Spray drying Lactobacillus casei 01 in lychee juice varied carrier materials

• Main Authors: Kingwatee,N., Apichartsrangkoon,A., Chaikham,P., Worametrachanon,S., Techarung,J., Pankasemsuk,T.
• Format: Article
• Published: Academic Press Inc. 2015
• Subjects: Food Science
• Online Access: http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84924137343&origin=inward; http://cmuir.cmu.ac.th/handle/6653943832/38080
• Institution: Chiang Mai University

© 2014 Elsevier Ltd. The objective of this study was to find out an optimal condition of encapsulated Lactobacillus casei 01 in lychee juice by spray drying. Accordingly, four outlet temperatures, i.e. 60, 70, 80 and 90°C and two carrier materials, i.e. maltodextrin and gum arabic were conducted; su...