Evaluation of physiochemical, textural, microbiological and sensory characteristics in set yogurt reinforced by microencapsulated Bifidobacterium bifidum F-35

International Journal of Food Science and Technology

Volumn 49, Issue 7, 2014, Pages 1673-1679

  Mousa, Ahmed ^a   Liu, Xiao Ming ^a   Chen, Yong quan ^a,b   Zhang, Hao ^a   Chen, Wei ^a,b  

^a JIANGNAN UNIVERSITY   (China)

^b The Synergistic Innovation Center for Food Safety and Nutrition   (China)

Author keywords

Bifidobacterium; Microencapsulation; Probiotics; Yogurt

Indexed keywords

DAIRY PRODUCTS; MICROENCAPSULATION; PROBIOTICS; REINFORCEMENT; SODIUM ALGINATE; TEXTURES;

BIFIDOBACTERIUM; BIFIDOBACTERIUM BIFIDUM; HARDNESS VALUES; PHYSIO-CHEMICAL; SENSORY CHARACTERISTICS; TITRATABLE ACIDITY; WHEY PROTEINS; YOGURT;

DAIRIES;

BIFIDOBACTERIUM; BIFIDOBACTERIUM BIFIDUM;

EID: 84927578957     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12473     Document Type: Article

References (33)

1. Adhikari, K., Mustapha, A. & Grün, I.U. (2000). Viability of microencapsulated bifidobacteria in set yogurt during refrigerated storage. Journal of Dairy Science, 83, 1946-1951.
2. Adhikari, K., Mustapha, A. & Grün, I.U. (2003). Survival and metabolic activity of microencapsulated Bifidobacterium in stirred yogurt. Journal of Food Science, 68, 275-280.
3. Arup, N., Kyoung-Sik, H. & Harjinder, S. (2011). Microencapsulation of probiotic bacteria using pH-induced gelation of sodium caseinate and gellan gum. International Dairy Journal, 21, 247-253.
4. Bano, P., Abdullah, M., Nadeem, M., Babar, M.E. & Khan, G.A. (2011). Preparation of functional yoghurt from sheep and goat milk blends. Pakistan Journal of Agricultural Sciences, 8, 211-215.
5. Biavati, B. & Mattarelli, P. (2001). The family Bifidobacteriaceae. In: The Prokaryotes. An Evolving Electronic Resource For Microbiological Community, 3 edn (edited by E. Stackebrandt ). Pp. 322-382. New York: Springer-Verlag.
6. Borgogna, M., Bellich, B., Zorzin, L., Lapasin, R. & Cesàro, A. (2010). Food microencapsulation of bioactive compounds: rheological and thermal characterisation of non-conventional gelling system. Food Chemistry, 122, 416-423.
7. Capela, P., Hay, T.K.C. & Shah, N.P. (2006). Effect of cryoprotectants, prebiotics and microencapsulation on survival of probiotic organisms in yoghurt and freeze-dried yoghurt. Food Research International, 39, 203-211.
8. Dave, R.I. & Shah, N.P. (1997). Viability of yogurt and probiotic bacteria in yogurts made from commercial starter cultures. International Dairy Journal, 7, 31-41.
9. El-Shenawy, M., El-Aziz, M.A., El-kholy, W.I. & Fouad, M.T. (2012). Probiotic yogurt manufactured with tiger-nut extract (Cyperus Escuilentus) as a functional dairy food. Journal of Agricultural Research and Natural Resources, 1, 20-31.
10. FAO & WHO Experts' Report. (2001). Evaluation of Health and Nutritional Properties Of Probiotics In Food Including Powder Milk With Live Lactic Acid Bacteria. Cordoba: FAO & WHO.
11. Homayouni, A., Azizi, A., Ehsani, M.R., Yarmand, M.S. & Razavi, S.H. (2008). Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream. Food Chemistry, 111, 50-55.
12. Joseph, A.O. & Olugbuyiro, E. (2011). Physico-chemical and sensory evaluation of market yogurt in Nigeria Pakistan. Journal of Nutrition, 10, 914-918.
13. Kailasapathy, K. (2002). Microencapsulation of probiotic bacteria: technology and potential applications. Current issues in intestinal microbiology, 3, 39-48.
14. Kailasapathy, K. (2006). Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt. LWT-Food Science and Technology, 39, 1221-1227.
15. Kailasapathy, K. (2009). Encapsulation technologies for functional foods and nutraceutical product development. CAB Reviews: Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources, 4, 1-19.
16. Kaminarides, S., Stamou, P. & Massouras, T. (2007). Comparison of the characteristics of set type yogurt made from ovine milk of different fat content. International Journal of Food Science and Technology, 42, 1019-1028.
17. Krasaekoopt, W., Bhandari, B. & Deeth, H. (2003). Evaluation of encapsulation techniques of probiotics for yoghurt. International Dairy Journal, 13, 3-13.
18. Li, Q., Zhang, L.W. & Zhang, Y.C. (2012). Determination of lactose, glucose and galactose contents in fermented milk by HPLC. Food science journal, 33, 162-166.
19. McMaster, L.D. & Kokott, S.A. (2005). Micro-encapsulation of Bifidobacterium lactis for incorporation into soft foods. World Journal of Microbiology and Biotechnology, 21, 723-728.
20. Mokarram, R.R., Mortazavi, S.A., Najafi, M.B. & Shahidi, F. (2009). The influence of multi stage alginate coating on survivability of potential probiotic bacteria in simulated gastric and intestinal juice. Food Research International, 42, 1040-1045.
21. Obi, T.E., Henshaw, F.O. & Atanda, O.O. (2010). Quality evaluation of plain-stirred probiotic yoghurt produced from skim and whole milk powder during refrigerated storage. Electronic Journal of Environmental, Agricultural and Food Chemistry, 9, 1203-1213.
22. Onsøyen, E. (1992). Alginates. In: Thickening and Gelling Agents for Food (edited by A. Imeson ). Pp. 1-24. New York: Blackie Academic & Professional, Springer.
23. ÖZer, B., Uzun, Y.S. & Kirmaci, H.A. (2008). Effect of Microencapsulation on Viability of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 During Kasar Cheese Ripening. International Journal of Dairy Technology, 61, 237-244.
24. Pavunc, A.L., Beganović, J., Kos, B., Buneta, A., Beluhan, S. & Šušković, J. (2011). Influence of microencapsulation and transglutaminase on viability of probiotic strain Lactobacillus helveticus M92 and consistency of set yoghurt. International Journal of Dairy Technology, 64, 254-261.
25. Ramchandran, L. & Shah, N.P. (2010). Characterization of functional, biochemical and textural properties of symbiotic low-fat yogurts during refrigerates storage. LWT-Food Science and Technology, 43, 819-827.
26. Rosenberg, M. & Lee, S.J. (2004). Calcium-alginate coated whey protein-based microspheres: preparation, some properties and opportunities. Journal of Microencapsulation, 21, 263-281.
27. Salovuo, H., Ronkainen, P., Heino, A., Suokannas, A. & Ryhänen, E.L. (2005). Introduction of automatic milking system in Finland: effect on milk quality. Agricultural and Food Science, 14, 346-353.
28. Sozzi, T., Brigidi, P., Mignot, O. & Matteuzzi, D. (1990). Use of dicloxacillin for the isolation and counting of Bifidobacteria from dairy products. Le Lait, 70, 357-361.
29. Stephanie, S.P., Carlise, B.F., Isabella, B.M., Pedro, L.M., Elane, S.P. & Renata, D.M.C. (2012). Effects of the addition of microencapsulated Bifidobacterium BB-12 on the properties of frozen yogurt. Journal of Food Engineering, 111, 563-569.
30. Supavititpatana, P., Wirjantoro, T.I. & Raviyan, P. (2010). Characteristics and shelf-life of corn milk yogurt. Chiang Mai University Journal of Natural Sciences, 9, 133-149.
31. Tamime, A.Y. & Robinson, R.K. (2007). Tamime and Robinson's yoghurt: Science and Technology Pp. 651-652. Boca Raton: Woodhead Publishing Ltd.
32. Yazici, F. & Akgun, A. (2004). Effect of some protein based fat replacers on physical, chemical, textural, and sensory properties of strained yogurt. Journal of Food Engineering, 62, 245-254.
33. Zou, Q., Liu, X., Zhao, J. et al. (2012). Microencapsulation of Bifidobacterium bifidum F-35 in Whey Protein-Based Microcapsules by Transglutaminase-Induced Gelation. Journal of Food Science, 77, M270-M277.