Submitted01-04-2020|
Accepted04-09-2020|
First Online 28-09-2020|
ABSTRACT
Methods: Probiotic properties of Lactobacillus acidophilus was evaluated. It was then micro encapuslated in 50 per cent carrot juice and then incorporated in yoghurt. Nutrient composition of this value added yoghurt was studied and its sensory parameters compared with control yoghurt.
Result: In the present experiment the viability of L. acidophilus at 90 mins was 10.750± 0.553log10cfu/ml and the tolerance of L. acidophilus to 0.4 per cent of bile was significant. Microencapuslation of L. acidophilus was attempted by mixing carrot juice at 50 per cent to the alginate beads, thus imparting an appealing orange colour to the beads. The yoghurt thus prepared using microencapuslated L. acidophilus had an acidity of 0.7 ± 0.and total solid of 21.35 per cent on dry matter basis. Sensory analysis revealed maximum overall acceptability for carrot juice admixed microencapsulated probiotic-enriched yoghurt.
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