Abstract
Bread is a global staple food. Despite attempts to develop functional breads containing viable microorganisms, this has not been done yet because of the high temperature during baking. The aim of this study is to obtain synbiotic bread, hence hamburger bun and white pan bread were selected. Lactobacillus acidophilus LA-5 and L. casei 431 were encapsulated with calcium alginate and Hi-maize resistant starch via emulsion technique and coated with chitosan. The morphology and size of microcapsules were measured by scanning electron microscopy and particle size analyser. Inulin was added at 5% wheat flour mass basis for prebiotic effect. The encapsulated probiotics were inoculated into the bread dough and bread loaves were baked. The survival of encapsulated probiotics was determined after baking; also sensory evaluation was performed. Both types of bread met the standard criteria for probiotic products. The probiotic survival was higher in hamburger bun. L. casei 431 was more resistant to high temperature than L. acidophilus LA-5. A significant increase in probiotic survival was observed when the protective coating of chitosan was used in addition to calcium alginate and Hi-maize resistant starch. Storage for 4 days did not have any effect on the viability of encapsulated bacteria. The addition of encapsulated bacteria did not have any effect on flavour and texture; however, 5% inulin improved the texture of bread significantly. Results show that microencapsulation used in the production of synbiotic bread can enhance the viability and thermal resistance of the probiotic bacteria.
Highlights
Probiotics are deęned as live microorganisms that, when administered in adequate amounts, confer a health beneęt to the consumer [1]
L. casei 431 was more resistant to high temperature than L. acidophilus LA-5
A signięcant increase (p
Summary
Probiotics are deęned as live microorganisms that, when administered in adequate amounts, confer a health beneęt to the consumer [1]. In order to provide health beneęts of probiotic bacteria, they should be present at a minimum level of CFU/g of food product or CFU/g at point of delivery or be eaten in suĜcient amount to yield a daily intake of CFU/g [2]. The development of nondairy probiotic products is a challenge to the food industry in its eěort to utilize the abundant natural resources by producing high-quality functional products [6]. The priority of the industry today is innovative approach in satisfying consumer needs. Functional bread containing viable microorganisms has not been developed yet because of the high temperature during baking [7]. A new approach to improve the probiotic survival is by physical protection by microencapsulation, which can help protect the bacterial cells from the hostile conditions such as those present within gastrointestinal tract, potentially preventing cell loss [3]
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
