Microbial viability, physicochemical and sensory properties of kefir microcapsules prepared using maltodextrin/Arabic gum mixes

Kefir microencapsulation was optimised using Box–Behnken's response surface methodology. Product yield, moisture, water activity, bulk density, hygroscopicity, colour, wettability, solubility, particle size, pH, titratable acidity and microstructure were analysed. The viable counts of lactobacilli, lactococci and yeasts in the kefir microcapsules were found in the range of 9.03–9.92 log cfu/g, 9.56–11.51 log cfu/g and 3.09–5.90 log cfu/g, respectively. Sensory evaluation indicated that reconstituted samples obtained from microencapsulated kefir samples had high and/or full scores for flavour, appearance/colour and structure/texture. Addition of hydrocolloids to kefir before spray-drying provided sufficient stability for the powdered product. © 2017 Society of Dairy Technology