Conventional and sugar-free probiotic white chocolate: Effect of inulin DP on various quality properties and viability of probiotics

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dc.authoridAkcicek, Alican/0000-0001-5586-1228
dc.authoridKonar, Nevzat/0000-0002-7383-3949
dc.authoridRasouli Pirouzian, Haniyeh/0000-0001-7046-4255
dc.contributor.authorKonar, Nevzat
dc.contributor.authorPalabiyik, Ibrahim
dc.contributor.authorToker, Omer Said
dc.contributor.authorPolat, Derya Genc
dc.contributor.authorKelleci, Ebru
dc.contributor.authorPirouzian, Haniyeh Rasouli
dc.contributor.authorAkcicek, Alican
dc.date.accessioned2024-12-24T19:27:22Z
dc.date.available2024-12-24T19:27:22Z
dc.date.issued2018
dc.departmentSiirt Üniversitesi
dc.description.abstractThis study was conducted to investigate the effect of inulin DP on viability levels (0-90 days) of the different probiotics (Lactobacillus paracasei and L acidophilus) and the main chocolate quality parameters (texture, water activity, thermal properties, rheological properties, color) in sugared and sugar-free white chocolates. For this purpose, 9.00 log cfu/25 g probiotic microorganisms were inoculated into the chocolate samples after conching process. At the end of the 90 day period, probiotic viability was determined above 6.61 log cfu/25 g and L. acidophilus showed higher levels of viability in all samples. Sucrose including samples had higher hardness value ranging between 4343 and 5145 g. L. paracasei and inulin with higher DP including maltitol chocolate showed the highest melting temperature as 35 degrees C. Inulin DP and the presence of probiotic had significant effects on chocolate quality parameters other than rheological properties, however, these effects were found to be tolerable.
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.doi10.1016/j.jff.2018.02.016
dc.identifier.endpage213
dc.identifier.issn1756-4646
dc.identifier.scopus2-s2.0-85042293148
dc.identifier.scopusqualityQ1
dc.identifier.startpage206
dc.identifier.urihttps://doi.org/10.1016/j.jff.2018.02.016
dc.identifier.urihttps://hdl.handle.net/20.500.12604/6619
dc.identifier.volume43
dc.identifier.wosWOS:000429758000025
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Science Bv
dc.relation.ispartofJournal of Functional Foods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241222
dc.subjectChocolate
dc.subjectMaltitol
dc.subjectSucrose
dc.subjectPrebiotic
dc.subjectProbiotic
dc.titleConventional and sugar-free probiotic white chocolate: Effect of inulin DP on various quality properties and viability of probiotics
dc.typeArticle

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