Microbial viability, physicochemical and sensory properties of kefir microcapsules prepared using maltodextrin/Arabic gum mixes

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dc.contributor.authorNale Z.
dc.contributor.authorTontul I.
dc.contributor.authorAşçi Arslan A.
dc.contributor.authorSahin Nadeem H.
dc.contributor.authorKucukcetin A.
dc.date.accessioned2020-03-26T20:11:48Z
dc.date.available2020-03-26T20:11:48Z
dc.date.issued2018
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractKefir microencapsulation was optimised using Box–Behnken's response surface methodology. Product yield, moisture, water activity, bulk density, hygroscopicity, colour, wettability, solubility, particle size, pH, titratable acidity and microstructure were analysed. The viable counts of lactobacilli, lactococci and yeasts in the kefir microcapsules were found in the range of 9.03–9.92 log cfu/g, 9.56–11.51 log cfu/g and 3.09–5.90 log cfu/g, respectively. Sensory evaluation indicated that reconstituted samples obtained from microencapsulated kefir samples had high and/or full scores for flavour, appearance/colour and structure/texture. Addition of hydrocolloids to kefir before spray-drying provided sufficient stability for the powdered product. © 2017 Society of Dairy Technologyen_US
dc.description.sponsorshipAkdeniz Ãœniversitesi: 2013.02.0121.003en_US
dc.description.sponsorshipThe authors wish to thank the Scientific Research Projects Coordination Unit of the Akdeniz University (Project No: 2013.02.0121.003) for financial support and Dr. Said Nadeem for proofreading.en_US
dc.identifier.doi10.1111/1471-0307.12402en_US
dc.identifier.endpage72en_US
dc.identifier.issn1364727Xen_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage61en_US
dc.identifier.urihttps://dx.doi.org/10.1111/1471-0307.12402
dc.identifier.urihttps://hdl.handle.net/20.500.12395/37217
dc.identifier.volume71en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherBlackwell Publishing Ltden_US
dc.relation.ispartofInternational Journal of Dairy Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectKefiren_US
dc.subjectMicroencapsulationen_US
dc.subjectResponse surface methodologyen_US
dc.titleMicrobial viability, physicochemical and sensory properties of kefir microcapsules prepared using maltodextrin/Arabic gum mixesen_US
dc.typeArticleen_US

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