The effect of microencapsulation by means of rennet, locust bean gum and gelatin on the survival of Bifidobacterium animalis Subsp.Lactis and physico-chemical properties of doogh

The object of this study was to investigate the effect of microencapsulation by means of rennet, gelatin and locust bean gum (LGB) concentration, on the survival of probiotics and also physico-chemical properties of doogh like water phase volume, the apparent viscosity and acidity, during 29 days of storage. Due to this purpose, on the base of study experimental design, gelatin (0, 0.15 and 0.3%), LBG (0, 0.2 and 0.4%) and Bifidobacterium. animalis Subsp. Lactis in two forms of free and microencapsulated were used. 1unit /gr milk protein of transglutaminase was added in all treatments and results were compared to the samples without transglutaminase (blank doogh samples). Statistical analysis revealed, the colonies of the microencapsulated probiotics didn’t show significant decrease in comparison with the treatments containing free types, during the time of storage. LBG had a significant positive effect on the probiotics’ viability in addition of it's effect on the reduction of serum separation. Transglutaminase and gelatin also were effective on the prevention of serum separation; and simultaneous application of these compounds was more effective.