Effect of Lactobacillus delbrueckii on the textural properties of gellan gum binary gels
DOI:
https://doi.org/10.24054/limentech.v13i2.1621Keywords:
High acyl gelana, Low acyl gelana, edible gels, Lactobacillus delbrueckiiAbstract
The objective of this study was to evaluate the effect of adding probiotic bacteria on the textural properties of edible gels made from gellan gum. A simple mixture design was used to create the biofilms: high-acyl gellan (HAG), low-acyl gellan (LAG), and their mixtures 25GAA/75GBA, 50GAA/50GBA, and 75GAA/25GBA, with the addition of Lactobacillus delbrueckii. The textural properties were subsequently determined. The results showed that none of the textural properties (hardness, adhesiveness, cohesiveness, elasticity) were affected by the addition of probiotic bacteria. However, all formulations exhibited textural characteristics suitable for the growth of probiotic bacteria during storage. Therefore, gels with the addition of probiotic bacteria can be applied to a wide variety of food products to increase their consumer appeal.
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