PRODUCING OF CHOCOLATE MILK CONTAINING MICROENCAPSULATED PROBIOTIC BACTERIA AS A FUNCTIONAL FOOD FOR USE IN TIME OF WAR

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

GHASEMNEZHAD R.; RAZAVILAR V.; KHOSRAVI DARANI K.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Ebnesina Year:2016 | Volume:18 | Issue:1 (54) Page(s): 61-66

Download Full-Text

Persian Verion

View:

1,156

Download:

Cites:

Information Journal Paper

Title

PRODUCING OF CHOCOLATE MILK CONTAINING MICROENCAPSULATED PROBIOTIC BACTERIA AS A FUNCTIONAL FOOD FOR USE IN TIME OF WAR

Author(s)

GHASEMNEZHAD R. | RAZAVILAR V. | KHOSRAVI DARANI K. | Issue Writer Certificate

Keywords

LACTOBACILLUS CASEIQ1

BIFIDOBACTERIUMQ1

MICROENCAPSULATIONQ1

PROBIOTICSQ1

Abstract

Background: Probiotic milk products with valuable nutritional and health properties is one the most important issues of nutrition and medicine. The aim of present study was to produce chocolate milk containing microencapsulated probiotic bacteria.Materials and methods: In the present study, the LACTOBACILLUS CASEI and BIFIDOBACTERIUM animalis were injected into chocolate milk both in free and microencapsulated forms. Sodium alginate and resistant starch were used for MICROENCAPSULATION via extrusion method. The changes in probiotic bacteria count and their sensory acceptability were evaluated at 5oC for 21 days. Also, survival rate of bacteria was determined in simulated gastrointestinal conditions.Results: The significant survival rates of microencapsulated bacteria was observed in chocolate milk and also in simulated gastrointestinal condition in all conditions (p<0.05).Conclusion: Based on the sensory physicochemical evaluations, the chocolate milk can be produced containing microencapsulated LACTOBACILLUS CASEI and BIFIDOBACTERIUM animalis with expiration time of 6 and 9 days, respectively. Given the important role of such products in disease prevention and boosting the immune system, so the use of them is recommended in time of war.

Cites

No record.

References

STUDY OF MORPHOLOGICAL AND PROTECTIVE CHARACTERISTICS OF BEADS OBTAINED FROM MICROENCAPSULATION OF LACTOBACILLUS ACIDOPHILUS PROBIOTIC AS A PREDOMINANT AND NATURAL FLORA IN HUMAN GUT

Cite

APA: Copy

GHASEMNEZHAD, R., RAZAVILAR, V., & KHOSRAVI DARANI, K.. (2016). PRODUCING OF CHOCOLATE MILK CONTAINING MICROENCAPSULATED PROBIOTIC BACTERIA AS A FUNCTIONAL FOOD FOR USE IN TIME OF WAR. EBNESINA, 18(1 (54)), 61-66. SID. https://sid.ir/paper/228622/en

Vancouver: Copy

GHASEMNEZHAD R., RAZAVILAR V., KHOSRAVI DARANI K.. PRODUCING OF CHOCOLATE MILK CONTAINING MICROENCAPSULATED PROBIOTIC BACTERIA AS A FUNCTIONAL FOOD FOR USE IN TIME OF WAR. EBNESINA[Internet]. 2016;18(1 (54)):61-66. Available from: https://sid.ir/paper/228622/en

IEEE: Copy

R. GHASEMNEZHAD, V. RAZAVILAR, and K. KHOSRAVI DARANI, “PRODUCING OF CHOCOLATE MILK CONTAINING MICROENCAPSULATED PROBIOTIC BACTERIA AS A FUNCTIONAL FOOD FOR USE IN TIME OF WAR,” EBNESINA, vol. 18, no. 1 (54), pp. 61–66, 2016, [Online]. Available: https://sid.ir/paper/228622/en

Related Journal Papers