ArticleJournal of food science and technology2015
Synbiotic potential of Doogh supplemented with free and encapsulated Lactobacillus plantarum LS5 and Helianthus tuberosus inulin.
Article in Journal of food science and technology, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
9 citing papers in PubMed, 21 citations in OpenAlex.
- Review
- Probiotics Encapsulated via Biological Macromolecule for Neurological Therapy and Functional Food: A Review.Probiotics and antimicrobial proteins · 2025Review
- Co-Encapsulation of Probiotics and Prebiotics: Techniques and Applications in Food Fortification.Food science & nutrition · 2025Review
- Microencapsulation of Probiotics for Food Functionalization: An Update on Literature Reviews.Microorganisms · 2022Review
- Viability of microencapsulated and non-microencapsulated Lactobacilli in a commercial beverage.Biotechnology reports (Amsterdam, Netherlands) · 2020Article
- Production and characterization of synbiotic Doogh, a yogurt-based Iranian drink by gum arabic, ginger extract andJournal of food science and technology · 2020Article
- Flavored functional drinking yogurt (Doogh) formulated withFood science & nutrition · 2020Article
- Glucan type exopolysaccharide (EPS) shows prebiotic effect and reduces syneresis in chocolate pudding.Journal of food science and technology · 2018Article
- Potential functional bakery products as delivery systems for prebiotics and probiotics health enhancers.Journal of food science and technology · 2018Article
Corrections and comments
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Authors and funding
5 authors at 4 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The survival and effect of free and encapsulated probiotic Lactobacillus plantarum LS5 on acidity, exopolysaccharide production, phase separation and influence on the sensory attributes of probiotic and synbiotic Doogh (typical Iranian drink based on fermented milk) supplemented with Helianthus tuberosus inulin were studied over 22 days storage. Results showed addition of L.plantarum LS5 (free or encapsulated) increased acid development (°D) in Doogh during storage. In addition, phase separation in Doogh with encapsulated probiotic bacteria was slower compared to Doogh with free probiotic bacteria. More exopolysaccharides were observed in Doogh with encapsulated culture compared to those without encapsulated culture. The results confirmed that there was an increased survival of L.plantarum LS5 due to protection of cells by microencapsulation. Also addition of inulin improved survival of free or encapsulated cells in Doogh during storage, but effect of inulin on acidity, exoploysaccharide content and phase separation of samples containing free or encapsulated cells was not significant (P > 0.05). Moreover, sensory evaluation results indicated addition of free or encapsulated probiotic cells and inulin did not significantly affect appearance and color, acidity, flavor and after taste of the Doogh samples over the storage period. Therefore, probiotic and synbiotic Doogh (supplemented with free or encapsulated L.plantarum LS5 and Helianthus tuberosus inulin) are potentially suitable for using as functional dairy foods.
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.