Evaluation of Survival of Encapsulated Probiotic Bacteria in Synbiotic Yog-Ice Cream

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 2, Volume 8, Issue 3 - Serial Number 21, October 2012   

Document Type: Research Article

DOI: 10.22067/ifstrj.v8i3.18467

Authors

Abbas Ahmadi^{* 1}; Seyed Ali Mortazavi²; Elnaz Milani³; Reza Rezaeemokaram

¹Islamic Azad University, Sabzevar Branch

²Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

³ACECR; Khorasan Razavi

Abstract

In this study, frozen yoghurt was produced as a synbiotic product. A food product containing both probiotics and prebiotics is named as synbiotic or functional food. Lactobacillus acidophilus (La-5) as a probiotic bacteria was added to frozen yoghurt in two types; free and encapsulated, and its survivability was evaluated during 60 days storage at -18 °C . Also Fructo-oligosaccharide as a prebiotic compound was used for producing frozen yoghurt in different levels (0%, 0.4% and 0.8% (w/w)). The viable cell number in free state in samples with (0%, 0.4% and 0.8% (w/w)) Fructo-oligosaccharide was 3.8×109 cfu/ml, 3.5×109 cfu/ml and 3.8×109 cfu/ml and after 60 days of storage these numbers were decrease to 2×107 cfu/ml, 2.2×107 cfu/ml and 2.2×107 cfu/ml respectively. Whereas in encapsulated state, the viable cells in samples with (0%, 0.4% and 0.8% (w/w)) Fructo-oligosaccharide these numbers was 7.5×109 cfu/ml, 8.9×109 cfu/ml and 9.8×109 cfu/ml and after 60 days, these numbers were decreased to 2.13×109 cfu/ml, 2.5×109 cfu/ml and 2.9×109 cfu/ml.The results indicated that encapsulation of L. acidophilus could significantly (p

Keywords

Synbiotic; Yog-ice cream; Encapsulation; Lactobacillus acidophilus

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