01923nam a2200217Ia 4500001118600000002005101186008003701237010001101274530002201285583001501307650004801322650004601370650001901416650002601435650005301461650003101514700004001545700003701585700004101622700004201663IA_Microcapsules were prepared by extrusion method from a dispersion of A (0.5% w/v) blended with P or AM dispersions at different concentrations, resulting six treatments: TP1, TP2 y TP3 containing P at 1, 2 and 3 % (p/v), respectively, and TA1, TA2 y TA3 containing A at 1, 2 and 3 % (p/v), respectively. TP1 and TP2 capsules exhibited better morphological (more spherical) and size of 0.89 and 1.08 mm, respectively. TP3 capsules showed weak gel force, easy breaking and difficult management, while TA1, TA2 y TA3 capsules did not reached to form completely, presenting amorphous structures. The colonies former units of Lactobacillus casei encapsulated into the TP1 and TP2 were 3.6 x 108 and 6.5 x 108 g-1, respectively. TP2 capsules showed higher protection effect on the survival of Lactobacillus casei in yogur after 20 d of storage time at 4 °C (95.38 %) compared with that provided by the TP1 capsules (86.11 %). Preference sensory evaluation results indicated no significant difference between yogurts added with TP1 and TP2 capsules, and a commercial yogurt containing probiotic capsules; although the consumers detected capsules size differences contained in the yogurts.DESARROLLO Y CARACTERIZACION DE MICROCAPSULAS : US220117s    xx            000 0 und d  a183012  aDisponible en PDF  a2 ej. imp.  aLactobacillus caseixMicroencapsulación    aLactobacillus caseixMicroencapsulation    aNanocarriers    aNanotransportadores   0aYogurxEvaluación sensorial de los alimentos    aYogurtxSensory evaluation  aCastillo Zambrano, Cecilia, coaut.   aLobato Calleros, Consuelo, dir.   aMartínez Romero, Salvador, asesor   aVillegas de Gante, Abraham Z., asesor