Journal of Food Quality / 2018 / Article / Tab 4

Research Article

Immobilization of Bifidobacterium infantis Cells in Selected Hydrogels as a Method of Increasing Their Survival in Fermented Milkless Beverages

Table 4

Changes in the size of beads made with 5% low-methoxylated pectin and 2% alginate during refrigerated storage (4°C) in fermented beverage.

BeadsDiameter (mm)
Initially7 days14 days21 days28 days

Beads with 5% pectin2.47 ± 0.092.52 ± 0.082.51 ± 0.112.56 ± 0.11
Beads with 2% alginate2.36 ± 0.072.34 ± 0.102.34 ± 0.092.36 ± 0.072.30 ± 0.14

The values are the mean of 20 replicates ± standard deviation.

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