English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Aims: Up to date, there is limited heat-treated non-dairy probiotic food products in the market. Therefore, this study aims to develop a new functional cracker containing microencapsulated pumpkin-probiotics with acceptable sensory characteristics. Methodology and results: The sample crackers (crackers with beads containing pumpkin and probiotic) have achieved a minimum required viable count of 6.26 ± 0.05 Log10 CFU/g and showed significantly (p<0.05) lower viability loss compared to control crackers (crackers with beads containing probiotic only). Sample crackers were perceived as acceptable (score 6.61) by 93 untrained panelists when tested using 9-point hedonic test. The ash content of sample pumpkin crackers was significantly higher (p<0.05) than the control. Both sample and control pumpkin crackers exhibit high level of total dietary fiber (>6%). Conclusion, significance and impact of study: In summary, development of pumpkin crackers with microencapsulated L. acidophilus could be an alternative healthy option cracker for consumers. In addition, the results also suggested a new technique to deliver live culture in baked goods.

Development and characterization of pumpkin crackers containing live culture of Lactobacillus acidophilus