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

Basit Öğe Kaydı
dc.authoridAkcicek, Alican/0000-0001-5586-1228
dc.authoridSAGDIC, OSMAN/0000-0002-2063-1462
dc.authoridKonar, Nevzat/0000-0002-7383-3949
dc.contributor.authorToker, Omer Said
dc.contributor.authorPolat, Derya Genc
dc.contributor.authorGulfidan, Osman Gokhan
dc.contributor.authorKonar, Nevzat
dc.contributor.authorPalabiyik, Ibrahim
dc.contributor.authorAkcicek, Alican
dc.contributor.authorPoyrazoglu, Ender Sinan
dc.date.accessioned2024-12-24T19:28:17Z
dc.date.available2024-12-24T19:28:17Z
dc.date.issued2017
dc.departmentSiirt Üniversitesi
dc.description.abstractIn 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.
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.doi10.1080/10942912.2017.1344990
dc.identifier.endpage1365
dc.identifier.issn1094-2912
dc.identifier.issn1532-2386
dc.identifier.scopus2-s2.0-85038126853
dc.identifier.scopusqualityQ2
dc.identifier.startpage1354
dc.identifier.urihttps://doi.org/10.1080/10942912.2017.1344990
dc.identifier.urihttps://hdl.handle.net/20.500.12604/7001
dc.identifier.volume20
dc.identifier.wosWOS:000423507700014
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofInternational Journal of Food Properties
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241222
dc.subjectChocolate
dc.subjectInulin
dc.subjectLactobacillus
dc.subjectMaltitol
dc.subjectProbiotic
dc.titleStability of lactic acid bacteria in synbiotic sugared and sugar-free milk chocolates
dc.typeArticle

Dosyalar

Koleksiyon

WOS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu