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| Content Provider | Springer Nature Link |
|---|---|
| Author | Bampi, Gabriel Bonetto Backes, Geciane Toniazzo Cansian, Rogério Luis Matos, Fernando Eustáquio Ansolin, Isabella Maria Araldi Poleto, Bianca Carla Corezzolla, Larissa Rossett Favaro Trindade, Carmem Sílvia |
| Copyright Year | 2016 |
| Abstract | The use of probiotic microorganisms has been limited by the difficulty of maintaining their viability during processing and throughout the product’s shelf life. This study evaluated the viability of microencapsulating Lactobacillus acidophilus (LA) and Bifidobacterium animalis subsp. lactis (BL) using the spray chilling technique to add them to savory cereal bars. The results showed that spray chilling generated a powder that was composed of smooth and continuous spheres with low moisture content and low water activity. The microencapsulated microorganisms exhibited a storage viability at least of 90 days as microparticles and in savory cereal bars, and their counts were superior to those resulting from other methods of adding activated and lyophilized probiotics to savory cereal bars. Thus, microparticles prepared by spray chilling are good vehicles for incorporating probiotics into cereal bars and have the potential to release the probiotics in the consumers’ intestines by means of fat digestion. Savory cereal bars that did and did not contain probiotics exhibited no differences in sensorial acceptance or commercial potential. |
| Starting Page | 1422 |
| Ending Page | 1428 |
| Page Count | 7 |
| File Format | |
| ISSN | 19355130 |
| Journal | Food and Bioprocess Technology |
| Volume Number | 9 |
| Issue Number | 8 |
| e-ISSN | 19355149 |
| Language | English |
| Publisher | Springer US |
| Publisher Date | 2016-04-05 |
| Publisher Place | New York |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Spray cooling Spray congealing Viability Sensorial acceptance Nutritional facts Food Science Chemistry/Food Science Agriculture Biotechnology |
| Content Type | Text |
| Resource Type | Article |
| Subject | Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology |
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