A SURVEY TO INCREASING THE PROBIOTIC SURVIVAL IN FUNCTIONAL ICE CREAM BY MICROENCAPSULATION

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HOMAYOUNI RAD A.; JAVADI M.; GHASEMNEZHAD TABRIZIAN V.; ALIZADEH M.

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ISSN: 2588-4824

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Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2012 | Volume:22 | Issue:1 Page(s): 97-97

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Title

A SURVEY TO INCREASING THE PROBIOTIC SURVIVAL IN FUNCTIONAL ICE CREAM BY MICROENCAPSULATION

Author(s)

HOMAYOUNI RAD A. | JAVADI M. | GHASEMNEZHAD TABRIZIAN V. | ALIZADEH M. | Issue Writer Certificate

Keywords

FUNCTIONAL ICE CREAMQ3

PROBIOTICQ2

MICROENCAPSULATIONQ2

SURVIVALQ2

Abstract

A symbiotic ice cream containing 1% of resistant starch as a prebiotic component and two strains of lactic acid bacteria (L. casei and B. lactis) as PROBIOTIC bacteria was made by traditional ice cream manufacturing method. The SURVIVAL of microencapsulated and free PROBIOTICs in ice cream was studied over a period of 6 months during storage at -20°C. Microencapsulated PROBIOTICs in alginate-starch beads were survived 30% more than encapsulated bacteria. So the number of viable PROBIOTIC bacteria in FUNCTIONAL ICE CREAM were more than 109 CFU/g by two months, which is higher than that recommended by the International Dairy Federation (107 CFU/g). In conclusions symbiotic ice cream is a good vehicle for delivery of PROBIOTICs in human diet.

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APA: Copy

HOMAYOUNI RAD, A., JAVADI, M., GHASEMNEZHAD TABRIZIAN, V., & ALIZADEH, M.. (2012). A SURVEY TO INCREASING THE PROBIOTIC SURVIVAL IN FUNCTIONAL ICE CREAM BY MICROENCAPSULATION. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 22(1), 97-97. SID. https://sid.ir/paper/148641/en

Vancouver: Copy

HOMAYOUNI RAD A., JAVADI M., GHASEMNEZHAD TABRIZIAN V., ALIZADEH M.. A SURVEY TO INCREASING THE PROBIOTIC SURVIVAL IN FUNCTIONAL ICE CREAM BY MICROENCAPSULATION. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2012;22(1):97-97. Available from: https://sid.ir/paper/148641/en

IEEE: Copy

A. HOMAYOUNI RAD, M. JAVADI, V. GHASEMNEZHAD TABRIZIAN, and M. ALIZADEH, “A SURVEY TO INCREASING THE PROBIOTIC SURVIVAL IN FUNCTIONAL ICE CREAM BY MICROENCAPSULATION,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 22, no. 1, pp. 97–97, 2012, [Online]. Available: https://sid.ir/paper/148641/en

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