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The purpose of this paper is to investigate factors that affect student satisfaction in college environment in Armenian Higher Educational Institutions (AHEIs).

This study used an ex-post facto, non-experimental approach to investigate factors that affected student satisfaction in college environment in AHEIs. Data were collected through a self-reported questionnaire from students in nine public and three private institutions located in different rural and urban areas of Armenia. The sample consisted of 372 respondents from 12 institutions that geographically covered the whole country in order to have a comparatively complete picture. Factors investigated in relation to student satisfaction included: demographics, faculty services, academic experience, students support facilities, campus life, and social integration.

The Statistical Package for the Social Sciences software was used to analyze the data. Results of ANOVA indicated significant main effects for a number of demographic variables and student satisfaction. Multiple regression analysis indicated relationship between a number of selected satisfaction measurement dimensions and overall student satisfaction. This study was the first attempt to investigate factors that influence student satisfaction in college environment in Armenia.

Based on the findings of the study, recommendations were made to AHEIs for their consideration when addressing the needs of their students and any needed support services.

This study was the first attempt to investigate factors that influence student satisfaction in college environment in Armenia.

Globally, consumer’s inclination towards functional foods had noticed due to their greater health consciousness coupled with enhanced health-care cost. The fact that probiotics could promote a healthier gut microbiome led projection of probiotic foods as functional foods and had emerged as an important dietary strategy for improved human health. It had established that ice cream was a better carrier for probiotics than fermented milked due to greater stability of probiotics in ice cream matrix. Global demand for ice cream boomed and probiotic ice cream could have been one of the most demanded functional foods. The purpose of this paper was to review the technological aspects and factors affecting probiotic viability and to standardize methodology to produce functional probiotic ice cream.

Attempt was made to search the literature (review and researched papers) to identify diverse factors affecting the probiotic viability and major technological challenge faced during formulation of probiotic ice cream. Keywords used for data searched included dairy-based functional foods, ice cream variants, probiotic ice cream, factors affecting probiotic viability and health benefits of probiotic ice cream.

Retention of probiotic viability at a level of >10⁶ cfu/ml is a prerequisite for functional probiotic ice creams. Functional probiotic ice cream could have been produced with the modification of basic mix and modulating technological parameters during processing and freezing. Functionality can be further enhanced with the inclusion of certain nutraceutical components such as prebiotics, antioxidant, phenolic compounds and dietary fibres. Based upon reviewed literature, suggested method for the manufacture of functional probiotic ice cream involved freezing of a probiotic ice cream mix obtained by blending 10% probiotic fermented milk with 90% non-fermented plain ice cream mix for higher probiotic viability. Probiotic ice cream with functional features, comparable with traditional ice cream in terms of technological and sensory properties could be produced and can crop up as a novel functional food.

Probiotic ice cream with functional features may attract food manufacturers to cater health-conscious consumers.