Viability test of yeast encapsulation (Candida tropicalis) using sodium alginate polymer in bread production

Abstract

Abstract This study explores sodium alginate encapsulation’s impact on Candida tropicalis yeast cell viability and its influence on bread making. Encapsulation protects yeast cells from damage during drying and storage. The research used 10% and 15% sodium alginate for two isolates and one control. Statistical analysis, including Kruskal Wallis and Mann-Whitney tests in Microsoft Excel SPSS, showed significant effects. Sodium alginate encapsulation notably improved Candida tropicalis yeast cell viability and final bread swelling, especially at 15% concentration. Mann-Whitney tests on organoleptic parameters revealed panelist preferences: Candida tropicalis 2 with 15% sodium alginate for color, taste, and texture, while Candida tropicalis 1 with 15% sodium alginate for aroma. This study suggests sodium alginate’s potential to enhance yeast viability and improve bread quality, offering insights for food processing and preservation applications. The research findings may contribute to developing effective encapsulation techniques for yeast-based products.