Development and characterization of pumpkin crackers containing live culture of Lactobacillus acidophilus

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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.

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APA

Lim, H. X., Ong, C. Y., Kuan, C. S., & Yeo, S. K. (2019). Development and characterization of pumpkin crackers containing live culture of Lactobacillus acidophilus. Malaysian Journal of Microbiology, 15(5), 366–372. https://doi.org/10.21161/mjm.180238

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