Paper Information

Journal:   JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)   2012 , Volume 22 , Number 1; Page(s) 97 To 97.
 
Paper:  A SURVEY TO INCREASING THE PROBIOTIC SURVIVAL IN FUNCTIONAL ICE CREAM BY MICROENCAPSULATION
 
Author(s):  HOMAYOUNI RAD A., JAVADI M., GHASEMNEZHAD TABRIZIAN V., ALIZADEH M.
 
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Abstract: 

A symbiotic ice cream containing 1% of resistant starch as a prebiotic component and two strains of lactic acid bacteria (L. casei and B. lactis) as probiotic bacteria was made by traditional ice cream manufacturing method. The survival of microencapsulated and free probiotics in ice cream was studied over a period of 6 months during storage at -20°C. Microencapsulated probiotics in alginate-starch beads were survived 30% more than encapsulated bacteria. So the number of viable probiotic bacteria in functional ice cream were more than 109 CFU/g by two months, which is higher than that recommended by the International Dairy Federation (107 CFU/g). In conclusions symbiotic ice cream is a good vehicle for delivery of probiotics in human diet.

 
Keyword(s): FUNCTIONAL ICE CREAM, PROBIOTIC, MICROENCAPSULATION, SURVIVAL
 
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