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This study compared the survival of spray dried microencapsulated Lactobacillus rhamnosus GG (LGG) added into apple juice or citrate buffer (pH 3.5) and stored at 4 or 25°C over a 5-week period. The LGG was encapsulated in matrices comprising (i) whey protein isolate (WPI) alone, (ii) WPI in combination with a physically-modified resistant starch (RS) at various ratios (4:1, 1:1 and 1:4), or (iii)...
Probiotic foods are mainly restricted to dairy and soy products. This study aimed to develop a new probiotic beads similar to fish eggs, commonly used in oriental cuisine. Beads were produced by the extrusion encapsulation technique with calcium alginate, added to one of the following cultures: Lactobacillus rhamnosus GG ATCC 53103 and Bifidobacterium animalis DN-173 010 and stored for 30 days at...
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