Effects of the addition of microencapsulated Bifidobacterium BB-12 on the properties of frozen yogurt

► Development of a probiotic frozen yogurt with microencapsulated bifidobacteria. ► Use of inulin and reconstituted skim milk as encapsulating agents. ► Survival of microencapsulated bifidobacteria in frozen yogurt during storage. ► Chemical and rheological properties of probiotic frozen yogurt during storage.