Microbial viability, physicochemical and sensory properties of kefir microcapsules prepared using maltodextrin/Arabic gum mixes

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dc.contributor.authorNale, Zeynep
dc.contributor.authorTontul, Ismail
dc.contributor.authorArslan, Ayse Asci
dc.contributor.authorNadeem, Hilal Sahin
dc.contributor.authorKucukcetin, Ahmet
dc.date.accessioned2024-02-23T14:23:55Z
dc.date.available2024-02-23T14:23:55Z
dc.date.issued2018
dc.departmentNEÜen_US
dc.description.abstractKefir 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.en_US
dc.description.sponsorshipScientific Research Projects Coordination Unit of the Akdeniz University [2013.02.0121.003]en_US
dc.description.sponsorshipThe authors wish to thank the Scientific Research Projects Coordination Unit of the Akdeniz University (Project No: 2013.02.0121.003) for financial support and Dr. Said Nadeem for proofreading.en_US
dc.identifier.doi10.1111/1471-0307.12402
dc.identifier.endpage72en_US
dc.identifier.issn1364-727X
dc.identifier.issn1471-0307
dc.identifier.scopus2-s2.0-85044277759en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage61en_US
dc.identifier.urihttps://doi.org/10.1111/1471-0307.12402
dc.identifier.urihttps://hdl.handle.net/20.500.12452/13748
dc.identifier.volume71en_US
dc.identifier.wosWOS:000428328700007en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofInternational Journal Of Dairy Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectKefiren_US
dc.subjectMicroencapsulationen_US
dc.subjectResponse Surface Methodologyen_US
dc.titleMicrobial viability, physicochemical and sensory properties of kefir microcapsules prepared using maltodextrin/Arabic gum mixesen_US
dc.typeArticleen_US

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