EFFECT OF CO-ENCAPSULATION OF CERTAIN PROBIOTICS WITH PREBIOTICS ON THE VIABILITY IN DAHI AND PASTEURISED FLAVOURED MILK DURING REFRIGERATED STORAGE
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Date
2012-12
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SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA
Abstract
ABSTRACT :
The effect of supplementation of co-encapsulated probiotics (Lactobacillus paraplantarum 321 and Bifidobacterium bifidum 235) with prebiotics (3% FOS) using 2% alginate as coating material in dahi and flavoured milk was studied on viability of probiotics, certain physico chemical and sensory properties during storage. No significant effect of treatments was observed with regard to pH, acidity, appearance (in both the products) and syneresis in dahi. There was no sedimentation of micro-capsules in treatment samples added with co-encapsulated probiotics in flavoured milk groups.
The mean probiotic counts (log10 cfu/g) in dahi supplemented with non encapsulated L. paraplantarum 321 and B. bifidum 235, respectively had significantly (p<0.05) higher counts than encapsulated cells. The counts of probiotics on 20th day in dahi supplemented with encapsulated L. paraplantarum 321 and B. bifidum 235 were 7.12±0.01 and 7.17±0.05 (log10 cfu/g), respectively. No significant effect of treatments was observed for appearance scores in both the products (dahi and pasteurized flavoured milk) during corresponding storage periods.
The flavour scores of dahi samples supplemented with encapsulated B. bifidum 235 (8th to 20 day) and non encapsulated B. bifidum 235 (12th to 20th day) respectively had significantly (p<0.05) higher scores than control dahi samples. The flavour scores of dahi samples supplemented with encapsulated L. paraplantarum 321 (16th and 20th day) and non encapsulated L. paraplantarum 321 (20th day) respectively had significantly (p<0.05) higher scores than control dahi samples. The body and texture scores of dahi samples supplemented with encapsulated B. bifidum 235 and non encapsulated B. bifidum 235 (12th to 20th day) respectively had significantly (p<0.05) higher scores than control dahi samples. The body and texture scores of dahi samples supplemented with non encapsulated L. paraplantarum 321 (12th and 16th day) had significantly (p<0.05) higher scores than control dahi samples. The overall acceptability scores of dahi samples supplemented with encapsulated and non encapsulated L. paraplantarum 321 (20th day) respectively had significantly (p<0.05) higher scores than control dahi samples. The overall acceptability scores of dahi samples supplemented with encapsulated B. bifidum 235 (4th to 20 day) and non encapsulated B. bifidum 235 (12th to 20th day) respectively had significantly (p<0.05) higher scores than control dahi samples. The scanning electron microscopy of alginate micro-capsule showed capsules size ranging from 35.7-96.7 μm. The mean probiotic counts (log10 cfu/g) in flavoured milk supplemented with non encapsulated L. paraplantarum 321 and B. bifidum 235, respectively had significantly (p<0.05) higher counts than flavoured milk supplemented with encapsulated cells. The counts on 8th day of flavoured milk samples supplemented with encapsulated L. paraplantarum 321 and B. bifidum 235 respectively were 7.19±0.06 and 7.28±0.09 (log10 cfu/g). The flavour scores of flavoured milk supplemented with encapsulated L. paraplantarum 321 (4th and 8th day) showed significantly (p<0.05) higher scores than control flavoured milk samples. The mouth feel scores of flavoured milk supplemented with encapsulated L. paraplantarum 321 and B. bifidum 235 (4th and 8th day) and flavoured milk supplemented with non encapsulated L. paraplantarum 321 and B. bifidum 235 (8th day) showed significantly (p<0.05) higher scores than control flavoured milk samples respectively. From this study it may be concluded that, co-encapsulation of probiotics with prebiotics protected and maintained the viability of cells at optimum levels (107cfu/g) as recommended by FAO/WHO, but counts in both co-encapsulated probiotics L. paraplantarum 321 and B. bifidum 235 were less than their respective non encapsulated cells in dahi and flavoured milk. It may be attributed to the inclusion of prebiotics which might have acted as a substrate for non encapsulated probiotics to grow. But, the samples supplemented with co-encapsulated probiotics improved the sensory profile in both the products, i.e. dahi supplemented with encapsulated B. bifidum 235 and pasteurized flavoured milk supplemented with encapsulated L. paraplantarum 321 during refrigerated storage.
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