Abstract
Shalgam, a naturally fermented beverage, is a prebiotic supplement and has high antioxidant activity. This study aimed to encapsulate shalgam to develop a functional probiotic beverage by freeze drying. Particle size measurement and surface morphology, wettability, solubility, bulk density, tapped bulk density, moisture, water activity, total polyphenol, total monomeric anthocyanin, antioxidant activity and encapsulation efficiency analyzes were performed for characterization of shalgam capsules. The obtained shalgam capsules were used in kefir production at the rate of 0%, 5%, 10%, 15% (w/v). Color, viscosity, water soluble dry matter determination, total protein, total fat, titration acidity, pH, microbiological and sensory analysis of kefir samples were performed. Shalgam microcapsules increased total phenolic, anthocyanin and antioxidant activity of kefir significantly (p < 0.05). Kefir samples containing 5% shalgam microcapsules had the highest microbiological viability and sensory score.
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.
