Development and characterization of pumpkin crackers containing live culture of Lactobacillus acidophilus
Malaysian Journal of Microbiology
;
: 366-372, 2019.
Artigo
em Inglês
| WPRIM
| ID: wpr-780932
ABSTRACT
Aims@#Up to date, there is limited heat-treated non-dairy probiotic food products in the market. Therefore, this study aims to develop a new functional cracker containing microencapsulated pumpkin-probiotics with acceptable sensory characteristics. @*Methodology and results@#The sample crackers (crackers with beads containing pumpkin and probiotic) have achieved a minimum required viable count of 6.26 ± 0.05 Log10 CFU/g and showed significantly (p<0.05) lower viability loss compared to control crackers (crackers with beads containing probiotic only). Sample crackers were perceived as acceptable (score 6.61) by 93 untrained panelists when tested using 9-point hedonic test. The ash content of sample pumpkin crackers was significantly higher (p<0.05) than the control. Both sample and control pumpkin crackers exhibit high level of total dietary fiber (>6%). @*Conclusion, significance and impact of study@#In summary, development of pumpkin crackers with microencapsulated L. acidophilus could be an alternative healthy option cracker for consumers. In addition, the results also suggested a new technique to deliver live culture in baked goods.
Texto completo:
DisponíveL
Índice:
WPRIM (Pacífico Ocidental)
Idioma:
Inglês
Revista:
Malaysian Journal of Microbiology
Ano de publicação:
2019
Tipo de documento:
Artigo
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