Abstract
The objective of the present study was to produce a novel frozen yogurt fortified with sea buckthorn berries supported probiotic cells. Berries originated from Hippophae rhamnoides L. were used as immobilization carrier of the probiotic strain Lactobacillus casei ATCC393. A commercial yogurt culture was used as starter culture while free and immobilized probiotic cells were added as adjuncts for frozen yogurt production. The viability of the immobilized probiotic cells was maintained in high levels during 90 storage days (−18 °C), while the viability of free probiotic cells decreased (∼10%). L. bulgaricus counts reduced by approximately 3 log cycles and no counts of S. thermophilus were detected by the end of freezing storage. Gastrointestinal simulation showed that cell immobilization offer protection to probiotic cells against the harsh environmental conditions of the gastrointestinal tract and help in maintaining the minimum viable cell counts required to offer health benefits to the consumers (>107 CFU g−1). Finally, frozen yogurt with the immobilized biocatalyst showed superior properties, exceptional appearance and an enhanced citrus aroma as described by the assessors.
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.
