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Effect of Spray- and Freeze-Dried Microcapsules Containing Probiotics and γ-Aminobutyric Acid on Nutritional, Physicochemical, Textural, Pasting, Rheological, and Microstructural Characteristics of Composite Dough

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Abstract

This study aims to develop probiotics and γ-aminobutyric acid (GABA)-enriched composite dough based on Bengal gram, finger millet, oat flakes, groundnuts, date paste, and honey with the incorporation of spray- and freeze-dried microcapsules containing probiotics and GABA and their techno-functional properties were evaluated. The nutritional and mineral profiles of dough samples did not vary significantly (p > 0.05) after adding probiotic-GABA co-encapsulated powders. The enrichment of probiotics and GABA decreased the bulk density while increasing the water absorption and solubility indices with a higher lightness and whiteness index of the composite mix. The dough samples showed a significantly higher probiotics count (> 8.0 log CFU/g) and GABA content (56.5–62.4 mg/g). The FTIR peaks at 1500–1700 cm−1 related to amide I and amide II bond vibrations with lower intensities for probiotics-GABA-enriched composite dough indicated deformation in the secondary structure in doughs’ protein network with the addition of encapsulated powder. The addition of freeze-dried powder resulted in a discontinuous structure and uneven distribution of protein particles, with large angular voids in dough samples. The inclusion of spray-dried probiotic-GABA powder resulted in better dough properties in terms of improved textural (decrease in adhesiveness, cohesiveness, chewiness, and increase in springiness) and pasting properties (decrease in setback viscosity) and exhibited higher viscoelasticity compared to the freeze-dried powder added samples.

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Funding

This study was supported financially by the Department of Science & Technology (DST) and Ministry of Science & Technology, Govt. of India (Grant no. C/4084/IFD/2020–21 dated 12/28/2020).

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Authors and Affiliations

  1. Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India, 721 302

    Sourav Misra, Shubham Mandliya, Pooja Pandey & Hari Niwas Mishra

  2. Mechanical Processing Division, ICAR-National Institute of Natural Fibre Engineering & Technology, Kolkata, West Bengal, India, 700040

    Sourav Misra

  3. Chemical Engineering Department, Indian Institute of Technology Madras, Tamil Nadu, Chennai, India, 600036

    Chirasmita Panigrahi

  4. Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, India, 769008

    Chandrakant Genu Dalbhagat

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Contributions

Sourav Misra: collection of literature, methodology, conceptualization, writing the original draft, and data curation. Shubham Mandliya: methodology, data curation, and editing the original draft. Chandrakant Genu Dalbhagat: data analysis, figure editing, and editing the original draft. Pooja Pandey: conceptualization and methodology. Chirasmita Panigrahi: figure editing and data curation. Hari Niwas Mishra: project administration, conceptualization, and supervision.

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Misra, S., Mandliya, S., Pandey, P. et al. Effect of Spray- and Freeze-Dried Microcapsules Containing Probiotics and γ-Aminobutyric Acid on Nutritional, Physicochemical, Textural, Pasting, Rheological, and Microstructural Characteristics of Composite Dough. Food Bioprocess Technol 17, 464–478 (2024). https://doi.org/10.1007/s11947-023-03144-8

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