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Effect of Various Bulk Sweeteners on the Survivability of Lactobacillus casei 431 in Milk Chocolate: Rheological and Sensory Properties Analysis

[ Vol. 21 , Issue. 12 ]

Author(s):

Aziz H. Rad, Haniyeh R. Pirouzian*, Omer S. Toker and Nevzat Konar   Pages 1224 - 1231 ( 8 )

Abstract:


Background: Probiotics are the most widely consumed functional food. Consumers demand the production of foods also in low-calorie forms.

Objective: In this study, Lactobacillus casei 431 and various sweeteners were used in milk chocolate as probiotic and bulking agents, respectively.

Methods: Samples were prepared by using sucrose or optimum polyols combination. Chocolate samples were stored at two temperatures (4°C and 20°C) for 180 days and the viability of probiotic cells was controlled with the purpose of specifying the presented storage temperature.

Results: The highest probiotic viability was determined in the samples produced with sucrose and stored at 4°C. The cell counts were retained at the functional amount after maintenance for 6 months. Probiotic sucrose-free chocolate was more viscous than control chocolate, although displayed satisfactory sensory attributes.

Conclusion: As a result, the sugared and sugar-free probiotic milk chocolates could be stored at room temperature. Due to the acceptable number of probiotic cells, the sucrose-free chocolates containing probiotics were considered as functional foods.

Keywords:

Sucrose-free, chocolate, probiotic, viability, rheological, sensory attributes.

Affiliation:

Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Yildiz Technical University, Istanbul, Department of Food Engineering, Faculty of Agriculture, Eskisehir Osmangazi University, 26160, Eskisehir

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