Table 2 Various ratios of whey protein isolate (WPI), soybean oil (SO) and jackfruit inner skin fibre (JS) used to obtain 10 g of a mixture for probiotic encapsulation.

From: Potential of jackfruit inner skin fibre for encapsulation of probiotics on their stability against adverse conditions

Formulation

WPI:SO:JS (g)

1

6.67:1.67:1.67

2

5:5:0

3

10:0:0

4

10:0:0

5

3.33:3.33:3.33

6

1.67:6.67:1.67

7

0:5:5

8

0:10:0

9

1.67:1.67:6.67

10

0:0:10

11

5:0:5

12

0:0:10

13

0:10:0

Back to article page