Journal of Food Processing & Technology

Effect of microencapsulation of Lactobacillus casei 01 on physicochemical and sensorial characteristics white bread

International Conference on Food Microbiology

August 08-10, 2016 Birmingham, UK

Tatiana Beldarrain-Iznaga, Villalobos-Carvajal R, Sevillano-Armesto E, Pino-Alea J, Bringas M and Alvarez M

University of BioBio, Chile
Food Research Institute, Cuba

Posters & Accepted Abstracts: J Food Process Technol

Abstract:

The aim of this study was to evaluate the sensorial and physic-chemical characteristics of white bread with free Lactobacillus casei and survival of free and microencapsulated in maltodextrin by spray drying. Two variants were prepared: Var 1 with freeze dried culture and Var 2 with the probiotic microencapsulated in maltodextrin by spray drying. During the manufacture viable cell counts, specific volume and moisture content of the bread were determined after baking for 0, 5, 10 and 15 min at 180 °C, respectively. The spray drying process was performed with a Buchi B-290 mini spray dryer at constant air inlet temperature of 150±2 °C and outlet temperature of 55±3 °C. The viable cell counts of the microcapsules were determined during their storage for 60 days at 4 °C. The microcapsules were also evaluated in relation to their morphology, particle size, moisture content, water activity and thermal properties. The microcapsules produced showed a high survival rate of Lactobacillus during storage at 4°C. In white bread with free cells of Lactobacillus casei, the viable counts decrease 5 logarithmic units, although some bacteria survived in the bread even after baking for 10 min while in maltodextrin microencapsulation the counts decreased 4 logarithmic units. In both variants of white bread, moisture contents and specific volumes increased with baking and significative difference in water activity and sensorial characteristics not were found.

Biography :

Email: tatiana.beldarrain1401@alumnos.biobio.cl