TABLE 2.
Chemical properties of probiotic yogurt containing free and microencapsulated and coated L. acidophilus during yogurt storage at 4°C
| Parameter | Storage time (day) | Treatment | |||||
|---|---|---|---|---|---|---|---|
| C | F | Alg | AlgW | AlgX | AlgWX | ||
| pH | 1 | 4.32 ± 0.39Aa | 4.29 ± 0.39Aa | 4.35 ± 0.39Aa | 4.28 ± 0.39Aa | 4.34 ± 0.25Aa | 4.23 ± 0.16Ab |
| 14 | 4.25 ± 0.37Aa | 3.54 ± 0.35Bab | 4.11 ± 0.37Aa | 3.97 ± 0.37Aab | 4.20 ± 0.24Aab | 4.08 ± 0.15Aab | |
| 28 | 3.81 ± 0.3Ab | 2.49 ± 0.28Bc | 3.33 ± 0.31Ab | 3.55 ± 0.33Ab | 3.57 ± 0.21Ab | 3.66 ± 0.14Ab | |
| Acidity | 1 | 1.11 ± 0.1Ab | 1.14 ± 0.1Ac | 1.08 ± 0.1Ac | 1.13 ± 0.1Ab | 1.10 ± 0.06Aa | 1.08 ± 0.04Ab |
| 14 | 1.13 ± 0.11Aab | 1.31 ± 0.12Aab | 1.24 ± 0.11Aab | 1.29 ± 0.11Aab | 1.20 ± 0.07Aab | 1.24 ± 0.05Aa | |
| 28 | 1.23 ± 0.12Ba | 1.57 ± 0.13Aa | 1.39 ± 0.12Ba | 1.33 ± 0.12Ba | 1.27 ± 0.07Ba | 1.25 ± 0.05Ba | |
| Syneresis | 1 | 15.98 ± 0.97Ab | 18.25 ± 1.16Ab | 14.25 ± 0.84Aa | 8.96 ± 0.33Ba 0 | 039 ± 0.31Ca | 0.38 ± 0.19Ca |
| 14 | 22.11 ± 1.33Aa | 25.24 ± 0.96Aa | 0 | 0.58 ± 0.02Bb | 0 | 0 | |
| 28 | 26.18 ± 1.59Aa | 30.45 ± 1.14Aa | 0 | 0 | 0 | 0 | |
Values are expressed as the mean ± SD of three determinations. Means followed by different uppercase letters differ statistically within each row (p < .05). Means followed by different lowercase letters differ statistically within each column (p < .05).
C: control yogurt (without probiotic), F: yogurt containing free (without microencapsulated) L. acidophilus, Alg: yogurt containing L. acidophilus microencapsulated with sodium alginate; AlgW: yogurt containing L. acidophilus microencapsulated with sodium alginate and coated with whey protein; AlgX: yogurt containing L. acidophilus microencapsulated with sodium alginate and coated with xanthan; AlgWX: yogurt containing L. acidophilus microencapsulated with sodium alginate and coated with whey protein and xanthan.