Modelling inactivation kinetics of free and encapsulated probiotic cells in millet biscuit under different baking...

The rising popularity of probiotic food in the diet for improved health benefits leads to the development of new probiotic functional foods. In general, biscuit is a long-shelf-life snack product that can be consumed straight from the pack without further processing. Although the development of probiotic bakery products is an innovative approach to market expansion, the infusion of probiotics in biscuits to produce probiotic biscuits has not been explored because of the complexity of the baking process. Therefore, this study aimed to evaluate the impact of baking conditions (160, 180, 200, and 220 °C) on the viability of free and encapsulated probiotic Lactobacillus acidophilus NCDC 016 cells by adding them into biscuit dough separately and baking for up to 600 sec. The cells were encapsulated using 20 % maltodextrin and 8.51 % gum arabic as a wall material and spray drying at an inlet and outlet air temperature of 150 and 55 ± 2 °C, respectively. At different baking temperatures (160, 180, 200, and 220 °C), the viability of probiotic (free and encapsulated) cells, the physicochemical properties of biscuits, and the inactivation kinetics of cells were examined by withdrawing samples every 120 sec. The survivability of encapsulated cells was observed to be higher than free cells at 160 and 180 °C for 600 sec. The moisture content and water activity were found to be higher and lower, respectively for encapsulated probiotic biscuits than for the biscuit containing free cells. The observed results of higher cell viability at 200 °C, 360 sec (5.38 log CFU/g) than at 180 °C, 600 sec (5.02 log CFU/g) can be explained by the time-temperature combination. Thus, producing the probiotic biscuit at baking conditions of 200 °C and 360 min is possible, providing the cell viability of 5 log CFU/g of probiotic biscuit. Further, the inactivation kinetics of cells were predicted by log-linear, Weibull, log-logistic, Gompertz, and Buchanan models. Under all baking conditions, the log-linear model was the best model for describing the data of encapsulated and free cells.