کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7622111 | 1494522 | 2018 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Conventional and sugar-free probiotic white chocolate: Effect of inulin DP on various quality properties and viability of probiotics
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
This study was conducted to investigate the effect of inulin DP on viability levels (0-90â¯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/25â¯g probiotic microorganisms were inoculated into the chocolate samples after conching process. At the end of the 90â¯day period, probiotic viability was determined above 6.61 log cfu/25â¯g and L. acidophilus showed higher levels of viability in all samples. Sucrose including samples had higher hardness value ranging between 4343 and 5145â¯g. L. paracasei and inulin with higher DP including maltitol chocolate showed the highest melting temperature as 35â¯Â°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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Functional Foods - Volume 43, April 2018, Pages 206-213
Journal: Journal of Functional Foods - Volume 43, April 2018, Pages 206-213
نویسندگان
Nevzat Konar, Ibrahim Palabiyik, Omer Said Toker, Derya Genc Polat, Ebru Kelleci, Haniyeh Rasouli Pirouzian, Alican Akcicek, Osman Sagdic,