Name: Microencapsulated Probiotics in Ice Cream (Extrusion Technique) (en Inglés)
Price: 1095.42 MXN
Availability: InStock
Author: Karthikeyan, Natesan ; Elango, Ayyasamy ; Kumaresan, Ganesan
ISBN: 9786203462531

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portada Microencapsulated Probiotics in Ice Cream (Extrusion Technique) (en Inglés)

Formato

Libro Físico

Autor

Natesan Karthikeyan

Ayyasamy Elango

Ganesan Kumaresan

Editorial

LAP Lambert Academic Publishing

Idioma

Inglés

N° páginas

Encuadernación

Tapa Blanda

Dimensiones

22.9 x 15.2 x 0.5 cm

Peso

0.13 kg.

ISBN13

9786203462531

Categorías

Microbiología (no médica)

Microencapsulated Probiotics in Ice Cream (Extrusion Technique) (en Inglés)

Natesan Karthikeyan (Autor) · Ayyasamy Elango (Autor) · Ganesan Kumaresan (Autor) · LAP Lambert Academic Publishing · Tapa Blanda

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Origen: Estados Unidos (Costos de importación incluídos en el precio)

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Reseña del libro "Microencapsulated Probiotics in Ice Cream (Extrusion Technique) (en Inglés)"

Probiotics have been incorporated into a range of dairy products including ice cream, yoghurt, cheese, milk powder and frozen dairy desserts. Since the viability and stability of probiotics pose marketing and technological challenges, this research was proposed to microencapsulate two proven probiotics viz., Lactobacillus acidophilus (LA-5) and Lactobacillus casei (NCDC-298) using extrusion method of encapsulation to stabilize the cells, enhance their viability and stability during production and storage of dairy functional products. The developed encapsulated probiotic ice cream were subjected to physicochemical analysis, organoleptic evaluation and survivability of the probiotic cultures in ice cream during storage period. This research was concluded that probiotic survivability in ice cream can be significantly improved by extrusion method of microencapsulation technique using three combined wall materials viz., sodium alginate and starch with whey protein concentrate showed good viability for probiotic strains and during different environmental condition without altering physico-chemical and sensory properties of probiotic ice cream.