TABLE 4.
Sensory properties of probiotic yogurt containing free and microencapsulated and coated Lactobacillus acidophilus during yogurt storage at 4°C
| Treatment | Taste | Mouthfeel | Appearance | Overall acceptability |
|---|---|---|---|---|
| C | 4.75 ± 0.55 | 4.82 ± 0.57 | 5.00 ± 0.60 | 5.00 ± 0.58 |
| F | 4.72 ± 0.47 | 4.52 ± 0.54 | 4.80 ± 0.58Ab | 4.14 ± 0.49 |
| Alg | 4.8 ± 0.58 | 4.60 ± 0.55 | 4.80 ± 0.58 | 4.90 ± 0.59 |
| AlgW | 4.75 ± 0.57 | 4.50 ± 0.56 | 4.75 ± 0.57 | 4.81 ± 0.58 |
| AlgX | 4.70 ± 0.56 | 4.70 ± 0.56 | 4.8 ± 0.57 | 4.92 ± 0.58 |
| AlgWX | 4.40 ± 0.44 | 4.60 ± 0.46 | 4.50 ± 0.45 | 4.63 ± 0.46 |
Values are expressed as the mean±SD of three determinations. There are no significant difference in the taste, mouthfeel, appearance, and overall acceptability for various yogurt samples
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.