Table 1.
Preparation of hydrogels (SA-SPI) with different ratios.
Table 2.
Product development plan.
Table 3.
Encapsulation yield (the initial count before and after encapsulation).
Table 4.
Mean table showing the effect of hydrogel microbeads under heat treatment.
Table 5.
Mean table showing the effect of hydrogel microbeads under refrigeration storage.
Table 6.
Mean table showing the effect of hydrogel microbeads simulated gastric fluid (SGF).
Table 7.
Mean table showing the effect of hydrogel microbeads simulated intestinal fluid (SIF).
Fig 1.
The effect of hydrogel microbeads on the pasteurized mango juice.
Table 8.
Mean table showing the effect of probiotic viability in pasteurized mango juice.
Table 9.
Mean table showing the effect of probiotic viability in pasteurized mango juice.
Fig 2.
Mean values of sensory profile of pasteurized mango juice.