Effect of encapsulation on the viability of probiotics in yoghurt

Abstract

Background: It is well established that probiotic bacteria exert myriad of beneficial effects on human health, including antibiotic therapy, improved symptoms of lactose intolerance, resistance against cancer, reduced incidence of diarrhea in humans and production of antimicrobial substances and reducing cholesterol level. The objective of this study was to evaluate the stability of Probiotics in the yoghurt with and without encapsulation. Methods: Probiotic yoghurt was compared with control yoghurt in terms of chemical, physical, microbial and sensory properties over a period of 15 days of storage. Yoghurt was prepared with free lactic acid bacteria and with encapsulated bacteria and was stored at 4⁰C. Yoghurt was subjected to physiochemical and microbial analysis. Findings: The addition of the probiotic bacteria in the yoghurt samples either in encapsulated or without encapsulation significantly affected the results for pH, lactose, acidity, viscosity and syneresis. However, the addition of the culture of probiotic either free or encapsulated form did not bring any distinct difference in color, flavor and taste over the 15 days of storage period.