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

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dc.contributor.authorSiti Radhiah Binti Omaren_US
dc.contributor.authorSiti Nazirah Omaren_US
dc.date.accessioned2024-05-28T03:29:04Z
dc.date.available2024-05-28T03:29:04Z
dc.date.issued2018
dc.description.abstractSynbiotic 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.en_US
dc.identifier.citationSiti 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.32999.11.2018en_US
dc.identifier.doi10.24941/ijcr.32999.11.2018
dc.identifier.doihttp://journalcra.com/article/effect-microencapsulated-lactobacillus-plantarum-rheological-and-sensorial-properties
dc.identifier.epage75278
dc.identifier.issn0975-833X
dc.identifier.issue11
dc.identifier.other2223-2
dc.identifier.spage75273
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/4400
dc.identifier.volume10
dc.language.isoenen_US
dc.publisherVibus Innovative Publishing Solutionsen_US
dc.relation.ispartofInternational Journal of Current Researchen_US
dc.subjectSynbiotic,en_US
dc.subjectIce Cream,en_US
dc.subjectEncapsulation,en_US
dc.subjectRheology,en_US
dc.subjectAcceptanceen_US
dc.titleEffect Of Microencapsulated Lactobacillus Plantarum On The Rheological And Sensorial Properties Of Synbiotic Ice Creamen_US
dc.typeArticleen_US
dspace.entity.typePublication

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