The effect of incorporating microencapsulated Lactobacillus casei ATCC 334 on the physicochemical and rheological properties of fortified Greek-style yoghurt
Beneranda Murua-Pagola, Lucía Abadía-García, Maria Isabel Vázquez-Aguilar, Silvia L Amaya-Llano, Eduardo Morales-Sánchez
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引用次数: 0
Abstract
This work evaluated the physicochemical and rheological properties of Greek-style yoghurt supplemented with microencapsulated Lactobacillus casei ATCC 334 cells. The microencapsulation was able to protect the probiotic cells during yoghurt fermentation, and up to 21 days of cold storage, as well as to the exposure under gastrointestinal conditions. Samples added with free cells showed the lowest values of G′ (867 ± 31.76) after 24 h of fermentation and the highest values of G′ and G″ after 14 days of cold storage. The yoghurt added with microencapsulated cells exhibited greater firmness and the lowest adhesiveness values.
期刊介绍:
The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope.
Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.