Stability of lactic acid bacteria in synbiotic sugared and sugar-free milk chocolates

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Date

2017

Journal Title

Journal ISSN

Volume Title

Publisher

Taylor & Francis Inc

Access Rights

info:eu-repo/semantics/openAccess

Abstract

In this study, stability of Lactobacillus acidophilus and L. paracasei in synbiotic sugared and sugar-free milk chocolates within 90-day storage was investigated, considering inline as prebiotic. Probiotic bacteria inoculation at 9.0 log cfu/25 g and usage of inulin with Degree of Polymerisation (DP)<10 and DP > 23 at a concentration of 9.0 g/100 g were investigated. At the end of 90 days, at least 6.5 log cfu/25 g probiotic bacteria was determined in the samples containing L. acidophilus, whereas this value was determined as 5.9 log cfu/25 g for L. paracasei. Therefore, it was concluded that L. acidophilus was more stable in terms of viability level in the milk chocolates prepared by sugar, maltitol, and inulin DP was effective on viability levels of probiotics (p < 0.05). Moreover, inulin DP was also found effective on water activity, melting, rheological and textural properties and colour of milk chocolate (p < 0.05). Quality parameters were affected by inulin DP, except rheological properties.

Description

Keywords

Chocolate, Inulin, Lactobacillus, Maltitol, Probiotic

Journal or Series

International Journal of Food Properties

WoS Q Value

Q2

Scopus Q Value

Q2

Volume

20

Issue

Citation