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Microencapsulation of probiotics for incorporation in cream biscuits

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Abstract

Incorporation of probiotics into food products serves as a healthy option for delivery of probiotics. Microencapsulation can increase the survival rate of the probiotic bacteria and act as effective mode of administration of the probiotics to the recipients. The aim of this research was to develop a process technology for incorporating microencapsulated probiotics and evaluate the viability of the encapsulated probiotics in biscuits. The microencapsulated probiotics were added in biscuits, to a final concentration of 10 Log CFU/g. Viability above 8 Log CFU/g was found in probiotic biscuit after 8 weeks of storage. This research indicated the feasibility of incorporation of probiotic bacteria into dry matrices in food products and further determines viability of the probiotics during storage to assure probiotic functionality.

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Acknowledgements

The authors thank Department of Food Technology, Jamia Hamdard, New Delhi for the facilities and support through the research work.

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Authors and Affiliations

  1. Department of Food Technology, Jamia Hamdard [Deemed to be University], New Delhi, 110062, India

    Andleeb Muzzafar & Vasudha Sharma

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  1. Andleeb Muzzafar
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  2. Vasudha Sharma
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Correspondence to Vasudha Sharma.

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Muzzafar, A., Sharma, V. Microencapsulation of probiotics for incorporation in cream biscuits. Food Measure 12, 2193–2201 (2018). https://doi.org/10.1007/s11694-018-9835-z

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  • DOI: https://doi.org/10.1007/s11694-018-9835-z

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