Effect of Inulin DP on Various Properties of Sugar-Free Dark Chocolates Containing Lactobacillus paracasei and Lactobacillus acidophilus

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dc.authoridKonar, Nevzat/0000-0002-7383-3949
dc.authoridpalabiyik, ibrahim/0000-0001-8850-1819
dc.authoridAkcicek, Alican/0000-0001-5586-1228
dc.authoridSAGDIC, OSMAN/0000-0002-2063-1462
dc.contributor.authorKonar, Nevzat
dc.contributor.authorPalabiyik, Ibrahim
dc.contributor.authorToker, Omer Said
dc.contributor.authorPolat, Derya Genc
dc.contributor.authorSener, Sinem
dc.contributor.authorAkcicek, Alican
dc.contributor.authorSagdic, Osman
dc.date.accessioned2024-12-24T19:30:06Z
dc.date.available2024-12-24T19:30:06Z
dc.date.issued2017
dc.departmentSiirt Üniversitesi
dc.description.abstractIn the present study, the effect of different polymerization degree of inulin on the quality parameters of conventional and sugar-free dark chocolate products as well as on the vitality of probiotics used in the chocolates were investigated. To produce sugar-free dark chocolates prepared with the addition of maltitol, Lactobacillus paracasei/L. acidophilus and inulin with DP higher than 23 and lower than 10 were used as probiotic and pre-biotic agents, respectively. After 90 day of storage, more than 6 log cfu/25 g probiotics were observed in the chocolates produced by supplementing of 9 log cfu/25 g probiotics. Considering the probiotic level for both conventional and sugar-free dark chocolate, the highest probiotic level was observed in the samples prepared from L. acidophilus and inulin with DP < 10. In addition, inulin with DP < 10 was found as more suitable in terms of rheological characteristics of the samples. Other quality parameters ( texture, colour, melting profile and water activity) changed in narrow range which was allowable when compared with the control samples. Consequently, sugar-free chocolate containing L. paracasei and L. acidophilus could be produced which might satisfy the expectations of the consumers and appropriate to industrial production similar to conventional chocolate. The findings of the present study highlighted the importance of the selection of the most suitable prebiotic/probiotic combination for maximizing probiotic level in the chocolate products.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [TEYDEB-3140541]
dc.description.sponsorshipThis work was funded by the Scientific and Technological Research Council of Turkey (TUBITAK), Project No. TEYDEB-3140541.
dc.identifier.doi10.1515/ijfe-2017-0045
dc.identifier.issn2194-5764
dc.identifier.issn1556-3758
dc.identifier.issue9
dc.identifier.scopus2-s2.0-85030257839
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1515/ijfe-2017-0045
dc.identifier.urihttps://hdl.handle.net/20.500.12604/7396
dc.identifier.volume13
dc.identifier.wosWOS:000410902300005
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWalter De Gruyter Gmbh
dc.relation.ispartofInternational Journal of Food Engineering
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241222
dc.subjectchocolate
dc.subjectmaltitol
dc.subjectprobiotic
dc.subjectinulin
dc.subjectprebiotic
dc.titleEffect of Inulin DP on Various Properties of Sugar-Free Dark Chocolates Containing Lactobacillus paracasei and Lactobacillus acidophilus
dc.typeArticle

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