Makale detayı · 2018
Microbial viability, physicochemical and sensory properties of kefir microcapsules prepared using maltodextrin/Arabic gum mixes
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
- Yıl
- 2018
- ISSN
1364-727X- Tür
- article
Veri kaynağı ayrımı
- YÖKSİS YÖKSİS makale kaydı
- OpenAlex OpenAlex zenginleştirmesi (özet, atıf, konular)
Özet
İngilizce (OpenAlex)
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 9.03–9.92 log cfu/g, 9.56–11.51 log cfu/g and 3.09–5.90 log 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.
Konular
- Microencapsulation and Drying Processes
- Proteins in Food Systems
- Food composition and properties
Birincil konu Microencapsulation and Drying Processes