Microbiología
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Browsing Microbiología by Author "Álzate, Calderón, Paola"
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Item Evaluación de la viabilidad de probióticos encapsulados e incorporados en la formulación de un helado duro(Universidad Santiago de Cali, 2023) Plaza Jiménez, Henry; Montes Ruiz, Óscar Mauricio; Álzate, Calderón, Paola; Ramírez-Navas, Juan SebastiánThe implementation of probiotics in foods brings great health benefits. However, such probiotics are sensitive to adverse environmental conditions. For this reason, encapsulation techniques have been studied and implemented to maintain its viability. The objective of this study is to evaluate the efficiency of calcium alginate capsules with chitosan, produced by the extrusion method to maintain the viability of probiotics Lactobacillus rhamnosus CRL 1505 and Lactobacillus acidophilus LA-3 in hard ice cream and evaluate its effect on the quality parameters and sensory characteristics of the product. In terms of methodology, L. rhamnosus and L. acidophilus were incorporated as probiotic strains in the ice cream formulation. Five ice cream systems were prepared: free L. rhamnosus, encapsulated L. rhamnosus, free L. acidophilus, encapsulated L. acidophilus and a control (ice cream without probiotics). The results showed that encapsulated probiotics showed higher viability during storage compared to free probiotics and that their incorporation into the formulation didn’t affect the physicochemical parameters of the product. However, the functional parameters were negatively affected by the encapsulated probiotics. Even so, they demonstrated great acceptance in terms of their sensory properties. Concluding that hard ice cream is an optimal food product as a transport system for microencapsulated probiotics such as L. acidophilus and L. rhamnosus