IMPROVING THE VIABILITY OF PROBIOTICS IN YOGHURT THROUGH DIFFERENT METHODS OF ENCAPSULATION
Loading...
Date
2011-6
Journal Title
Journal ISSN
Volume Title
Publisher
Egyptian Society of Dairy Science
Abstract
A study was carried out to microencapsulate four different probiotic cultures viz.,
Lactobacillus acidophilus, Lactobacillus helveticus, Bifidobacterium longum and Bifidobacterium
lactis and preparation of yoghurt with these microencapsulated cultures. Microencapsulation was done
in two different methods (extrusion and emulsion) by using two different wall materials viz.,
alginate+starch, alginate +gelatin+starch. Probiotic count of encapsulated treated yoghurt significantly
higher with control yoghurt (P<0.05)in every week interval of storage period. In control yoghurt at 21
days of storage, lactobacillus survived four log units and bifidobacterium survived six log units.
Extrusion method of encapsulation using alginate (2.0%w/v) +gelatin (2.0%w/v) +starch (0.5w/v) as
wall materials provides maximum viability (9 log units) for probiotics in yoghurt through out the
storage period of 21 days.
Description
TNV_EJDS_2011_39(1)2
Keywords
Veterinary Science