Vol. 10, Issue 1, Part C (2026)

The current study aimed to standardize the partial hydrolysis process of psyllium husk using hydrochloric acid. Psyllium husk was subjected to 0.50%, 0.55%, and 0.60% hydrochloric acid in ethanol at a reaction temperature of 37.5 °C, with three different psyllium husk: solvent ratios (1:3, 1:5, and 1:7 g/ml). Based on the functional properties of psyllium husk after partial hydrolysis, an acid concentration of 0.60% HCl in the psyllium husk: solvent ratio of 1:7 was chosen for incorporation into probiotic frozen yogurt.

Probiotic frozen yogurt were produced utilizing varying amounts of acid modified psyllium husk, specifically 0.5, 0.75, and 1 gm. Encapsulated probiotic culture, with concentrations ranging from 107 to 109 cfu/gm and consisting of equal parts Lactobacillus acidophilus and Lactobacillus lactis, was incorporated into the mixture. Subsequently, the product was stored under refrigerated conditions at 4 °C for a duration of 8 hours. According to the sensory evaluation conducted using a 9-point hedonic scale, the probiotic frozen yogurt and frozen dessert formulated with 10 percent encapsulated probiotic culture and 0.5 gm of acid modified psyllium husk exhibited the highest level of consumer acceptance compared to the other samples.