Abstract
In this study, synbiotic microcapsules composed of Lactobacillus paracasei (Lacticaseibacillus paracasei) and lactitol were added into milk to prepare probiotic stirred yogurt. The number of lactic acid bacteria, pH, water holding capacity (WHC), texture, rheological properties and microstructure were measured during 4 °C storage to evaluate the characteristics of yogurt. Yogurt containg microcapsules had an increase in the number of lactic acid bacteria and a lower post-acidification when compared to the yogurt containg free cells of L. paracasei during storage. Addition of microcapsules resulted in a product, which observed a higher WHC, cohesiveness and rheological properties. Scanning electron microscope observed that the addition of microcapsules reduced the casein aggregates and pores of the yogurt, leading to a tighter microstructure. In general, the addition of encapsulated L. paracasei could improve the texture performance of yogurt. However, in addition to the increase of probiotics, there was no significant difference between the yogurt with probiotics and synbiotic microcapsules.
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