Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal conditions and in ice cream.

Food Sci Nutr · 2020 · PMC7063362 · PMID 32180972

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a decreasing trendno p-value reported

pH Overall, a decreasing trend in all type of pH was observed.

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an increasing trendno p-value reported

Viscosity An increasing trend in viscosity was observed in all type of treatments as shown in Figure 2 , The maximum viscosity 300 cp was observed for the samples that contain the microbeads encapsulated with calcium alginate followed by the samples containing the microbeads encapsulated with WPC (270 cp).

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