Probiotic ice cream from kefir culture with moringa leaves flour addition

Abstract Sustainable practices and advantageous elements such as moringa leaf flour (MLF) and probiotics can satisfy human nutritional needs. Nonetheless, MLF has a fairly intense flavor, requiring the incorporation of kefir to impart a fresh taste, along with other components. Kefir is a fermented drink, recognized as probiotics. This study evaluates the effect of MLF incorporation into kefir ice cream on its sensory attributes and nutritional profile. Four treatments were administered, each with five replications. The treatments were designated as P0, with no MLF added; P1, with 20 grams; P2, with 25 grams; and P3, with 30 grams of MLF added. The examined parameters were organoleptic assessment, pH measurement, lipid content, protein content, and quantification of total bacterial colonies. The results demonstrated that varying quantities of MLF improved sensory characteristics, including color, texture, flavor, protein content, fat content, pH, and total bacterial colony count. The incorporating 30 g of moringa flour, produced the most advantageous results for color (3.37), texture (3.22), flavor (3.14), protein content (7.52%), fat content (7.81%), and pH (4.36). The quantity of bacterial colonies was 7.16 at a dilution of 10 −6 .