Functional probiotic breakfast products are being sought because of strong consumer demand. Cornflakes, a popular breakfast cereal is usually consumed with hot milk in Asian countries. Coating the probiotics on cornflakes would potentially be a way to deliver a probiotic; however, the survivability of the probiotics is a major concern. Thus, this study aimed to develop a heat-stable probiotic cornflakes using hydrocolloids as a coating agent. Hydrocolloids were blended with Saccharomyces boulardii, coated on the cornflakes, and then assayed for the viability of S. boulardii after exposure to pre-heated milk. Probiotic-coated cornflakes with acacia gum (6%) showed maximum protection of S. boulardii (7.3 ± 0.1 log CFU/g) over the control (2.3 ± 0.1 log CFU/g) when treated with pre-heated milk at 80±2 °C. The water absorption index, water absorption capacity, milk absorption capacity, and surface area were significantly reduced in the probiotic-coated cornflakes. Brunauer-Emmett-Teller modeling of the surface area using nitrogen, and scanning electron microscopy analysis showed the efficient binding of hydrocolloids to cornflakes. The simulated gastrointestinal model suggested a noticeable resistance of S. boulardii to acid, pepsin, and moderate resistance to pancreatic juice. Probiotic-coated cornflakes showed an 88.3% survival rate of S. boulardii when stored at 30±2 °C for 90 days. In conclusion, acacia gum might protect probiotic microorganisms in hot served food products.

由于强烈的消费者需求，正在寻找功能性益生菌早餐产品。玉米片是一种受欢迎的早餐谷物，在亚洲国家通常与热牛奶一起食用。将益生菌涂在玉米片上可能是一种传递益生菌的方法。然而，益生菌的生存能力是一个主要问题。因此，本研究旨在开发使用水胶体作为包衣剂的热稳定益生菌玉米片。水胶体用混合布拉酵母菌，涂覆在玉米片，然后测定的生存能力S.布拉曝光后进行预加热的牛奶。益生菌涂层的玉米片加阿拉伯胶（6％）显示出对博拉氏链球菌的最大保护用80±2°C的预热牛奶处理时，比对照（2.3±0.1 log CFU / g）（7.3±0.1 log CFU / g）高（7.3±0.1 log CFU / g）。涂有益生菌的玉米片的吸水指数，吸水能力，牛奶吸收能力和表面积均显着降低。Brunauer-Emmett-Teller使用氮气对表面积进行建模，并且扫描电子显微镜分析显示了水胶体与玉米片的有效结合。模拟的胃肠道模型表明，猪链球菌对酸，胃蛋白酶有明显的抵抗力，对胰液的抵抗力中等。当在30±2°C下储存90天时，涂有益生菌的玉米片显示出S. boulardii的存活率为88.3％。总之，相思树胶可以保护热食食品中的益生菌微生物。