This study focuses on the standardization of technology for producing prebiotic and probiotic yogurt and dessert utilizing enzyme-treated cellulosic polymer (CP) of psyllium husk and Lactobacillus sp. The research involved optimizing the xylanase enzyme procedure for partial hydrolysis of CP psyllium husk. Xylanase enzyme concentrations of 25, 30, and 35 units per gram were applied to the polymer psyllium husk for 2.5 hours at 55.0°C. The optimal concentration of 25 units per gram was selected based on its impact on the functional characteristics of psyllium husk for further use in probiotic frozen yogurt. Probiotic frozen yogurt formulations were prepared using 0.5, 0.75, and 1 gram of enzyme-modified psyllium husk. Encapsulated probiotic cultures at concentrations of 107, 108, and 109cfu/g, consisting of equal quantities of Lactobacillus acidophilus and L. plantarum, were introduced into the formulations. The mixtures were then stored at 4°C for eight hours. Sensory evaluation using a 9-point hedonic scale indicated that probiotic frozen yogurt containing 10% encapsulated probiotic culture and 0.5 grams of enzyme-modified psyllium husk achieved the highest consumer acceptance. These results suggest that incorporating enzyme-modified psyllium husk and encapsulated Lactobacillus sp. can significantly enhance the sensory qualities and consumer appeal of probiotic frozen yogurt.
