Thus, the general objective of this study was to produce and evaluate
the characteristics during refrigerated storage of probiotic stirred yoghurt
containing L. acidophilus LA-5 in free and encapsulated forms,
using ionic gelation and complex coacervation as encapsulation techniques,
and pectin and whey protein concentrate as wall and coating
materials, respectively. The survival of the free and encapsulated microorganism
during the simulation of the passage through the gastrointestinal
tract was also assessed.