Development of probiotic yogurt by incorporation of milk protein concentrate (MPC) and ‎microencapsulated Lactobacillus paracasei ‎ in gellan-caseinate mixture

Purpose The purpose of this paper is to evaluate effects of simultaneous supplementation of milk protein concentrate (MPC) as texture modifier and microencapsulated Lactobacillus paracasei ( L. paracasei ) (entrapped in gellan–caseinate) on physico-chemical, sensorial and microbial characteristics of yogurt during storage time. Design/methodology/approach L. paracasei cells were encapsulated through unique pH triggered gelation technique using combination of sodium caseinate-gellan gum as protective shell material. MPC was also used to improve physico-chemical indices of probiotic yogurt at different levels (0–3 percent). Findings The results showed that yogurt samples containing encapsulated L. paracasei showed lower post-acidification and higher viability. Samples containing encapsulated L. paracasei showed less syneresis amount, due to possible hydration of shell material, also application of MPC could reduce this attribute during storage time. The numbers of probiotic bacteria were remained above the recommended therapeutic minimum throughout the samples. Practical implications The findings suggest a practical ingredient in probiotic dairy product. Simultaneous usage of this kind of encapsulation via MPC enhanced sensorial and physical properties of probiotic yogurt while of no reduction in viable counts survival. Originality/value This study revealed usage of microcapsules of L. paracasei prepared by the gelation of sodium caseinate-gellan gum could be a suitable manner for delivery of probiotics in fermented dairy products like yogurt.