Muhammad Afzaal
Government College University Faisalabad
Pakistan
Title: Exploring the effect of encapsulation on viability of probioic in yoghurt
Biography
Biography: Muhammad Afzaal
Abstract
Probiotic bacteria have many health benefits that include antibiotic therapy, improve symptoms of lactose intolerance provide resistant against cancer, healthy substitute of good bacteria in the intestinal tract, reduce incidence of diarrhea in humans and help in lowering cholesterol. A laboratory trial was carried out to evaluate the stability of Lactic acid bacteria (Probiotic) in the yoghurt with and without encapsulation. Probiotic yoghurt was compared with control (traditional) yoghurt regarding chemical, physical, microbial and sensory point of view over a period of 15 days of storage. Experiment was laid out in randomized complete design (CRD). Yoghurt was prepared with free lactic acid bacteria and with encapsulated bacteria and was stored at 4o C. Yoghurt was subjected to physiochemical and microbial analysis. Sensory evaluation was also carried. The addition of the probiotic bacteria in the yoghurt samples either in encapsulated or without encapsulation significantly affected the results for the pH, lactose, acidity, viscosity, synersis and TPC. But, the addition of the culture of probiotic ether in free or encapsulated form did not show distinct difference regarding the color, flavor and taste over the 15 days of storage period.