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

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Relation http://ir.cftri.com/12028/
http://dx.doi.org/10.1007/s13197-014-1506-4
 
Title Microencapsulation of Lactobacillus plantarum MTCC 5422
in fructooligosaccharide and whey protein wall systems
and its impact on noodle quality.
 
Creator Rajam, R.
Bharath Kumar, S.
Prabhasankar, P.
Anandharamakrishnan, C.
 
Subject 04 Wheat
26 Bakery products
03 Freeze drying
 
Description 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 drying with wall material combinations such as
fructooligosaccharide (FOS), FOS+whey protein isolate
(WPI), and FOS+denatured whey protein isolate (DWPI) to
evaluate best wall system. Results showed that FOS+DWPI
wall system provided better protection to cells after drying,
during storage (60 days, 4 °C) and in simulated acidic and bile
conditions. Further, FOS+DWPI encapsulates were incorporated
into noodle formulation and evaluated the noodle quality
and probiotic cell viability of cooked noodle obtained from
two different production methods: (i) fresh and (ii) dried
(room temperature dried - RTD, 28 °C and high temperature
dried - HTD, 55 °C). The quality characteristics (cooking
time, solid loss, texture, colour and sensory profiles) of
FOS+DWPI encapsulates incorporated cooked noodles (both
fresh and dried) were found to be acceptable. On evaluation of
encapsulated probiotic bacteria L. plantarum cell viability,
93.63 % and 62.42 % cell survival was obtained in fresh
noodles before and after cooking respectively. However,
80.29 % (RTD) and 64.74 % (HTD) of encapsulated cells
were viable in dried noodles, after cooking there was complete
survival loss. This study suggested that fresh noodle was
found to be a suitable carrier system to deliver viable cells.
This is first report on influence of probioticmicrocapsules in
noodle processing.
Keywords Probiotic . Prebiotic . Synbiotic . Whey protein .
Freeze-drying . Noodle
Introduction
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/12028/1/Journal%20of%20Food%20Science%20and%20Technology%20July%202015%2C%20Volume%2052%2C%20Issue%207%2C%20pp%204029-4041.pdf
Rajam, R. and Bharath Kumar, S. and Prabhasankar, P. and Anandharamakrishnan, C. (2015) Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality. Journal of Food Science and Technology, 52 (7). pp. 4029-4041. ISSN 0022-1155