加入微胶囊干酪乳杆菌 ATCC 334 对强化希腊酸奶的理化和流变特性的影响

IF 2.5 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology Pub Date : 2024-01-09 DOI:10.1111/1471-0307.13047

Beneranda Murua-Pagola, Lucía Abadía-García, Maria Isabel Vázquez-Aguilar, Silvia L Amaya-Llano, Eduardo Morales-Sánchez

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引用次数: 0

摘要

这项研究对添加了微胶囊干酪乳杆菌 ATCC 334 细胞的希腊式酸奶的理化和流变特性进行了评估。微胶囊能够在酸奶发酵、长达 21 天的冷藏以及胃肠道暴露条件下保护益生菌细胞。添加了游离细胞的样品在发酵 24 小时后显示出最低的 G′值（867 ± 31.76），而在冷藏 14 天后显示出最高的 G′和 G″值。添加了微胶囊细胞的酸奶显示出更高的硬度和最低的粘附性值。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

The effect of incorporating microencapsulated Lactobacillus casei ATCC 334 on the physicochemical and rheological properties of fortified Greek-style yoghurt

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The effect of incorporating microencapsulated Lactobacillus casei ATCC 334 on the physicochemical and rheological properties of fortified Greek-style yoghurt

This work evaluated the physicochemical and rheological properties of Greek-style yoghurt supplemented with microencapsulated Lactobacillus casei ATCC 334 cells. The microencapsulation was able to protect the probiotic cells during yoghurt fermentation, and up to 21 days of cold storage, as well as to the exposure under gastrointestinal conditions. Samples added with free cells showed the lowest values of G′ (867 ± 31.76) after 24 h of fermentation and the highest values of G′ and G″ after 14 days of cold storage. The yoghurt added with microencapsulated cells exhibited greater firmness and the lowest adhesiveness values.

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来源期刊

International Journal of Dairy Technology 工程技术-食品科技

CiteScore

7.00

自引率

4.50%

发文量

审稿时长

12 months

期刊介绍： The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope. Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.