Incorporation of Microencapsulated Probiotic Lactic Acid Bacteria in Yoghurt

Abstract

Background: Probiotics are live microorganisms known for the many health benefits they confer on their host. Lactobacillus acidophilus is a lactose fermenting bacterium that is found naturally in the human body and is also found to exhibit probiotic properties. The gastrointestinal tract of humans is however, a harsh environment for microorganisms to survive and render the intended health benefits. Microencapsulation is a technique by which a substance is enveloped by another, forming a capsule that may range up to several hundred microns in size. In this study the probiotic organism L. acidophilus was microencapsulated in a hydrocolloid bead (alginate) and then incorporated in yoghurt. Methods: Probiotic properties of Lactobacillus acidophilus was evaluated. It was then micro encapuslated in 50 per cent carrot juice and then incorporated in yoghurt. Nutrient composition of this value added yoghurt was studied and its sensory parameters compared with control yoghurt. Result: In the present experiment the viability of L. acidophilus at 90 mins was 10.750± 0.553log10cfu/ml and the tolerance of L. acidophilus to 0.4 per cent of bile was significant. Microencapuslation of L. acidophilus was attempted by mixing carrot juice at 50 per cent to the alginate beads, thus imparting an appealing orange colour to the beads. The yoghurt thus prepared using microencapuslated L. acidophilus had an acidity of 0.7 ± 0.and total solid of 21.35 per cent on dry matter basis. Sensory analysis revealed maximum overall acceptability for carrot juice admixed microencapsulated probiotic-enriched yoghurt.