The effects of encapsulation on the survival of Bifidobacterium lactis (LAFTI-B94) and the quality properties of set yogurt

In this study, survival of Bifidobacterium lactis (LAFTI-B94) was investigated in both free and encapsulated forms and their effect on physicochemical and sensory properties of yogurt samples during storage for 28 day at 5±1°C. Treatments including: C (control, no probiotic) and Bifidobacterium lactis in free and encapsulated form. The analysis of the results showed that the number of B. lactis in free form in yogurt samples decreased significantly (P<0.05) during storage. The encapsulated form in yogurt samples increased about 1 log in comparison with free form during storage. Also the encapsulated forms of probiotics bacteria increased amount of exopolysaccharides and viscosity of yogurt in comparison with control sample (P<0.05). According to the results of sensory evaluation, significant difference was not observed between both samples of yogurt from a flavor and texture point of view. Therefore, it was concluded that, the encapsulated Bifidobacterium lactis can be used successfully in the production of probiotic yoghurt.