitro gastrointestinal tract, and hydrophobicity. The final product was selected by having probiotics with a not less than 6 log CFU/g and high %hydrophobicity. Lastly, a Logistic Regression analysis was used for consumer acceptance and purchase intention. Results revealed that the optimal formulation was 18% water, 17% soy milk, and 45% coconut milk, which had an overall liking score of 7.40. All probiotic-enriched samples maintained high viable counts (6-8 log CFU/g) after 24 hours of storage at −18°C. Furthermore, all probiotic formulations demonstrated resistance to simulated digestion and exhibited high hydrophobicity (>70%), which may indicate adhesion potential, a key factor in functional food systems. The final product has 100% acceptance rate and 85% purchase intention rate. In conclusion, plant-based ice cream made from soy and coconut milk offers an innovative option for consumers with dairy allergies or those following a vegan diet. Its probiotic properties, combined with the use of sustainable ingredients, contribute to advancing the food industry sector toward improved environmental and health outcomes, aligning with broader goals of food system sustainability.