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Investigating the production of functional carrot marmalade containing probiotics encapsulated with heat-resistant carriers
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Bita Hakimattar   , Vahid Hakimzadeh * |
| Department of Food Science and Technology, quchan Branch, Islamic Azad University, Quchan, Iran. |
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Abstract: |
| The use of probiotics due to their numerous benefits in food depends on their survival during heat processing. Therefore, their capsulation with heat-resistant carriers is considered a useful technique. Marmalade, as an attractive and popular food item for breakfast or snakes, has a high potential for enrichment with probiotic microcapsules. In this research, sodium alginate, whey powder concentrate and Persian gum were used as heat-resistant carriers for lactobacillus plantarum encapsulation, and the best formula based on the efficiency of live probiotics was added to carrot marmalade with Brix 70 and packaged by thermoforming method. After packing the marmalade, the survival rate of probiotics during storage and its survival rate in the simulated environment of the stomach and intestines were investigated along with a textural test and organoleptic test to evaluate it as a functional food. The results showed that the number of active probiotics in marmalade after 60 days of storage reached about 0.91×106 (5.95 logarithm of colony units). Also, with the selected formulation, the survival of probiotics in the simulated environment of the stomach and intestines decreased by only 2 logarithmic cycles during 120 hours, which was about 6 logarithmic cycles in free cells. Examining the texture of carrot marmalade in terms of firmness and consistency until the final day of storage also indicated an increase in the mentioned factors. In the sensory evaluation, although the panelists did not see a difference between mouthfeel and color, they considered a higher score for smell and taste in the control sample |
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| Keywords: Sodium Alginate, capsulation, Probiotics, Persian Gum, Marmalade |
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Type of Study: Research |
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