Microbiological Stability and Safety of Ice Cream Incorporated with Banana Purée and Coconut Ingredient during Frozen Storage

Abstract

The present study evaluated the microbiological quality and storage stability of ice cream formulated with banana purée and coconut extracts during frozen storage. A full-fat control ice cream (FFC) containing coconut milk as 50.0 % replacement of dairy milk but devoid of banana puree and coconut cream and a medium-fat experimental ice cream (MFE) incorporating banana purée (10%) and coconut extracts (i.e. coconut milk, coconut cream) were prepared under controlled processing conditions and stored at −18 ± 2 °C for up to 75 days. Microbiological analyses were conducted at 15-day intervals to assess aerobic plate count (APC), yeast and mold count (YMC), and coliform presence using standard methods prescribed by the Food Safety and Standards Authority of India. The results indicated that APC values of both the ice cream formulations increased marginally (i.e. non-significant) during storage, with no significant effect of treatment, storage period, or their interaction, and the APC remained within the permissible regulatory limits throughout the study. Yeasts and molds were absent per gram of product up to 60 days of storage and were detected only at very low levels on the 75th day, indicating minimal post-processing contamination and effective inhibition under frozen conditions. Coliforms were absent in both freshly prepared and stored samples throughout the entire storage period, confirming use of good hygienic practices and effective pasteurization treatment meted out to ice cream mix. The findings demonstrate that incorporation of banana purée and coconut extracts does not compromise the microbiological safety of ice cream when appropriate processing and frozen storage conditions are maintained, thereby supporting the development of safe, value-added dairy–plant composite source based frozen delicacy.