Functional, Physicochemical, Rheological, Microbiological, and Organoleptic Properties of Synbiotic Ice Cream Produced from Camel Milk Using Black Rice Powder and Lactobacillus acidophilus LA-5

Camel milk has become more popular among customers in recent years as a result of its therapeutic effects. In many parts the world, it is considered one primary components human nutrition. The present study aimed to develop novel synbiotic ice cream from camel formulated with black rice powder (BRP) and investigate viability probiotic bacteria (Lactobacillus acidophilus LA-5) during storage period (60 days). Skim was replaced by BRP at levels 0, 25, 50, 75%. produced examined for some physicochemical, rheological, microbiological, sensorial properties. obtained results indicated that incorporation into blends resulted significant increases overrun, viscosity, melting resistance samples (p < 0.05). However, freezing point decreased increasing proportion blend. sensory evaluation showed most acceptable treatments were those 25% could be increased 50% no differences. improved Lactobacillus LA-5 over 60 days storage. Collectively, that, turn, enhanced physicochemical rheological properties protective effect on bacteria.