Microbial viability, physicochemical and sensory properties of kefir microcapsules prepared using maltodextrin/Arabic gum mixes

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 lactobaci...

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Bibliographic Details
Published in:International journal of dairy technology 2018-03, Vol.71 (S1), p.61-72
Main Authors: Nale, Zeynep, Tontul, Ismail, Aşçi Arslan, Ayşe, Sahin Nadeem, Hilal, Kucukcetin, Ahmet
Format: Article
Language:English
Subjects:
Acidity
Bulk density
Color
Disinfection & disinfectants
Drying
Flavor
Gums
Hygroscopicity
Kefir
Lactobacilli
Maltodextrin
Microcapsules
Microencapsulation
Microorganisms
Response surface methodology
Sensory evaluation
Sensory properties
Viability
Water activity
Wettability
Yeasts
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Summary: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.
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12402