Sensory and acceptance assessment of yogurt containing probiotic beads in Thailand

Kasetsart Journal - Natural Science

Volumn 42, Issue 1, 2008, Pages 99-106

  Krasaekoopt, Wunwisa ^a   Tandhanskul, Atittaya ^a  

^a ASSUMPTION UNIVERSITY   (Thailand)

Author keywords

Alginate; Chitosan; Consumer acceptance; Microencapsulation; Probiotics; Yogurt

Indexed keywords

FRAGARIA X ANANASSA;

EID: 38849184048     PISSN: 00755192     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (26)

1. Chambers, E. IV, A. Jenkins and B. McGuire. 2006. Flavor properties of plain soymilk. J. Sen. Stu. 21: 165-179.
2. Cochran, W.G. 1963. Sampling Techniques. 2nd Ed., New York: John Wiley and Sons, Inc. 354 p.
3. Dave, R.I. and N.P. Shah. 1997. Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures. Int. Dairy J. 7(1): 31-41.
4. Drake, M.A., P.D. Gerard and X.Q. Chen. 2001. Effects of sweetener, sweetener concentration, and fruit flavor on sensory properties of soy fortified yogurt. J. Sen. Stu. 16: 393-405.
5. Fuller, R. 1997. Probiotics 2 - Applications and Practical Aspects. London, Chapman & Hall. 432 p.
6. Gilliland, S.E. 1991. Properties of yoghurt, pp. 233-276. In R.K. Robinson (ed). Therapeutic Properties of Fermented Milks. London, Elsevier Science Publishers.
7. Gilliland, S.E. and H.S. Kim. 1984. Effect of viable starter culture bacteria in yoghurt on lactose utilization in humans. J. Dairy Sci. 67(1): 1-6.
8. Kebary, K.M.K., S.A. Hussein and R.M. Badawi. 1998. Improving viability of Bifidobacteria and their effect on frozen ice milk. Egypt. J. Dairy Sci. 26(2): 319-337.
9. Koo, S., Y. Cho, C. Huh, Y. Beak and J. Park. 2001. Improvement of the stability of Lactobacillus casei YIT 9081 by microencapsulation using alginate and chitosan. J. Micro. Biot. 11(3): 376-383.
10. Krasaekoopt, W., B. Bhandari and H. Deeth. 2003. Evaluation of encapsulation techniques of probiotics for yogurt: a review. Int. Dairy J. 13: 3-13.
11. Krasaekoopt, W., B. Bhandari and H. Deeth. 2004. The influence of coating materials on some properties of alginate beads and survivability of microencapsulated probiotic bacteria. Int. Dairy J. 14: 737-743.
12. Krasaekoopt, W., B. Bhandari and H. Deeth. 2006. Survival of probiotics encapsulated in chitosan-coated alginate beads in yogurt from UHT- and conventionally-treated milks during storage. Lebensm.-Wiss. U.-Technol. 39: 177-183.
13. Lee, K. and T. Heo. 2000. Survival of Bifidobacterium longum immobilized in calcium alginate beads in simulated gastric juices and bile salt solution. Appl. Envi. Micro. 66(2): 869-873.
14. Lee, K., J. Kim, Y. Lee, E. Choi, D. Shin and T. Heo. 2001. Estimating the viability of Bifidobacteriium longum in Ca-alginate beads against simulated gastroenteric juices. J. Micro. Biot. 11(1): 97-105.
15. Matta, Z., E. IV Chambers and G.G. Naughton. 2005. Consumer and descriptive sensory analysis of black walnut syrup. J. Food Sci. 70: 610-613.
16. Mercer, C. 2006. Campana signs dairy joint-venture in Thailand. http://www.ap-foodtechnology.com/news
17. Shah, N.P., W.E.V. Lankaputhra, M. Britz and W.S.A. Kyle. 1995. Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in commercial yoghurt during refrigerated storage. Int. Dairy J. 5(5): 515-521.
18. Shah, N.P. and R.R. Ravula. 2000. Microencapsulation of probiotic bacteria and their survival in frozen fermented dairy desserts. Aus. J. Dairy Tech. 55(3): 139-144.
19. Smidsrod, O. and G. Skjak-Braek. 1990. Alginate as immobilization matrix for cells. Trends Biot. 8(3): 71-78.
20. Steenson, L.R., T.R. Klaenhammer and H.E. Swaisgood. 1987. Calcium alginate-immobilized cultures of lactic streptococci are protected from bacteriophages. J. Dairy Sci. 70(6): 1121-1127.
21. Sun, W. and M. Griffiths. 2000. Survival of bifidobacteria in yogurt and simulated gastric juice following immobilization in gellanxathan beads. Int. J. Food Micro. 61(1): 17-25.
22. Sung, H.H. 1997. Enhancing survival of lactic acid bacteria in ice-cream by natural encapsulation. Diss. Abs. Int. 13(9): 5407.
23. Tanaka, H., S. Irie and H. Ochi. 1989. A novel immobilization method for prevention of cell leakage from the gel matrix. J. Fer. Bioeng. 68(3): 216-219.
24. Vara-Ubol, S., E. IV Chambers and D.H. Chambers. 2004. Sensory Characteristics of Chemical Compounds Potentially Associated with Beany Aroma in Foods. J. Sen. Stu. 19: 15-26.
25. Vinderola, C.G., N. Bailo and J.A. Reinheimer. 2000. Survival of probiotic microflora in Argentinian yogurts during refrigerated storage. Food Res. Int. 33(2): 97-102.
26. Woo, C., K. Lee and T. Heo. 1999. Improvement of Bifidobacterium longum stability using cell-entrapment technique. J. Micro. Biot. 9(2): 132-139.