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dc.contributor.advisorMustapha, Azlineng
dc.contributor.authorChen, Mo.eng
dc.date.issued2008eng
dc.date.submitted2008 Summereng
dc.descriptionThe entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file.eng
dc.descriptionTitle from title screen of research.pdf file (viewed on August 10, 2009)eng
dc.descriptionAlpha in title is shown by Greek symbol on title page.eng
dc.descriptionThesis (M.S.) University of Missouri-Columbia 2008.eng
dc.description.abstractSoy foods have been recognized as functional, healthful foods. However, the presence of soy oligosaccharides ([alpha]-galactosides) causes intestinal bloating and flatulence, which compromise the favorable properties of soy foods. This research aimed to develop innovative soy energy bars containing functional probiotics. The probiotics are added as an additional health beneficial ingredient and to reduce [alpha]-galactosides upon consumption. The probiotic bacterium, Lactobacillus acidophilus L[alpha]-2, when induced by raffinose, produced a high level of [alpha]-galactosidase activity at 5.0 [x] 10-3 U/mg. Microencapsulation was applied to protect the probiotics, and the combination of [kappa]-carrageenan and inulin with the proportion of 1.9:0.1 (w:w) as capsule wall materials, significantly retained the viability of the probiotics through freeze-drying ([rho] [less than or equal to] 0.05). The microencapsulated cells were subsequently frozen at -20[degrees]C overnight and freeze-dried. Scanning electron microscopic images confirmed that the morphology of the microcapsules was well preserved after freeze-drying. Further, innovative soy energy bars containing microencapsulated L. acidophilus L[alpha]-2 were manufactured and their shelf life was analyzed during a ten-week storage under vacuum packaging in the dark at both 4[degree sign]C and room temperature. Compared with room temperature storage, the 4�[degrees]C storage condition preserved the soy energy bars with their original properties better.eng
dc.description.bibrefIncludes bibliographical referenceseng
dc.identifier.merlinb70620593eng
dc.identifier.oclc430056334eng
dc.identifier.urihttps://doi.org/10.32469/10355/5662eng
dc.identifier.urihttps://hdl.handle.net/10355/5662
dc.languageEnglisheng
dc.publisherUniversity of Missouri--Columbiaeng
dc.relation.ispartofcommunityUniversity of Missouri--Columbia. Graduate School. Theses and Dissertationseng
dc.rightsOpenAccess.eng
dc.rights.licenseThis work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.
dc.subject.lcshSoyfoodseng
dc.subject.lcshOligosaccharideseng
dc.subject.lcshProbioticseng
dc.subject.lcshLactobacillus acidophiluseng
dc.titleDevelopment of a novel probiotic-fortified soy energy bar containing decreased [alpha]-galactosideseng
dc.typeThesiseng
thesis.degree.disciplineFood science (MU)eng
thesis.degree.grantorUniversity of Missouri--Columbiaeng
thesis.degree.levelMasterseng
thesis.degree.nameM.S.eng


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