Effect of Spray- and Freeze-Dried Microcapsules Containing Probiotics and γ-Aminobutyric Acid on Nutritional, Physicochemical, Textural, Pasting, Rheological, and Microstructural Characteristics of Composite Dough

• Published in: Food and bioprocess technology 2024-02, Vol.17 (2), p.464-478
• Main Authors: Misra, Sourav, Mandliya, Shubham, Pandey, Pooja, Panigrahi, Chirasmita, Dalbhagat, Chandrakant Genu, Mishra, Hari Niwas
• Format: Article
• Language: English
• Subjects: Agriculture; Biotechnology; Bulk density; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Dough; Encapsulation; Enrichment; Food Science; Freeze drying; Microcapsules; Microencapsulation; Powder; Probiotics; Protein structure; Proteins; Rheological properties; Secondary structure; Vibrations; Viscoelasticity; Water absorption; γ-Aminobutyric acid
• ISSN: 1935-5130; 1935-5149
• DOI: 10.1007/s11947-023-03144-8

This study aims to develop probiotics and γ-aminobutyric acid (GABA)-enriched composite dough based on Bengal gram, finger millet, oat flakes, groundnuts, date paste, and honey with the incorporation of spray- and freeze-dried microcapsules containing probiotics and GABA and their techno-functional properties were evaluated. The nutritional and mineral profiles of dough samples did not vary significantly ( p  > 0.05) after adding probiotic-GABA co-encapsulated powders. The enrichment of probiotics and GABA decreased the bulk density while increasing the water absorption and solubility indices with a higher lightness and whiteness index of the composite mix. The dough samples showed a significantly higher probiotics count (> 8.0 log CFU/g) and GABA content (56.5–62.4 mg/g). The FTIR peaks at 1500–1700 cm −1 related to amide I and amide II bond vibrations with lower intensities for probiotics-GABA-enriched composite dough indicated deformation in the secondary structure in doughs’ protein network with the addition of encapsulated powder. The addition of freeze-dried powder resulted in a discontinuous structure and uneven distribution of protein particles, with large angular voids in dough samples. The inclusion of spray-dried probiotic-GABA powder resulted in better dough properties in terms of improved textural (decrease in adhesiveness, cohesiveness, chewiness, and increase in springiness) and pasting properties (decrease in setback viscosity) and exhibited higher viscoelasticity compared to the freeze-dried powder added samples.