Microbial viability, physicochemical and sensory properties of kefir microcapsules prepared using maltodextrin/Arabic gum mixes
Küçük Resim Yok
Tarih
2018
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Kefir microencapsulation was optimised using Box-Behnken's response surface methodology. Product yield, moisture, water activity, bulk density, hygroscopicity, colour, wettability, solubility, particle size, pH, titratable acidity and microstructure were analysed. The viable counts of lactobacilli, lactococci and yeasts in the kefir microcapsules were found in the range of 9.03-9.92log cfu/g, 9.56-11.51log cfu/g and 3.09-5.90log cfu/g, respectively. Sensory evaluation indicated that reconstituted samples obtained from microencapsulated kefir samples had high and/or full scores for flavour, appearance/colour and structure/texture. Addition of hydrocolloids to kefir before spray-drying provided sufficient stability for the powdered product.
Açıklama
Anahtar Kelimeler
Kefir, Microencapsulation, Response Surface Methodology
Kaynak
International Journal Of Dairy Technology
WoS Q Değeri
Q3
Scopus Q Değeri
Q1
Cilt
71
