Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality

Noodles are staple cereal food in many countries; however addition of encapsulated probiotics into noodle formulation, its effect on noodle quality and cell viability has not yet been reported. The aim of this study was to prepare microencapsulated Lactobacillus plantarum (MTCC 5422) by freeze dryin...

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Veröffentlicht in:	Journal of food science and technology 2015-07, Vol.52 (7), p.4029-4041
Hauptverfasser:	Rajam, R., Kumar, S. Bharath, Prabhasankar, P., Anandharamakrishnan, C.
Format:	Artikel
Sprache:	eng
Schlagworte:	ambient temperature Bacteria bile Carbohydrates cell viability Chemistry Chemistry and Materials Science Chemistry/Food Science color Cooking Dietary supplements Flour Food products Food quality Food Science Freeze drying grain foods High temperature Lactobacillus plantarum microencapsulation noodles Nutrition Original Original Article Pasta Prebiotics Probiotics Proteins sensory evaluation Studies texture whey protein isolate
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