Repository logo
  • English
  • Català
  • Čeština
  • Deutsch
  • Español
  • Français
  • Gàidhlig
  • Italiano
  • Latviešu
  • Magyar
  • Nederlands
  • Polski
  • Português
  • Português do Brasil
  • Srpski (lat)
  • Suomi
  • Svenska
  • Türkçe
  • Tiếng Việt
  • Қазақ
  • বাংলা
  • हिंदी
  • Ελληνικά
  • Српски
  • Yкраї́нська
  • Log In
    New user? Click here to register.Have you forgotten your password?
Repository logo
    Communities & Collections
    Research Outputs
    Fundings & Projects
    People
    Statistics
  • English
  • Català
  • Čeština
  • Deutsch
  • Español
  • Français
  • Gàidhlig
  • Italiano
  • Latviešu
  • Magyar
  • Nederlands
  • Polski
  • Português
  • Português do Brasil
  • Srpski (lat)
  • Suomi
  • Svenska
  • Türkçe
  • Tiếng Việt
  • Қазақ
  • বাংলা
  • हिंदी
  • Ελληνικά
  • Српски
  • Yкраї́нська
  • Log In
    New user? Click here to register.Have you forgotten your password?
  1. Home
  2. Staff Publications
  3. Other Publications
  4. Effect Of Microencapsulated Lactobacillus Plantarum On The Rheological And Sensorial Properties Of Synbiotic Ice Cream
 
  • Details
Options

Effect Of Microencapsulated Lactobacillus Plantarum On The Rheological And Sensorial Properties Of Synbiotic Ice Cream

Journal
International Journal of Current Research
Date Issued
2018
Author(s)
Siti Radhiah Binti Omar
Siti Nazirah Omar
DOI
10.24941/ijcr.32999.11.2018
http://journalcra.com/article/effect-microencapsulated-lactobacillus-plantarum-rheological-and-sensorial-properties
Abstract
Synbiotic ice creams formulated with three probiotic variations (free L. plantarum, encapsulated L. plantarum, and a mixture of commercial Bifido. Sp and L. plantarum) were observed for their rheology and sensory properties. Microencapsulation of L. plantarum isolated from fermented cacao beans via freeze drying with 6% (w/v) lactose, 6% (w/v) skim milk and 3% solution of k-carrageenan coatings has shown the highest viscoelastic properties based on high fat content due to the addition of vegetable oil during the encapsulation process. Although there was no significant differences (p<0.05) in the overall acceptance attributes, the degree of sweetness for encapsulated L. plantarum ice cream was significantly higher (p<0.05) when compared to other samples. Henceforth, the encapsulation materials and freeze drying technique did improve the viscoelastic properties and overcome the sour taste of probiotics in ice cream formulation.
Subjects

Synbiotic,

Ice Cream,

Encapsulation,

Rheology,

Acceptance

File(s)
Loading...
Thumbnail Image
Name

Effect of microencapsulated lactobacillus plantarum on the rheological and sensorial properties of synbiotic ice cream.pdf

Size

384.63 KB

Format

Adobe PDF

Checksum

(MD5):bc3b103f3dec0d72ba017c892b4b6a2a

Welcome to SRP

"A platform where you can access full-text research
papers, journal articles, conference papers, book
chapters, and theses by USIM researchers and students.”

Contact:
  • ddms@usim.edu.my
  • 06-798 6206 / 6221
  • USIM Library
Follow Us:
READ MORE Copyright © 2024 Universiti Sains Islam Malaysia