| dc.description.abstract | Various studies have claimed that probiotic is correlated with improvement
of intestinal health, enhancement of immune response, reduction of serum
cholesterol, and prevention of cancer. These functions depend largely on their
viability during exposure to low pH in human stomach. Therefore, in the
current study, encapsulated probiotic and prebiotic fortified pineapple yoghurt
was developed employing reverse spherification process. The effects of inulin
(0, 1, and 2% w/v) and pineapple juice concentrations (5, 10, and 15% w/w) on
physicochemical and sensory properties of yoghurt were studied. Based on the
highest acceptability of yoghurt texture, 1% inulin and 5% pineapple juice was
chosen for encapsulation study in the following step. CaCl2 (0 and 0.5% w/w)
and alginate solution (0.7 and 1% w/w) were varied to study encapsulation
process. Yoghurt with 0.75% alginate in the absence of CaCl2 had the highest
swallowability and overall acceptability. Prior to in vitro digestion, encapsulation
of the yoghurt gave a little protection effect on bacteria viability with
approximately 3 log lactic acid bacteria reduction which was attributed to poor
gel strength due to reverse spherification process. | id |
