02066nam a2200241Ia 4500001118600000002005101186008003701237010001101274530002201285583001501307650005601322650005401378650002701432650003401459650006101493650003901554700004801593700004501641700004901686700005001735942002001785999001901805IA_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  9155146  aLactobacillus caseixMicroencapsulation  9155147  aNanocarriers  9155148  aNanotransportadores  9155149 0aYogurxEvaluación sensorial de los alimentos  9155150  aYogurtxSensory evaluation9155151  aCastillo Zambrano, Cecilia, coaut. 9155152  aLobato Calleros, Consuelo, dir. 9148245  aMartínez Romero, Salvador, asesor 9163674  aVillegas de Gante, Abraham Z., asesor9163675  cTESIS C785 2007  c183012d183012