Abstract
The aim of this study was to investigate the effect of microencapsulation with tragacanth gum and sago starch on the physicochemical properties, staling, and viability of probiotic bacteria in gluten‐free sorghum bread. Lactobacillus acidophilus and Lactobacillus plantarum were used as probiotic bacteria and tragacanth gum and sago starch were used to the encapsulation of bacteria. Encapsulation increased water absorption (from 56% to 59%), dough development time, and farinograph number, and decreased the softening degree (from 27 to 17.2BU) and dough stability time. Encapsulation of probiotics also resulted in better moisture retention in bread during baking and storage, thereby reducing the intensity of staling. This process also increased the survival of probiotics during baking and storage by more than 2 log cycles. In summary microencapsulation of probiotics with tragacanth gum alone and in combination with sago starch could be an excellent way to improve the survival of probiotic bacteria and delay staling of bread.
Novelty impact statement
The effect of probiotic bacteria microencapsulation in sorghum bread using tragacanth gum and sago starch on physicochemical qualities, staling, and probiotic viability, was studied.
Encapsulation of probiotics improved moisture retention in bread during baking and storage, thereby reducing the intensity of staling.
Survival of probiotics during baking and storage was increased by more than two log cycles through this encapsulation.