Journal of Probiotics & Health
Open Access
ISSN: 2329-8901
+44 1223 790975
ISSN: 2329-8901
+44 1223 790975
Imelda García-Argueta, Baciliza Quintero-Salazar, Aurelio Dominguez-Lopez, Leobardo M Gómez-Oliván, Daniel Díaz-Bandera and Octavio Dublán-García
The objective of this work is to demonstrate the feasibility of the application of an edible coating based on inulin (IN), gelatine (GE), whey (WH) and glycerol (GLY) with added with Lactobacillus casei Shirota (LBC) and its effect on the characteristics of texture, moisture and colour of cracker cookies. A randomised design with two factors (applied volume and period of storage) with seven different formulations and a control derived from a previous experimental study were applied. The components of the formulations were IN, GE, WH, GLY and LBC. The blend of these ingredients was applied by spraying in 1 and 2 mL proportions on cracker cookies stored at 25°C for 20 days. The three-point break method was used. The percentage of moisture and colour change was measured. To verify the survival of LBC, the standard plate count method and scanning microscopy (SEM) were used. In addition, affective sensory tests were performed. Determinations were performed in triplicate at 3, 10, 15 and 20 days of storage. The application of an edible coating with LBC to cracker cookies significantly increased (p<0.05) moisture 1.5% compared with the control, whereas the maximum strength to breaking decreased significantly (p<0.05) by 1-2 N on average. There was no significant colour change, and the observed survival of LBC by SEM and growth in CFU/g in t15, OFZ and OMY formulations during 20 days of storage. In acceptance testing, the cookie was moderately liked by 49% of tasters, whereas only 4% of tasters referred to the cookie as disgusting him. These findings suggest that the use of IN 4%, GE 3.5% and LBC 2% coatings will maintain the cracker cookie’s quality and lead to better acceptance by consumers, providing an alternative for the consumption of LBC.