L. paracasei's encapsulation and instants production of chocolate powder beverage

In this study, the viability of Lactobacillus paracasei was investigated by determining the optimal formulation combinations of the different encapsulation wall materials for microencapsulation of Lactobacillus paracasei by freeze-drying. The ratio and viability of capsule L. paracasei to prebiotic powdered cocoa beverages were investigated. In the first phase of the dissertation, using the central complex design of the response surface method, sodium alginate (X1, 1-5%), inulin (X2, 1-7%), chitosan (X3, 0.5-2%), and calcium carbonate (X4, 0.5-1.5%) was the independent variable. Encapsulation efficiency (%), the viability of encapsulated bacteria in simulated gastric juice (SGJ), and viability of bacteria in simulated bile solution (%) and heat tolerance data were accepted as optimization responses. According to the experimental results, the bacterial samples encapsulated with 3.125% sodium alginate, 5.503% inulin, 1.001% chitosan, and 1.457% calcium carbonate were the most suitable model for encapsulated L. paracasei. Encapsulation efficiency, gastric fluid tolerance and bile fluid tolerance data of the optimum point were determined as 90±0.23, 0.4±0.00% and 3.9±0.56%, respectively, and the results were confirmed. In the second phase of the study, the effects of replacing the thickening components of the chocolate powder mixture with prebiotic components on product quality were investigated. In the study, a simple mixture design was developed with three components (inulin, polydextrose, and maltodextrin) whose sum would equal one. The Hausner ratios (HO) and Carr index (CI) of the formulations were determined, and values of 1.3±0.00-1.39±0.03 and 22.25±1.16-28.18± were obtained, respectively. It was found to be in the range of 1.92. Encapsulated L. paracasei were added to the optimal prebiotic powder cocoa beverage formulation. The number of encapsulated bacteria was determined to be 5,105 after exposure to gastric acid and enzymes for 2 minutes at 70֯C and demonstrated that prebiotic probiotic cocoa powder beverages are possible.