Prathiksa Pramanik, Souvik Tewari and Anindita Ray Chakravarti

The increasing consumer demand for functional and plant-based foods has led to innovations in non-dairy probiotic desserts that combine health benefits with sensory satisfaction. The present study aimed to develop and evaluate a non-dairy synbiotic functional kulfi formulated using oats milk, Bael leaves powder, banana peel powder, herbal sugar, soy lecithin, and probiotic culture Streptococcus thermophilus BURD PB4 (Accession No. MN121714). Four formulations were prepared: a control (T₀) using 100% concentrated cow’s milk and three experimental treatments (T₁-T₃) with varying concentrations of Bael and banana peel powders (2%, 4%, and 6%) in an oat milk base. Sensory evaluation was conducted by a panel of 50 semi-trained judges using a 9-point hedonic scale to assess colour, flavour, texture, taste, and overall acceptability. The results revealed that T₁ (Oats milk 85%, Herbal sugar 10%, Bael 2%, Banana peel 2%, Probiotic 1%) achieved the highest mean sensory scores across all parameters, followed by T₃ and T₂, while the control recorded the lowest scores. The improved sensory attributes of T₁ can be attributed to the balanced incorporation of prebiotic-rich Bael leaves and banana peel powders, which enhanced flavour complexity, texture smoothness, and colour appeal without imparting bitterness or excessive firmness. The findings were supported by earlier studies indicating that moderate inclusion of plant-based bioactive ingredients enhances both sensory and functional qualities of frozen desserts. The oat milk base provided a creamy consistency comparable to traditional dairy formulations, making it suitable for lactose-intolerant and vegan consumers. Overall, this study demonstrates that the optimized formulation (T₁) successfully combines probiotic functionality, prebiotic enrichment, and sensory acceptability, establishing non-dairy synbiotic kulfi as a promising health-oriented alternative to conventional dairy desserts.

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