Publication: Effect Of Microencapsulated Lactobacillus Plantarum On The Rheological And Sensorial Properties Of Synbiotic Ice Cream
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Date
2018
Journal Title
Journal ISSN
Volume Title
Publisher
Vibus Innovative Publishing Solutions
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.
Description
Keywords
Synbiotic,, Ice Cream,, Encapsulation,, Rheology,, Acceptance
Citation
Siti Radhiah Omar and Siti Nazirah Omar "Effect Of Microencapsulated Lactobacillus Plantarum On The Rheological And Sensorial Properties Of Synbiotic Ice Cream" International Journal of Current Research Vol. 10, Issue, 11, pp.75273-75278, November, 2018 DOI: https://doi.org/10.24941/ijcr.32999.11.2018