Cocoa pudding fortified with microencapsulated Lactiplantibacillus plantarum DSM 1954

B. Silkin, B. Onen, Menşure Elvan, Hayriye Sebnem Harsa
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Abstract

Probiotic pudding can be served as a functional food with high probiotic viability during production and storage. The aim of this study was to investigate the microencapsulation of Lactiplantibacillus plantarum DSM 1954 with a gum arabic-whey protein concentrate complex using a water-in-oil emulsion technique and to evaluate the stability of microencapsulated and non-microencapsulated L. plantarum in the cocoa pudding and to determine the main quality parameters and sensory characteristics of pudding during storage at 4 °C for 21 days. The efficacy of microencapsulation on the viability over 21 days was determined and an encapsulation efficiency of 86.66% was achieved. Whole milk, cocoa, corn starch, and gum arabic, as well as microencapsulated and non-microencapsulated L. plantarum were used to produce probiotic-fortified cocoa pudding. L. plantarum was added to pudding for 21 days to test their viability and stability. pH values and sensory analysis of pudding were conducted. Microencapsulated and non-microencapsulated L. plantarum cell counts were approximately 9 log CFU/g in pudding samples at the end of 21 days. With storage time, the pH of pudding containing non-microencapsulated bacteria decreased more than that of pudding containing microencapsulated bacteria. The addition of bacteria to the pudding did not have a significant effect on the taste, odor, and texture. Since both microencapsulated and non-microencapsulated bacteria maintain significant viability in pudding during storage, pudding can be considered a potential carrier of probiotics.
可可布丁强化了微胶囊植物乳杆菌DSM 1954
益生菌布丁在生产和储存过程中具有较高的益生菌活力,是一种功能性食品。本研究的目的是利用油包水乳化技术,研究阿拉伯胶-乳清蛋白浓缩物对植物乳杆菌DSM 1954的微胶囊化,评价微胶囊化和非微胶囊化植物乳杆菌在可可布丁中的稳定性,并确定布丁在4℃下储存21天的主要质量参数和感官特性。测定了微胶囊对21 d存活率的影响,包封率为86.66%。采用全脂牛奶、可可、玉米淀粉和阿拉伯胶,以及微胶囊化和非微胶囊化植物乳杆菌制作益生菌强化可可布丁。将植物乳杆菌添加到布丁中21 d,测试其活力和稳定性。对布丁进行了pH值测定和感官分析。21 d后,布丁样品中微胶囊化和非微胶囊化的植物乳杆菌细胞计数均约为9 log CFU/g。随着贮藏时间的延长,未微囊化菌布丁的pH值比微囊化菌布丁的pH值降低的幅度更大。向布丁中添加细菌对布丁的味道、气味和质地没有显著影响。由于微囊化和非微囊化细菌在布丁中储存期间都保持显著的活力,因此布丁可以被认为是益生菌的潜在载体。
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CiteScore
0.80
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