Abstract
Micro-encapsulation is a method of providing probiotic living cells with a physical barrier against adverse environmental conditions. Lactobacillus acidophilus is one of the most effective forms of probiotic bacteria and is commercially available as pure culture and encapsulated form. It is not clear whether the use of micro-encapsulated L. acidophilus will result in yogurt of a better quality compared to non micro-encapsulated L. acidophilus. The objective was to determine the influence of micro-encapsulated L. acidophilus on the characteristics of fat free plain yogurt. Yogurt mixes were pasteurized and at 37℃ were inoculated with Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and micro-encapsulated L. acidophilus R0052 or non micro-encapsulated L. acidophilus R0052. Yogurt manufacture was replicated three times. Yogurts with micro-encapsulated L. acidophilus R0052 had significantly (P < 0.05) higher flavor scores, compared to yogurts with non micro-encapsulated L. acidophilus R0052. The L. acidophilus counts, apparent viscosity, pH and syneresis, of the yogurts with micro-encapsulated L. acidophilus R0052 were not significantly (P < 0.05) different from those of the yogurts with non micro-encapsulated L. acidophilus R0052. Use of micro-encapsulated L. acidophilus R0052 resulted in better tasting yogurts probably because of the taste imparted by the trace amounts of the micro-encapsulating material.
Highlights
Probiotics are defined as “live microorganisms which when administered in adequate amounts confer health benefits to host” [1]
Yogurt mixes were pasteurized and at 37 ̊C were inoculated with Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and micro-encapsulated L. acidophilus R0052 or non micro-encapsulated L. acidophilus R0052
Use of micro-encapsulated L. acidophilus R0052 resulted in better tasting yogurts probably because of the taste imparted by the trace amounts of the micro-encapsulating material
Summary
Probiotics are defined as “live microorganisms which when administered in adequate amounts confer health benefits to host” [1]. There has been an increasing interest in the role of probiotic bacteria in human health. Health advantages associated with the probiotic intake include alleviation of symptoms of lactose malabsorption, increase in natural resistance to infectious diseases of the intestinal tract, suppression of cancer, reduction in serum cholesterol concentrations, improved digestion, and stimulation of gastrointestinal immunity [2]. Dairy Federation has recommended that the bacteria be viable and abundant in the product and be present at a population of at least 107 colony-forming units (CFU)/g until the date of consumption [4]. Studies indicate that the bacteria may not survive in sufficient numbers when incorporated into dairy products and during their passage through the gastrointestinal tract [5].
Sign-in/Register to view highlights & summary 
Published Version (
Free)
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 call