تاثیر افزودن اینولین و فرآیند ریزپوشانی بر میزان زنده مانی باکتری لاکتوباسیلوس کازئی در طول دوره نگهداری ماست بستنی سین بیوتیک

Yog-ice cream (frozen yogurt), is a kind of frozen desserts which has similar features with ice cream in physical and apparent characteristics. In this study, frozen yogurt was produced as a synbiotic product containing both probiotics and prebiotics. Lactobacillus Casei(LAFTI-L26)as a probiotic bacteria was added to low fat frozen yogurt in two types;free and encapsulated,and its survivability was evaluated during 30 days storage at -18^oc.Prebiotic compound that was used in this study,was Inulin that added to frozen yogurt in different levels(0,2.5 and 5% w/w). The viable cell number of L.casei in the free state in prepared low fat frozen yogurt mixture, was between 9.801-9.779 log cfu/ml at the first day, and after 30 days storage at -18^oc,its viable number redused to 7.451-7.866 log cfu/ml. In samples of frozen yogurt containing L.casei that was encapsulated by sodium alginate-whey protein concentration(wpc),the viable cell number of L.casei was 8.150-8.661 log cfu/ml at the first day that reduced to 6.650-7.477 log cfu/ml at the end of 30 days storage at -18^oc.Totally ,obtained results showed that encapsulation of lactobacillus casei in Alginate-Whey protein capsules, could significantly improve survivability of L.casei.(p<0.05) that the viable number of this bacteria in frozen yogurt containing encapsulated probiotic,was in the range of investigated levels by the International Dairy Federation(10⁶-10⁷ cfu/g).