We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Microbial viability, physicochemical and sensory properties of kefir microcapsules prepared using maltodextrin/Arabic gum mixes.
- Authors
Nale, Zeynep; Aşçi Arslan, Ayşe; Kucukcetin, Ahmet; Tontul, Ismail; Sahin Nadeem, Hilal
- Abstract
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.
- Subjects
KEFIR; SENSORY evaluation; MICROENCAPSULATION; MICROBIAL viability counts; MALTODEXTRIN; GUM arabic; RESPONSE surfaces (Statistics)
- Publication
International Journal of Dairy Technology, 2018, Vol 71, p61
- ISSN
1364-727X
- Publication type
Article
- DOI
10.1111/1471-0307.12402