Volume 21, Issue 149 (2024)
FSCT 2024, 21(149): 1-12 |
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Nilforooshzadeh H, Jahadi M. Investigating the production of mocha milk containing encapsulated Lactobacillus rhamnosus (GG) as a useful product. FSCT 2024; 21 (149) :1-12
URL: http://fsct.modares.ac.ir/article-7-59071-en.html
URL: http://fsct.modares.ac.ir/article-7-59071-en.html
1- MSc. Student, Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, Isfahan Branch (Khorasgan), Islamic Azad University, Isfahan, Iran
2- Associate professor, Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, Isfahan Branch (Khorasgan), Islamic Azad University, Isfahan, Iran ,mahshidjahadi@yahoo.com
2- Associate professor, Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, Isfahan Branch (Khorasgan), Islamic Azad University, Isfahan, Iran ,
Abstract: (818 Views)
The production of dairy products containing probiotic bacteria with valuable nutritional properties is one of the most important issues in the food industry. The purpose of this research is to investigate the survival of Lactobacillus rhamnosus (GG) probiotic bacteria in free and encapsulated form in mocha milk and their effect on milk characteristics during 21 days of storage at 4 °C. Sodium alginate, sodium alginate-whey protein and sodium alginate-inulin were used for encapsulating Lactobacillus rhamnosus (GG) by extrusion method. The carrier materials used for encapsulation did not have a significant effect on the efficiency of the encapsulation and all the carriers provided more than 90% encapsulation efficiency. According to a similar pattern, the pH of all mocha milk samples significantly increased and acidity decreased during the storage period, but the changes in pH and acidity were higher in mocha milk containing free Lactobacillus rhamnosus (p<0.05). DPPH free radical inhibition power and total phenol content in mocha milk containing Lactobacillus rhamnosus (GG) coated and free capsules were higher than control. Therefore, the addition of probiotic bacteria led to the improvement of the performance of mocha milk containing Lactobacillus rhamnosus (GG) coated and released capsules. Also, the survival rate of encapsulated Lactobacillus rhamnosus (GG) was significantly higher compared to free Lactobacillus rhamnosus (GG) (p<0.05). The coated capsule significantly reduced the desirability of mocha milk tissue containing Lactobacillus rhamnosus (GG) coated capsule (p<0.05), but it had no effect on other sensory characteristics.
Article Type: Original Research |
Subject:
Food Microbiology
Received: 2022/01/27 | Accepted: 2024/01/24 | Published: 2024/06/21
Received: 2022/01/27 | Accepted: 2024/01/24 | Published: 2024/06/21
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