Survival and behavior of free and encapsulated probiotic bacteria under simulated human gastrointestinal and technological conditions.

The present study was designed with the objective to compare the viability and stability of free and encapsulated probiotics under simulated technological and human gastrointestinal conditions. was encapsulated using two wall materials (sodium alginate, soy protein isolate, and SA-SPI) by extrusion method for enhanced viability under stressed conditions. Free and encapsulated probiotics were subjected to some simulated technological and gastrointestinal conditions.

Impact of drying methods on composition and functional properties of date powder procured from different cultivars.

The present study was designed to evaluate the effect of two different drying methods, that is, spray drying and oven drying on physicochemical and nutritional attributes of date flesh powder of dhakki, aseel, and rabi varieties. Date powders were prepared using mixture of maltodextrin and acacia gum (50:50) as drying aid at the rate of 0.4 kg per 1.

Modification of barley dietary fiber through thermal treatments.

The current research was carried out to observe the effect of different thermal treatments on soluble and insoluble dietary fiber ratio to improve functional properties of barley. Two varieties of barley labeled as Haider-93 and Jau-87 were milled and then wet and dry heat-treated. Soaking and then cooking of soaked and nonsoaked barley was performed.