Volume 5 - Issue 1 (In press 2019)                   Back to the articles list | Back to browse issues page

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Department of Engineering Research, West Azerbaijan Agricultural and Natural Resources Research and Education Center, Agricultural Research, Education and Extension Organization (AREEO)
Abstract:   (48 Views)
The survival of probiotic strains Lactobacillus acidophilus (LAFTI-L10) and Bifidobacterium lactis (LAFTI-B94) in both microencapsulated and free forms and their effect on physicochemical, sensory properties, stability and microstructures of Doogh were investigated during storage for 45 days at 5±1°C cold room. The statistical analysis of the results showed that the number of L. acidophilus and B. lactis in free forms decreased about 1.1 and 2.2 log cycles respectively but in microencapsulated form remained relatively constant during storage. Both free and microencapsulated forms were successful in keeping counts of L. acidophilus and B. lactis in the Doogh high enough for the therapeutic minimum (106–107 cfu /g) after 45 days but the number of microencapsulated probiotics was higher than free cells (P<0.05). The acidity, pH and stability were found to be significantly different between samples (P<0.01). The microstructure of samples was affected by microencapsulation of bacteria for sample distribution of clusters and particles in samples containing microencapsulated probiotics were more regular than in those containing free forms. According to the results of sensory evaluations, probiotics did not adversely affect the physicochemical and sensory properties of Doogh, even they improved the stability, microstructure and flavor. Therefore, Doogh can be an effective food carrier for delivery of probiotic organisms.
Type of Study: Research | Subject: General

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