학술논문
Probiotic Ayran development by incorporation of phytosterols and microencapsulated Lactobacillus casei L26 in sodium caseinate–gellan mixture.
Document Type
Article
Author
Source
Subject
*LACTOBACILLUS casei
*PHYTOSTEROLS
*PROBIOTICS
*GELLAN gum
*YOGURT
*SODIUM
*MIXTURES
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Language
ISSN
1364-727X
Abstract
Ayran is a traditional fermented dairy drink that is manufactured by mixing yoghurt with water. In this research, the development of phytosterol‐enriched probiotic Ayran, the efficacy of various concentrations of phytosterol (0, 0.5 and 1 mg/L) and inoculation type (free or encapsulated) were investigated. The viability of Lactobacillus casei L26 and physicochemical indices of samples during storage time was studied. Samples with encapsulated probiotics showed lower serum separation due to the hydration of encapsulated agents. Sensory scores revealed that phytosterols are suitable for the enrichment of the probiotic Ayran. Moreover, phytosterol showed no significant changes in pH, acidity and viscosity during storage. [ABSTRACT FROM AUTHOR]