naa a22 4500 510726097 CHVBK 20180411082935.0 cr unu---uuuuu 180411e20131001xx s 000 0 eng 10.1007/s11947-012-0940-4 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0940-4 Effect of Lactococcus lactis Immobilized Within Pineapple and Yam Bean Segments, and Jerusalem Artichoke Powder on Its Viability and Quality of Yogurt [Elektronische Daten] [Pornpan Phuapaiboon, Borwonsak Leenanon, Robert Levin] Lactococcus lactis cells were immobilized within pineapple segments, yam bean segments, and Jerusalem artichoke (JA) powder, and immobilized cells were used separately as adjuncts in producing probiotic yogurt. In parallel, yogurt with free L. lactis cells and yogurt only from starter cultures were also produced. The resulting yogurt samples were stored at 4°C. Immobilization of cells increased the viability of L. lactis cells compared to free cells during storage of yogurt within pineapple segments, JA powder, yam bean segments, and free cells (43.77%, 63.62%, 80.11%, and 87.14%, respectively). The pH values of all yogurt samples decreased during storage; however, the pH values of yogurt supplemented with immobilized cells were higher than samples with free L. lactis cells. The increase in lactic acid content during storage was not different among the yogurt samples with added immobilized cells within segments of pineapple, yam beans, and free cells. However, the lactic acid content increase was greater with samples containing immobilized cells within JA powder. The immobilized cells within pineapple segments resulted in a decrease in b* color values (indicating yellowness) and an increase in a* color values (indicating greenness) whereas immobilized cells within yam bean segments resulted in a decrease in b* color values. Immobilized cells within JA powder resulted in a decrease in L* color values (indicating lightness) and an decrease in a* color values when compared to free cells. During storage, the concentration of γ-aminobutyric acid had a tendency to increase, which was not statistically significant. The sensory test revealed that the overall acceptance scores of yogurt with immobilized cells added were quite similar to those of the samples with free cells and controls throughout the storage period of 28days. Springer Science+Business Media, LLC, 2012 Cell immobilization nationallicence Lactococcus lactis nationallicence Pineapple segments nationallicence Yam bean segments nationallicence Jerusalem artichoke powder nationallicence Yogurt nationallicence GABA nationallicence Phuapaiboon Pornpan Department of Food Technology, Faculty of Technology, Khon Kaen University, 40002, Khon Kaen, Thailand aut Leenanon Borwonsak Department of Food Technology, Faculty of Technology, Khon Kaen University, 40002, Khon Kaen, Thailand aut Levin Robert Department of Food Science, University of Massachusetts Amherst, 228 Chenoweth Laboratory, 100 Holdsworth Way, 01003, Amherst, MA, USA aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2751-2762 1935-5130 6:10<2751 2013 6 11947 https://doi.org/10.1007/s11947-012-0940-4 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0940-4 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Phuapaiboon Pornpan Department of Food Technology, Faculty of Technology, Khon Kaen University, 40002, Khon Kaen, Thailand aut NATIONALLICENCE 700 1- Leenanon Borwonsak Department of Food Technology, Faculty of Technology, Khon Kaen University, 40002, Khon Kaen, Thailand aut NATIONALLICENCE 700 1- Levin Robert Department of Food Science, University of Massachusetts Amherst, 228 Chenoweth Laboratory, 100 Holdsworth Way, 01003, Amherst, MA, USA aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2751-2762 1935-5130 6:10<2751 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer