THE INFLUENCE OF ADDING INULIN AND ENCAPSULATION ON SURVIVABILITY LACTOBACILLUS CASEI STORAGE OF SYNBIOTIC YOGHURT

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NAEEMI H.; MORTAZAVI S.A.; MILANI E.; KOOCHAKI A.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2013 | Volume:10 | Issue:40 Page(s): 27-36

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Title

THE INFLUENCE OF ADDING INULIN AND ENCAPSULATION ON SURVIVABILITY LACTOBACILLUS CASEI STORAGE OF SYNBIOTIC YOGHURT

Author(s)

NAEEMI H. | MORTAZAVI S.A. | MILANI E. | KOOCHAKI A. | Issue Writer Certificate

Keywords

ALGINATE -WHEY PROTEIN CONCENTRATIONQ2

ENCAPSULATIONQ2

L.CASEIQ2

INULINQ2

SURVIVABILITYQ2

Abstract

Yog-ice cream (frozen yogurt), is a kind of frozen desserts which has similar features with ice cream in physical and apparent characteristics. In this study, frozen yogurt was produced as a synbiotic product containing both probiotics and prebiotics. Lactobacillus Casei (LAFTI-L26) as a probiotic bacteria was added to low fat frozen yogurt in two types, free and encapsulated, and its SURVIVABILITY was evaluated during 30 days storage at -18oc.Prebiotic compound that was used in this study, was INULIN that added to frozen yogurt in different levels (0, 2.5 and 5% w/w). The viable cell number of L.CASEI in the free state in prepared low fat frozen yogurt mixture, was between 9.801-9.779 log cfu/ml at the first day, and after 30 days storage at -18oc, its viable number redused to 7.451-7.866 log cfu/ml. In samples of frozen yogurt containing L.CASEI that was encapsulated by sodium alginate whey protein concentration (wpc), the viable cell number of L.CASEI was 8.150-8.661 log cfu/ml at the first day that reduced to 6.650-7.477 log cfu/ml at the end of 30 days storage at -18oc.Totally , obtained results showed that ENCAPSULATION of lactobacillus casei in Alginate-Whey protein capsules, could significantly improve SURVIVABILITY of L.CASEI. (p<0.05) that the viable number of this bacteria in frozen yogurt containing encapsulated probiotic, was in the range of investigated levels by the International Dairy Federation (106-107 cfu/g).

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APA: Copy

NAEEMI, H., MORTAZAVI, S.A., MILANI, E., & KOOCHAKI, A.. (2013). THE INFLUENCE OF ADDING INULIN AND ENCAPSULATION ON SURVIVABILITY LACTOBACILLUS CASEI STORAGE OF SYNBIOTIC YOGHURT. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 10(40), 27-36. SID. https://sid.ir/paper/71715/en

Vancouver: Copy

NAEEMI H., MORTAZAVI S.A., MILANI E., KOOCHAKI A.. THE INFLUENCE OF ADDING INULIN AND ENCAPSULATION ON SURVIVABILITY LACTOBACILLUS CASEI STORAGE OF SYNBIOTIC YOGHURT. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2013;10(40):27-36. Available from: https://sid.ir/paper/71715/en

IEEE: Copy

H. NAEEMI, S.A. MORTAZAVI, E. MILANI, and A. KOOCHAKI, “THE INFLUENCE OF ADDING INULIN AND ENCAPSULATION ON SURVIVABILITY LACTOBACILLUS CASEI STORAGE OF SYNBIOTIC YOGHURT,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 10, no. 40, pp. 27–36, 2013, [Online]. Available: https://sid.ir/paper/71715/en

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