| Author | Truong Phuong Mai |
| Note | A thesis submitted in partial fulfillment of the requirements for the
degree of Master of Engineering in
Food Engineering and Bioprocess Technology, School of Environment, Resources, and Development |
| Publisher | Asian Institute of Technology |
| Abstract | This study was conducted to evaluate the survival percentage of Lactobacillus Plantarum powder by different methods (Freeze drying - Spray drying - The combination of emulsification and freeze drying) with different encapsulating agent such as the combination of skim milk and inulin and the mixture of skim milk and gum. The viability of powder was determined during storage for one month at 25oC and 4oC. Probiotic powder produced with freeze drying method was found at higher survival percentage than spray drying and the combination of emulsification and freeze drying which was 90%, 70% and 30%, respectively. The powder of Lactobacillus Plantarum was enriched in coffee powder and drinking coffee. Final probiotic numbers in coffee powder and drinking coffee were 6.1×108 CFU/g and 1.5×106 CFU/g, respectively. |
| Year | 2012 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Athapol Noomhorm; |
| Examination Committee(s) | Anal, Anil K. ;Rakshit; |