1 Probiotic Biscuit ContentsINTRODUCTION RESEARCH GAP MATERIALS AND METHODS CASE STUDY ON PROBIOTIC BREAD CONCLUSIONS REFERENCES
2 Introduction Biscuit is a term used for a diverse variety of baked, commonly flour-based food products. which is typically hard, flat and unleavened. Palatable, easy to carry and don’t require further preparation before consumption. Considered as staple snacks. Biscuits can be savoury or sweet, but most are small at around 5 cm (2.0 in) in diameter Cookies are softer and thicker. Cracker - biscuits of a low sugar and fat content, frequently bland or savory. Biscuit is a low moisture bakery product( below 4% ). Biscuit dough are made from soft wheat flour with a high amount of sugar (25- 55%) and shortening (20-60%).
3 Probiotics -According to the 2001 definition by the World Health Organization (WHO), probiotics are “live microorganisms which, when administered in adequate amounts, confer a health benefit on the host.” These include suppression of pathogenic bacteria by producing antimicrobial compounds and competing for adhesion sites and nutrients Boost the functioning of gastro-intestinal tract. Moreover, they inhibit the epidermal growth factor receptor and insulin-like growth factors in tumor cells (Chen et al. 2009b). increased intestinal antibody and macrophage - enhance the phagocytic capacity of the blood leucocytes (Gill et al. 2001). Thus, probiotics enhance protection against diseases. Several strains of Lactic Acid Bacteria are classified to be Probiotic: Lactobacillus reuterii, Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus plantarum, Bifidobacterium bifidus, Bifidobacterium breve ….and more
4 Probiotic Bacteria Alleviation of Disease SymptomsBifidobacterium animalis Irritable bowel syndrome, dental caries, rotavirus diarrhea, fever, Bifidobacterium bifidus Necrotizing enterocolitis Bifidobacterium breve Irritable bowel syndrome, respiratory infection, refractory enterocolitis, atopic dermatitis Bifidobacterium infantis Irritable bowel syndrome, necrotizing enterocolitis, diarrhea Bifidobacterium lactis Constipation Bifidobacterium longum Ulcerative colitis, respiratory tract infection, common cold Lactobacillus acidophilus Necrotizing enterocolitis, irritable bowel syndrome, glucose intolerance, hyperglycemia, hyperinsulinemia, dyslipidemia, Lactobacillus bulgaricus Crohn’s disease, inflammatory bowel disease, common cold Lactobacillus casei Crohn’s disease, constipation, H. pylori therapy, arthritis, glucose diarrhea, atopic eczema Lactobacillus rhamnosus Atopic dermatitis, bacterial vaginosis, diarrhea, H. pylori therapy, HIV/AIDS Lactobacillus plantarum Irritable bowel syndrome, colitis
5 Scope and need for value addition in bakery indusry:Baked foods - Satietic, RTE Used as snacks Not enough Palatable Consumers- Change in lifestyle Increasing awareness Current consumers’ demand – Food- with added value Beyond fulfilling need of hunger Functional foods Manufacturers- benefitted by – Creating a market niche Gain more profit So manufacturers: have innovated by reformulating their products having extra nutritional value or fortifying their products with functional ingredients to make them healthier (or both), and developing innovative processes and applying classic and novel technological processes and delivery methods.
6 FAO/WHO guidelines “we need to consume between 100 million and 1 billion live probiotic cells per day to realize their health benefits. “ Probiotic Biscuit
7 Research Gap Probiotic bacteria are used to be incorporated in food products; however, some technological challenges must be faced when included in food matrices with more aggressive environments, namely high salt, sugar acid or oxygen concentrations, or low temperatures. The beneficial effect of probiotic bacteria depends on its viability, requiring that food matrices as carriers assure their viability at high levels for entire shelf-life, to guarantee their passage throughout the gastrointestinal tract (GIT) and colonization of gut mucosa in order to exert beneficial effects. The viability and metabolic activity of probiotic microorganisms are important factors that should be addressed throughout processing operations, maturation period and storage of the food. Furthermore, the amount of intake and form of the probiotic food should be adequate for dietary purposes need to be found out. Little research has been carried out with an aim to incorporate probiotics into bakery products, due to destruction of live culture during heat treatment. The priority of the industry today is innovative approach in satisfying consumer needs. However, functional biscuit containing viable microorganisms has not been developed yet because of the high temperature during baking.
8 Materials and method Shortening Sugar Flour Leavening agentsFlow chart Shortening Sugar Flour Leavening agents Adding Probiotics Kneading the dough Rolling and sheeting Cutting into shapes
9 Contd.. Baking Cooling Packaging Storage Distribution Consumer
10 Ingredients Flour - Soft wheat flour is the main component in biscuits. Wheat flour consists of 65 – 75% starch and 7- 10% protein. When water is added, during the makeup of dough, starch absorbs a significant amount of water and may act as filler in the continuous protein network with the proteins. During baking, starch granules get gelatinized Water - Water affects textural properties of baked products. Water acts as a plasticizer, and produce a batter or dough of acceptable consistency for processing. Water is needed for hydrating the proteins, gelatinizing the starch, making leavening agent function, activating the enzymes, dissolving sugar and salt, Fat Fat provides shortness character, like soft, pleasant and crumbly texture. Fats and oils are used in dough and batters, Bakery fats are often premixed with or used in conjunction with emulsifiers. The function of emulsifier is to promote formation and stabilization of water/fat/air emulsions. Eg. Vegetable oil, margarine used
11 Sugar - Sugar is most important ingredient after flour.Apart from providing sweetness to the product, other functions: tenderizing, texture, stabilizing, bulking agent, humactancy, flavour, crust colour and shelf-life extension. Sucrose, corn syrup solids, invert sugar, honey, glucose syrup and certain permitted intense sweeteners are used in Salt - Salt is added to dough as a seasoning or as flavour enhancer. Baking powder - leavening of the cookies and biscuits mixture. It imparts lightness to the product. Eg. sodium bicarbonate, Ammonium bicarbonate Baking soda is combination of sodium bicarbonate and an acid salt. During baking, in presence of moisture, gas will evolve which helps in leavening of product. Other ingredients - milk solids may be used. Eggs, if added, give structure, impart flavour and taste. Egg yolk produces a tender biscuits than whole egg
12 Probiotic cultures- Before they can be used “stabilization of probiotic bacteria” is a prerequisite step. - significant proportion of the bacterial cells are destroyed during processing, storage, and gastrointestinal transit, It is the lack of appropriate stabilizing technology that restricts the use of probiotics in shelf- stable foods. The most commonly used strategy is dehydration and encapsulation in a protective matrix. Cells are grown on a suitabe matrix and then dehydrated. Stabilization Using Desiccation/Dehydration Technologies Freeze Drying Spray Drying Fluidized Bed Drying Vacuum Drying Stabilization by Encapsulation Stabilization by Manipulating the Cell Physiology Intrinsic Tolerance of Culture/Strain Selection Stress Adaptation Growth Phase and Cell-Harvesting Conditions Growth Media and Growth Conditions
13 Microencapsulation Microencapsulation generally refers to the process of stabilizing an active substance (core) by enclosing it within a physical barrier (shell). The shell can release the core at a controlled rate under the direction of specific environmental shifts. Various types of biopolymer materials, such as starch, dextrin, alginate and whey proteins, have been used as the encapsulation matrix for probiotic bacteria. Muthukumarasamy and Holley (2006) found that encapsulation of Lactobacillus acidophilus and Lactobacillus casei in an alginate−chitosan membrane provided protection against artificial gastric and intestinal juices. Iyer and Kailasapathy (2005) and Urbanska et al. (2007) studied the microencapsulation of Lactobacillus acidophilus in an alginate–chitosan membrane and its application in yogurt.
14 Fig. Spray drying technique of cell dehydrationmicroencapsulation technique - emulsion and extrusion techniques , Coacervation, centrifugal extrusion, spray chilling, co-crystallization, and molecular inclusion Fig. Spray drying technique of cell dehydration
15 Cell growth phase - appropriate growth phase and cell-harvesting conditions are essential for the stabilization of bacteria. probiotic spray-dried powders containing high numbers of viable cells (over 50% survival; 2.9 × 109 cfu/g) were produced when stationary phase cells of Lactobacillus rhamnosus were used while early log phase cultures exhibited only 14% survival (Corcoran et al. 2004). Shelf- stablity of encapsulated bacteria Riddet Institute developed a novel technique for improving the shelf stability of probiotic cells; it can deliver a viable cell count of 100 million per gram after 52 weeks of storage at 25°C (Nag and Das, 2011). Cell growth phases
16 Combination of calcium alginate with prebiotics such as resistant starch improves both the viability of probiotics and structures of capsules For the manufacturing of probiotic biscuit, typical formulation is used: Wheat flour g Vegetable oil g Sugar g Water g Salt g Baking powder g A mass of 1 g of microencapsulated bacteria was added per 100 g of final product. Even distribution of the bacteria in the dough was obtained by mixing. The dough thus prepared is the rolled and sheeted. And then the sheeted dough is cut into round shape. Transferred into oven for baking at about 450 0F (2320C) for mins
17 Preparation of cell suspension Case study of production of probiotic bread Preparation of cell suspension Pure freeze-dried Lactobacillus acidophilus LA-5 and L.casei 431 probiotic cultures were used and were activated by inoculation in the MRS (de Man-Rogasa-Sharpe) broth at 37°C for 24 h. Encapsulation procedure Alginate beads were produced using encapsulation method. A 3 % alginate mixture in 100 mL of distilled water containing 2 % Hi-maize resistant starch (Hi-maize®) and cell suspension (0.1 %, by mass per volume) was prepared. The mixture was heated slightly (50 °C) until complete dissolution before cell suspension (0.1 %, by mass per volume) was dispersed into the solution. The pH was then adjusted to between 5.7 and 6.0 by adding 1 M NaOH. Preparation of bread with encapsulated bacteria Bread dough was added with a mass of 1 g of microencapsulated bacteria was added per 100 g of final product. Even distribution of the bacteria in the dough was obtained by mixing. Inulin was added so that 100 g of wheat flour contained 5 g of inulin to obtain prebiotic effect per slice of bread equivalent to 0.7–1.2 g of inulin. Dough pieces were rounded and shaped, then transferred to proofing cabinet in trays and pans for 45 min at 37 °C with relative humidity of 85 %.
18 Baking conditions Bread was baked for 15 min at 180 °C . Rotary oven was used for heating and the temperature of crumb centre was measured by thermocouple. Enumeration of encapsulated probiotics Bacterial counts were determined before and immediately after microencapsulation, less than 24 h after baking and during 4 days of storage at room temperature. The average values of all results were expressed as colony-forming units per gram of sample (CFU/g) . To count the encapsulated bacteria, the entrapped bacteria were released from the beads . Sensory analysis Triangle test was performed on the first and fourth day of storage at room temperature. Evaluation was carried out by ten expert panellists recruited. Results and Discussion Shape and size of calcium alginate microcapsules Scanning electron microscopy (SEM) showed that the beads were generally globular in shape and also showed that the starch granules were present in the alginate matrix and the cavities.
19 Survival of the probiotic bacteria Fig. Scanning electron photomicrograph showing calcium alginate and starch beads at magnification of 200× Survival of the probiotic bacteria The survival of encapsulated probiotics was determined less than 24 h after baking and on day four of storage at room temperature . Using alginate and starch beads, viable microorganisms survived after the baking process. The temperature of crumb centre was approx. 93–94 °C. Temperatures above 65 °C are known to be critical for the survival of probiotics in free form. Sensory analysis There were not any significant differences in flavour among the samples of bread. Results showed that microcapsules had no significant effect on the flavour and texture of bread.
20 The survival of encapsulated probiotics determined: a) less than 24 h after baking, and b) on day 4 of storage at ambient temperature
21 Conclusions The production of functional foods is a promising area for the food processing industry to meet the growing consumer demands. So, probiotic biscuit can be a good option for the same, as it has the attributes of a regular biscuit, but with added health benefits. Probiotic biscuit is prepared by using microencapsulation which enhances the viability and thermal resistance of probiotic bacteria, and therefore significantly improve their survival in biscuit and other bakery products. Similar study on probiotic bread made using alginate and starch beads with and without chitosan coating, showed that viable microorganisms survived after baking Results showed that microcapsules had no significant effect on flavour and texture of bread, leading to production of bread with similar characteristics to the common bread, but with additional health benefits. Further studies are needed to evaluate the survival of other probiotic strains using different microencapsulation techniques and other coating materials in cereal-based products.
22 References Collar, Concha (2014). New Trends in Cereal-Based Products, Engineering Aspects of Cereal and Cereal-Based Products, pp Freitas, Ana C. , Rodrigues, Dina , Sousa, Sérgio, Gomes, Ana M. and Pintadoc, Manuela M.(2014) Food as Vehicles of Probiotics, Probiotic Bacteria: Fundamentals, Therapy, and Technological Aspects 2014 Pan Stanford Publishing Pte. Ltd. ISBN (Hardcover), (eBook) Lu Zhang et al.: A study on Bifidobacterium lactis Bb12 viability in bread during baking, Journal of Food Engineering –37(2014) M. Seyedain-Ardabili et al.: Synbiotic Bread with Encapsulated Probiotics, Food Technol. Biotechnol. 54 (1) 52–59 (2016) Mortazavian, A.M. , Moslemi, M. and Sohrabvandi, S. , Microencapsulation of Probiotics and Applications in Food Fermentation , Fermented Foods—Part I: Biochemistry and Biotechnology, pp Poddar, D., Nag, A., Das, S., and Singh, H. Stabilization of Probiotics for Industrial Application , Innovation in Healthy and Functional Foods, pp
23 Thank you all