Microencapsulation of probiotics for incorporation in cream biscuits

Microencapsulation of probiotics for incorporation in cream biscuits Incorporation of probiotics into food products serves as a healthy option for delivery of probiotics. Microencapsulation can increase the survival rate of the probiotic bacteria and act as effective mode of administration of the probiotics to the recipients. The aim of this research was to develop a process technology for incorporating microencapsulated probiotics and evaluate the viability of the encapsulated probiotics in biscuits. The microencapsulated probiotics were added in biscuits, to a final concentration of 10 Log CFU/g. Viability above 8 Log CFU/g was found in probiotic biscuit after 8 weeks of storage. This research indicated the feasibility of incorporation of probiotic bacteria into dry matrices in food products and further determines viability of the probiotics during storage to assure probiotic functionality. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Measurement and Characterization Springer Journals

Microencapsulation of probiotics for incorporation in cream biscuits

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Publisher
Springer Journals
Copyright
Copyright © 2018 by Springer Science+Business Media, LLC, part of Springer Nature
Subject
Chemistry; Food Science; Chemistry/Food Science, general; Engineering, general
ISSN
1932-7587
eISSN
2193-4134
D.O.I.
10.1007/s11694-018-9835-z
Publisher site
See Article on Publisher Site

Abstract

Incorporation of probiotics into food products serves as a healthy option for delivery of probiotics. Microencapsulation can increase the survival rate of the probiotic bacteria and act as effective mode of administration of the probiotics to the recipients. The aim of this research was to develop a process technology for incorporating microencapsulated probiotics and evaluate the viability of the encapsulated probiotics in biscuits. The microencapsulated probiotics were added in biscuits, to a final concentration of 10 Log CFU/g. Viability above 8 Log CFU/g was found in probiotic biscuit after 8 weeks of storage. This research indicated the feasibility of incorporation of probiotic bacteria into dry matrices in food products and further determines viability of the probiotics during storage to assure probiotic functionality.

Journal

Journal of Food Measurement and Characterization – Springer Journals

Published: May 31, 2018

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