THE EFFECTS OF ENCAPSULATION ON THE SURVIVAL OFBIFIDOBACTERIUM LACTIS (LAFTI-B94) AND THE QUALITY PROPERTIES OF SET YOGURT

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AMINESLAMI L.; KHOSROWSHAHI ASL A.; ZOMORODI SH.

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Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2014 | Volume:24 | Issue:1 Page(s): 131-141

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Title

THE EFFECTS OF ENCAPSULATION ON THE SURVIVAL OFBIFIDOBACTERIUM LACTIS (LAFTI-B94) AND THE QUALITY PROPERTIES OF SET YOGURT

Author(s)

AMINESLAMI L. | KHOSROWSHAHI ASL A. | ZOMORODI SH. | Issue Writer Certificate

Keywords

BIFIDOBACTERIUM LACTISQ2

MICROENCAPSULATEQ1

YOGURTQ2

SENSORIAL PROPERTIESQ3

Abstract

In this study, survival of BIFIDOBACTERIUM LACTIS (LAFTI-B94) was investigated in both free and encapsulated forms and their effect on physicochemical and sensory properties of YOGURT samples during storage for 28 day at 5±1oC. Treatments including: C (control, no probiotic) and BIFIDOBACTERIUM LACTISin free and encapsulated form. The analysis of the results showed that the number of B. lactis in free form in YOGURT samples decreased significantly (P<0.05) during storage. The encapsulated form in YOGURT samples increased about 1 log in comparison with free form during storage. Also the encapsulated forms of probiotics bacteria increased amount of exopolysaccharides and viscosity of YOGURT in comparison with control sample (P<0.05). According to the results of sensory evaluation, significant difference was not observed between both samples of YOGURT from a flavor and texture point of view. Therefore, it was concluded that, the encapsulated BIFIDOBACTERIUM LACTIS can be used successfully in the production of probiotic yoghurt.

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APA: Copy

AMINESLAMI, L., KHOSROWSHAHI ASL, A., & ZOMORODI, SH.. (2014). THE EFFECTS OF ENCAPSULATION ON THE SURVIVAL OFBIFIDOBACTERIUM LACTIS (LAFTI-B94) AND THE QUALITY PROPERTIES OF SET YOGURT. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 24(1), 131-141. SID. https://sid.ir/paper/148514/en

Vancouver: Copy

AMINESLAMI L., KHOSROWSHAHI ASL A., ZOMORODI SH.. THE EFFECTS OF ENCAPSULATION ON THE SURVIVAL OFBIFIDOBACTERIUM LACTIS (LAFTI-B94) AND THE QUALITY PROPERTIES OF SET YOGURT. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2014;24(1):131-141. Available from: https://sid.ir/paper/148514/en

IEEE: Copy

L. AMINESLAMI, A. KHOSROWSHAHI ASL, and SH. ZOMORODI, “THE EFFECTS OF ENCAPSULATION ON THE SURVIVAL OFBIFIDOBACTERIUM LACTIS (LAFTI-B94) AND THE QUALITY PROPERTIES OF SET YOGURT,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 24, no. 1, pp. 131–141, 2014, [Online]. Available: https://sid.ir/paper/148514/en

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