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:: Volume 18, Issue 1 (spring 2016) ::
EBNESINA 2016, 18(1): 61-66 Back to browse issues page
Producing of chocolate milk containing microencapsulated probiotic bacteria as a functional food for use in time of war
R Ghasemnezhad, V Razavilar , K Khosravi Darani
, Faculty of veterinary medicine, Science and research branch, Islamic Azad University of Tehran, Tehran , vrazavi@ut.ac.ir
Abstract:   (2114 Views)

Background: Probiotic milk products with valuable nutritional and health properties is one the most important issues of nutrition and medicine. The aim of present study was to produce chocolate milk containing microencapsulated probiotic bacteria.

Materials and methods: In the present study, the Lactobacillus casei and Bifidobacterium animalis were injected into chocolate milk both in free and microencapsulated forms. Sodium alginate and resistant starch were used for microencapsulation via extrusion method. The changes in probiotic bacteria count and their sensory acceptability were evaluated at 5°C for 21 days. Also, survival rate of bacteria was determined in simulated gastrointestinal conditions.

Results: The significant survival rates of microencapsulated bacteria was observed in chocolate milk and also in simulated gastrointestinal condition in all conditions (p<0.05).

Conclusion: Based on the sensory physicochemical evaluations, the chocolate milk can be produced containing microencapsulated Lactobacillus casei and Bifidobacterium animalis with expiration time of 6 and 9 days, respectively. Given the important role of such products in disease prevention and boosting the immune system, so the use of them is recommended in time of war.

Keywords: Lactobacillus casei, Bifidobacterium, Microencapsulation, Probiotics
Full-Text [PDF 480 kb]   (923 Downloads)    
Type of Study: Applicable | Subject: Special
Received: 2015/11/30 | Accepted: 2016/01/13 | Published: 2016/06/29
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ghasemnezhad R, Razavilar V, Khosravi Darani K. Producing of chocolate milk containing microencapsulated probiotic bacteria as a functional food for use in time of war. EBNESINA. 2016; 18 (1) :61-66
URL: http://ebnesina.ajaums.ac.ir/article-1-357-en.html


Volume 18, Issue 1 (spring 2016) Back to browse issues page
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