02102nam a2200253Ia 4500 IA_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 : US 220117s xx 000 0 und d 183012 Disponible en PDF 2 ej. imp. Lactobacillus casei Microencapsulación 155146 Lactobacillus casei Microencapsulation 155147 Nanocarriers 155148 Nanotransportadores 155149 Yogur Evaluación sensorial de los alimentos 155150 Yogurt Sensory evaluation 155151 Castillo Zambrano, Cecilia, coaut. 155152 Lobato Calleros, Consuelo, dir. 148245 Martínez Romero, Salvador, asesor 163674 Villegas de Gante, Abraham Z., asesor 163675 TESIS C785 2007 183012 183012