Ascorbic Acid Encapsulation Report
Level optimization of iron, ascorbic acid, L. acidophilus and sodium alginate in encapsulation process for yoghurt-ice cream using CCD-RSM Dilip Kumar*1, D. C. Rai1 and Dipti Rai2 1Department of Animal Husbandry and Dairying, Banaras Hindu University, Varanasi, U.P., India 2Centre of Food Science and Technology, Banaras Hindu University, Varanasi, U.P., India *Corresponding author:- dilip.bhu@live.in Abstract The optimal composition of ferrous sulphate, ascorbic acid, Lactobacillus acidophilus and sodium alginate to encapsulate was studied. The Central Composition Rotatable Design- Response Surface Methodology (CCRD-RSM) was employed to determine the optimal ration of the matrices in order to obtain high in encapsulation yield (%) and beads …show more content…
The coefficient of estimation of encapsulation yield showed that as the level of ferrous sulphate (Fe), ascorbic acid (AA), Lactobacillus acidophilus (LA) and sodium alginate was increasing, encapsulation yield of the beads was increasing, whereas the level of ferrous sulphate (Fe) and ascorbic acid (AA) was very less effective comparison to Lactobacillus acidophilus (LA) and sodium alginate (Table 4). From Figure 1(a, b, c, d, e), it can also be observed that with the increase in the level of L. acidophilus and sodium alginate, the encapsulation yield of the beads was highly increasing. Khalilah, et al., (2012) also reported that addition of sodium alginate and fish gelatin increased the encapsulation yield of beads and lowered its springiness. L. acidophilus and sodium alginate exhibited positive response on EY%. The maximum EY % was predicted when both levels were increased. In this study, ferrous sulphate (Fe), ascorbic acid (AA), Lactobacillus acidophilus (LA) and sodium alginate levels influenced the beads strength as well as in encapsulation yield. The model showed that the most significant factor for all the responses was ascorbic acid (AA), L. acidophilus and sodium alginate. However, ferrous sulphate (Fe) was not significant effect in the encapsulation
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