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Survival of probiotic Lactobacillus plantarum NCIM 2372 and Lactobacillus fermentum NCIM 2165 was studied in low‐fat ice creams enriched with prebiotic β‐manno‐oligosaccharides (β‐MOS) under simulated gastro‐intestinal stress. β‐MOS‐enriched synbiotic ice creams had better overrun values (up to 23%), brightness (up to 78.06), whiteness index (up to 72.3), consistency index (up to 1.11 Pa.sn), flow behavior (up to 0.67), and viscosity (up to 0.22 Pa.s) than low fat control. Viability of probiotic cultures in β‐MOS‐enriched ice cream during storage period showed insignificant (p > 0.05) reduction till 40th day and marginal reduction at 65th day (up to 1.4 log CFU/ml). In vitro gastro‐intestinal stress study of stored ice creams (−20°C, till 65 days) revealed that β‐MOS enriched ice cream enhanced L. plantarum and L. fermentum survival under gastric stress (up to 2.8 log CFU/ml less reduction) and bile stress (up to 3.12 log CFU/ml less reduction) when compared with respective controls. Practical applications The growth and survival of probiotic bacteria in functional food products under gastro‐intestinal stress conditions holds utmost importance to deliver health benefits. Low‐fat dairy products enriched with prebiotics to support the probiotic bacteria appear as a viable strategy to cater the requirements of health inclined consumers. Our studies demonstrated not only the effectiveness of β‐manno‐oligosaccharides (β‐MOS) in improving the survival of Lactobacillus sp. but also enhancement of the functional properties of low‐fat ice creams. β‐MOS appears as suitable candidates for the development of low‐fat dairy‐based functional food products.

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Size exclusion chromatography, HR-ESI-MS, FT-IR and NMR of copra meal hydrolyzed by ManB-1601 showed the presence of oligosaccharides [CM-β-MOS: degree of polymerisation (DP) between 2 to 4]. CM-β-MOS has prebiotic and anti-glycating potential.