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Information Journal Paper

Title

THE EFFECT OF MICROENCAPSULATION ON SURVIVAL OF LACTOBACILLUS ACIDOPHILUS AND ON THE QUALITY CHARACTERISTICS OF APPLE JUICE DURING STORAGE AT AMBIENT TEMPERATURE

Pages

  81-90

Abstract

 Introduction: PROBIOTIC apple juice is one of the newest product in healthy drink trade. The aim of this study is to investigate the SURVIVAL of LACTOBACILLUS ACIDOPHILUs (LAFTI-L10 DSL) in both free and microencapsulated forms and also the effect of microencapsulation of the the physicochemical and SENSORY PROPERTIES of apple juice during 60 days of storage at 25±5oC.Materials and Methods: This study consisted of four treatments: Control, apple juice containing LACTOBACILLUS ACIDOPHILUs in free form and encapsulated form and apple juice where the pH was regulated by the addition of whey protein to 4.4 with LACTOBACILLUS ACIDOPHILUs.Results: The results showed that the number of PROBIOTICs in apple juice containing LACTOBACILLUS ACIDOPHILUs in free and encapsulated form were reduced by two and one log cycle respectively and in apple juice where the pH was adjusted to 4.4 by whey protein using LACTOBACILLUS ACIDOPHILUs was increased by 1.2 log cycle during storage. The treatment concerned with whey powder showed the lowest transparency and color, while the encapsulated treatments showed the highest transparency and color and the lowest turbidity.Sensory properties of the samples containing free and encapsulated PROBIOTIC did not have significant differences as compared to the control Conclusion: It was concluded that the encapsulation might be used in the production of PROBIOTIC apple juice using LACTOBACILLUS ACIDOPHILUs.

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    APA: Copy

    SHEIKHGASEMI, S., & ZOMORODI, S.. (2014). THE EFFECT OF MICROENCAPSULATION ON SURVIVAL OF LACTOBACILLUS ACIDOPHILUS AND ON THE QUALITY CHARACTERISTICS OF APPLE JUICE DURING STORAGE AT AMBIENT TEMPERATURE. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 11(3 (43)), 81-90. SID. https://sid.ir/paper/143340/en

    Vancouver: Copy

    SHEIKHGASEMI S., ZOMORODI S.. THE EFFECT OF MICROENCAPSULATION ON SURVIVAL OF LACTOBACILLUS ACIDOPHILUS AND ON THE QUALITY CHARACTERISTICS OF APPLE JUICE DURING STORAGE AT AMBIENT TEMPERATURE. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2014;11(3 (43)):81-90. Available from: https://sid.ir/paper/143340/en

    IEEE: Copy

    S. SHEIKHGASEMI, and S. ZOMORODI, “THE EFFECT OF MICROENCAPSULATION ON SURVIVAL OF LACTOBACILLUS ACIDOPHILUS AND ON THE QUALITY CHARACTERISTICS OF APPLE JUICE DURING STORAGE AT AMBIENT TEMPERATURE,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 11, no. 3 (43), pp. 81–90, 2014, [Online]. Available: https://sid.ir/paper/143340/en

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