Abstract
The objective of this research is to incorporate microencapsulated Bifidobacterium bifidum DSM20082 in zabady. This fermented dairy products containing 2% cold or hot water extracted clove and cinnamon , in order to study the different effects of these extracts on chemical , microbiological , rheological and organoleptic properties of zabady during storage at 6 ± 2.0°C for 15 days. Extrusion technique was used to produce microencapsulated Bifidobacterium bifidum DSM20082 using three different carrier material (1.0 % k-carrageenan , 0.05 % xanthan gum and 2.0 % gelatin) in the presence of 2% sodium alginate and 0.5% inulin as a prebiotic source . The results showed that the addition of 2% cold or hot water cinnamon and clove extracts resulted in better compactness of viability of Bifidobacterium bifidum DSM20082 ( free or encapsulated ). Which increased significantly bacterial counts compared to control ( 0%) but viable counts of Bifidobacterium bifidum DSM20082 were slightly decreased at 10% compared to control (0%) . The titratable acidity of the examined treatments of zabady increased during the storage period with simultaneous decreasing trend of the pH values. Total viability of Bifidobacterium bifidum DSM20082 was higher in zabady samples containing cold extract of clove and cinnamon, and encapsulated cells showed better viability in comparison with non encapsulated. Coliform bacteria were not detected till the end of storage period in all treatments. Viable counts of Streptococcus thermophiles and Lactobacillus delbrueckii subsp. bulgaricus declined approximately ( 1.3 - 1.8 log10 cfu/g ) after 15 days of storage period, but in all treatments viable cells remained above (106 cfu /g). Regarding organoleptically and instrumentally evaluated textural attributes, significant differences were observed among all zabady treatments. The total scores of organoleptic properties slightly decreased in all treatments. The treatment (x4) containing encapsulated Bifidobacterium bifidum DSM20082 with 0.05% xanthan gum and 2% cold water extract of cinnamon had the highest total scores point 95.81 (after 5 days) and 92.49 (after 15 days) of storage period.
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