In general, the sensory scores for both experimental groups were positive, ranging from “liked it regularly” and “liked it very much” (Table 2). With regard to overall appearance, aroma and overall flavor, the samples with or without probiotics had similar results (p > 0.05). Concerning the consistency, the RIC group reached a higher score (p < 0.05).
No unpleasant or strange taste in the ice cream with bifidobacteria (PIC) associated to the presence of probiotic or the use of goat’s milk was reported, which is probably due to the inclusion of guava flavoring. Similar sensory impressions were reported by FavaroTrindade, Bernardi, Barbosa, Balieiro, and Almeida (2009) and Turgut and Cakmakci (2009) when investigating probiotic ice cream.