ENHANCEMENT OF PROBIOTIC VIABILITY IN ICE CREAM BY MICROENCAPSULATION
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Date
2014-02
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Abstract
The aim of this study was to evaluate the survivability of two proven probiotic
strains viz., Lactobacillus acidophilus (LA-5) and Lactobacillus casei (NCDC-298) in ice
cream using microencapsulation technique. Four types of probiotic ice cream containing free
and microencapsulated L. acidophilus (LA-5) and Lactobacillus casei (NCDC-298), were
manufactured. The survival of L. acidophilus (LA-5) and Lactobacillus casei (NCDC-298)
were monitored during the storage period of 180 days at _23°C. The viable cell count of L.
acidophilus (LA-5) and Lactobacillus casei (NCDC-298) in the free state in prepared ice
cream mixture was 5.1 ± 0.2 ×109 cfu/ ml and 4.3 ± 0.2 × 109 cfu/ ml at day one and the
numbers were decreased to 4.1 ± 0.3 × 106 and 1.9 ± 0.2 × 107 cfu/ ml after 180 days of
storage at _23 °C respectively. After encapsulation of the two probiotic bacteria along with
calcium alginate and whey protein concentrate beads, the probiotic survival rate raised at of
30 per cent during the same period of storage. The present study envisaged that
microencapsulation can significantly increase the survival rate of probiotic bacteria in ice
cream over an extended period of shelf-life. Further the addition of microencapsulated
probiotics in ice cream had no significant effect on the sensory properties.
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Keywords
Veterinary Science, Dairy Science