摘要 : A new muesli formulation was developed by immobilization of encapsulated probiotics and fortifying with matcha tea leaves powder at 10 and 15% (w/w). Lactobacillus plantarum and Lactobacillus reuteri were entrapped within the algi... 展开 A new muesli formulation was developed by immobilization of encapsulated probiotics and fortifying with matcha tea leaves powder at 10 and 15% (w/w). Lactobacillus plantarum and Lactobacillus reuteri were entrapped within the alginate microbeads with encapsulation efficiencies of 52.81% and 58.3% (w/w), respectively. Then, the physiochemical, microbial, and sensorial properties of produced muesli samples were determined. The muesli with 10% of matcha tea leaves powder showed higher antioxidant activity, lower acid value, and lower peroxide value than the muesli samples that were not incorporated with matcha (control). It was observed that although the incorporation of 15% w/w of matcha led to significantly higher antioxidant activity (68.42%), lower acid value (0.27% w/w oleic acid), and lower peroxide value (0.61 meq/kg oil) than the incorporation of 10% w/w, it also caused antimicrobial impacts that significantly reduced the number of probiotics from 7.66 to 5.05 log CFU/g. Indeed, a higher concentration of matcha led to the manifestation of highlighted antimicrobial effects and the probiotic numbers were decreased. Matcha inclusion increased the L* value. The results of probiotic cell enumeration indicated that entrapment of cells significantly increased their viability in the gastric condition due to the alginate microbead preserving effects. Based on the antioxidant activity, acid value, and sensory evaluation, using 10% of matcha tea leaves powder exhibited higher desirability. 收起