The comparison of Encapsulated Lactobacillus Acidophilus by Calcium Alginate 4 % , Mixture of Alginate-high Maize Resistant Starch with Added UncapsulatedBacteria to Symbiotic Mayonnaise
Journal Title: International Journal of Farming and Allied Sciences - Year 2014, Vol 3, Issue 6
Abstract
This study aimed at producing symbiotic mayonnaise through adding Lactobacillus Acidophilus which had encapsulated by calcium alginate (4%), a mixture of hi maize starch (2%) and calcium alginate (2 %) to mayonnaise emulsion and a treatment only by adding uncapsulated bacteria. The experiments on total count, acidity pH and viscosity revealed that the most resistance to change in initial total count ,pH and acidity were exhibited in all encapsulated samples by mixture of Hi maize starch and calcium alginate (each of them was 2% in the mixture), then encapsulated bacteria by calcium alginate ( 4 %) and treatment containing uncapsulatedbacteria respectively.
Authors and Affiliations
Ehsan Bigdelian, Seyyed Hadi Razavi, Mohammad Hojjatoleslamy and Mohammad Ali Shariati
Keywords
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