EVALUATION OF MICROENCAPSULATED BIFIDOBACTERIUM BIFIDUM SURVIVAL IN WATER-BASED CREAM FILLED CAKE

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KHOSRAVI ZANJANI M.A.; GHIASSI TARZI B.; SHARIFAN A.; MOHAMMADI N.; BAKHODA H.

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Journal: Journal of Food Technology and Nutrition Year:2013 | Volume:10 | Issue:3 (39) Page(s): 29-38

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Title

EVALUATION OF MICROENCAPSULATED BIFIDOBACTERIUM BIFIDUM SURVIVAL IN WATER-BASED CREAM FILLED CAKE

Author(s)

Keywords

BIFIDOBACTERIUM BIFIDUMQ2

CREAM FILLINGQ3

CHITOSANQ2

MICROENCAPSULATIONQ3

SURVIVALQ2

Abstract

Introduction: Cakes containing CREAM FILLING are consumed by a large number of people. The quality of this improving this product as a food containing functional properties might have important roles in human health promotion. The objective of this study is to evaluate the SURVIVAL of free and microencapsulated B. bifidum in water-based filling.Materials and Methods: BIFIDOBACTERIUM BIFIDUM ATCC 29521 was encapsulated with calcium alginate and CHITOSAN via emulsion technique and inoculated in CREAM FILLING individually in three different forms; non-encapsulate, encapsulated with calcium alginate and calcium alginate coated with CHITOSAN. The SURVIVAL and effect of free and encapsulated bacteria on pH and sensory attributes of cream-filled cake were monitored during 30 days storage at 4oC and 25oC. The morphology and size of microcapsules were measured by SEM technique and particle size analyzer.Results: The SURVIVAL of microencapsulated probiotic bacteria in calcium alginate and CHITOSAN coating was increased significantly (P<0.05). Microencapsulated B. bifidum did not change the pH of cream-filled cake during storage. The probiotics survived better at 4oC (P<0.05). The addition of probiotic cultures either in the free or encapsulated forms did not significantly affect texture, colour and flavour of the product over the storage period (P>0.05).Conclusion: MICROENCAPSULATION with calcium alginate and CHITOSAN coating helps to enhance the SURVIVAL of probiotic bacteria in product during storage.

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APA: Copy

KHOSRAVI ZANJANI, M.A., GHIASSI TARZI, B., SHARIFAN, A., MOHAMMADI, N., & BAKHODA, H.. (2013). EVALUATION OF MICROENCAPSULATED BIFIDOBACTERIUM BIFIDUM SURVIVAL IN WATER-BASED CREAM FILLED CAKE. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 10(3 (39)), 29-38. SID. https://sid.ir/paper/143267/en

Vancouver: Copy

KHOSRAVI ZANJANI M.A., GHIASSI TARZI B., SHARIFAN A., MOHAMMADI N., BAKHODA H.. EVALUATION OF MICROENCAPSULATED BIFIDOBACTERIUM BIFIDUM SURVIVAL IN WATER-BASED CREAM FILLED CAKE. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2013;10(3 (39)):29-38. Available from: https://sid.ir/paper/143267/en

IEEE: Copy

M.A. KHOSRAVI ZANJANI, B. GHIASSI TARZI, A. SHARIFAN, N. MOHAMMADI, and H. BAKHODA, “EVALUATION OF MICROENCAPSULATED BIFIDOBACTERIUM BIFIDUM SURVIVAL IN WATER-BASED CREAM FILLED CAKE,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 10, no. 3 (39), pp. 29–38, 2013, [Online]. Available: https://sid.ir/paper/143267/en

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