Effect of Using Green Tea (Camellia sinensis L.) Powder and Probiotic Bacteria on Probiotic Shelf Life and Quality Properties of Ice Cream

In this study, the effect of green tea powder (GTP) in ice cream production on properties and viability probiotic bacteria [Bifidobacterium animalis ssp. lactis (Bifidobacterium BB-12) (P)] was investigated. Four groups (Control, C: without GTP P; Probiotic Control (PC): with P+1% GTP; P+3% samples) were produced. Bifidobacterium BB-12 (P) added at 108 cfu/mL. pH, overrun, color, first dripping time, complete melting time sensory carried out second day. P counted 2, 15, 30, 45, 60, 75 90 days storage. number PC 6.54 log cfu/g 90th 7.10 cfu/g, sample 6.48 5.84 75th 7.24 6.59 6.69 60th Sensory counts showed that could be accepted as a until day 75. Hence, successfully used functional ingredient cream.