Spreadable goat Ricotta cheese added with Lactobacillus acidophilus La-05: Can microencapsulation improve the probiotic survival and the quality parameters?

Laênia Angélica Andrade Lopes; Tatiana Colombo Pimentel; Rafaela de Siqueira Ferraz Carvalho; Marta Suely Madruga; Mércia de Sousa Galvão; Taliana Kênia Alencar Bezerra; Carlos Eduardo Barão; Marciane Magnani; Thayza Christina Montenegro Stamford

doi:https://doi.org/10.1016/j.foodchem.2020.128769

doi.org/10.1016/j.foodchem.2020.128769

Spreadable goat Ricotta cheese added with Lactobacillus acidophilus La-05: Can microencapsulation improve the probiotic survival and the quality parameters?

Laênia Angélica Andrade Lopes

4

,

Tatiana Colombo Pimentel

34

,

..., Thayza Christina Montenegro Stamford

19

Food Chemistry8.80

Volume: 346, Pages: 128769 - 128769

Published: Jun 1, 2021

Abstract

The impact of the addition of L. acidophilus La-05 (free cells, microencapsulated with alginate [30 g/L] or microencapsulated with alginate coated with chitosan [5 g/L]) on the quality parameters of spreadable goat Ricotta cheese during storage (7 °C/7 days) was evaluated. The addition of probiotic culture resulted in products with lower hardness, gumminess, and springiness, as well as higher cohesiveness and adhesiveness. Furthermore, it...