Development and characterization of pumpkin crackers containing live culture of Lactobacillus acidophilus
- Author:
Hui-Xian Lim
1
,
2
;
Chai-Ying Ong
1
,
2
;
Chee Sian Kuan
3
;
Siok-Koon Yeo
1
,
2
Author Information
- Publication Type:Journal Article
- Keywords: Microencapsulation; pumpkin; Lactobacillus; crackers; probiotics
- From:Malaysian Journal of Microbiology 2019;15(5):366-372
- CountryMalaysia
- Language:English
-
Abstract:
Aims:Up to date, there is limited heat-treated non-dairy probiotic food products in the market. Therefore, this study aims to develop a new functional cracker containing microencapsulated pumpkin-probiotics with acceptable sensory characteristics.
Methodology and results:The sample crackers (crackers with beads containing pumpkin and probiotic) have achieved a minimum required viable count of 6.26 ± 0.05 Log10 CFU/g and showed significantly (p<0.05) lower viability loss compared to control crackers (crackers with beads containing probiotic only). Sample crackers were perceived as acceptable (score 6.61) by 93 untrained panelists when tested using 9-point hedonic test. The ash content of sample pumpkin crackers was significantly higher (p<0.05) than the control. Both sample and control pumpkin crackers exhibit high level of total dietary fiber (>6%).
Conclusion, significance and impact of study:In summary, development of pumpkin crackers with microencapsulated L. acidophilus could be an alternative healthy option cracker for consumers. In addition, the results also suggested a new technique to deliver live culture in baked goods. - Full text:20.2019my0552.pdf
