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Synergistic effect of three encapsulated strains of probiotic bacteria on quality parameters of chocolates with different composition

Authorized Users Only
2017
Authors
Laličić-Petronijević, Jovanka
Popov-Raljić, Jovanka
Lazić, Vera
Pezo, Lato
Nedović, Viktor
Article (Published version)
Metadata
Show full item record
Abstract
Among the carriers of probiotic bacteria in the field of non-dairy foods, chocolate is one of the most appealing. Following the contemporary trend impelled with better efficiency, a compilation of three pro biotic strains microencapsulated together was incorporated in milk, semisweet and dark chocolates. The determination of viability revealed that bifidobacteria (BB) were less durable than lactobacilli (LA) and streptococci (ST), but the total cell number was high (9-8 log cfu/g) during 360 days, at both tested temperatures. The main objective was to examine the effects of probiotics on the sensory and rheological properties of various types of produced chocolates, as well as to test the suitability of used packaging materials. The obtained data showed that all evaluated samples exhibited excellent sensory quality and, among rheological parameters, yield value was more affected than the viscosity. Seal defect (leakage) of the primary packaging material assumable contributed to the dec...line of viable probiotic cells.

Keywords:
Chocolate / Probiotic mixture / Viability / Sensory analysis / Rheological properties / Packaging
Source:
Journal of Functional Foods, 2017, 38, 329-337
Publisher:
  • Elsevier Science Bv, Amsterdam
Funding / projects:
  • Novel encapsulation and enzyme technologies for designing of new biocatalysts and biologically active compounds targeting enhancement of food quality, safety and competitiveness (RS-46010)

DOI: 10.1016/j.jff.2017.09.041

ISSN: 1756-4646

WoS: 000414890500033

Scopus: 2-s2.0-85029587771
[ Google Scholar ]
9
8
URI
http://aspace.agrif.bg.ac.rs/handle/123456789/4447
Collections
  • Radovi istraživača / Researchers’ publications
Institution/Community
Poljoprivredni fakultet
TY  - JOUR
AU  - Laličić-Petronijević, Jovanka
AU  - Popov-Raljić, Jovanka
AU  - Lazić, Vera
AU  - Pezo, Lato
AU  - Nedović, Viktor
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4447
AB  - Among the carriers of probiotic bacteria in the field of non-dairy foods, chocolate is one of the most appealing. Following the contemporary trend impelled with better efficiency, a compilation of three pro biotic strains microencapsulated together was incorporated in milk, semisweet and dark chocolates. The determination of viability revealed that bifidobacteria (BB) were less durable than lactobacilli (LA) and streptococci (ST), but the total cell number was high (9-8 log cfu/g) during 360 days, at both tested temperatures. The main objective was to examine the effects of probiotics on the sensory and rheological properties of various types of produced chocolates, as well as to test the suitability of used packaging materials. The obtained data showed that all evaluated samples exhibited excellent sensory quality and, among rheological parameters, yield value was more affected than the viscosity. Seal defect (leakage) of the primary packaging material assumable contributed to the decline of viable probiotic cells.
PB  - Elsevier Science Bv, Amsterdam
T2  - Journal of Functional Foods
T1  - Synergistic effect of three encapsulated strains of probiotic bacteria on quality parameters of chocolates with different composition
EP  - 337
SP  - 329
VL  - 38
DO  - 10.1016/j.jff.2017.09.041
UR  - conv_6096
ER  - 
@article{
author = "Laličić-Petronijević, Jovanka and Popov-Raljić, Jovanka and Lazić, Vera and Pezo, Lato and Nedović, Viktor",
year = "2017",
abstract = "Among the carriers of probiotic bacteria in the field of non-dairy foods, chocolate is one of the most appealing. Following the contemporary trend impelled with better efficiency, a compilation of three pro biotic strains microencapsulated together was incorporated in milk, semisweet and dark chocolates. The determination of viability revealed that bifidobacteria (BB) were less durable than lactobacilli (LA) and streptococci (ST), but the total cell number was high (9-8 log cfu/g) during 360 days, at both tested temperatures. The main objective was to examine the effects of probiotics on the sensory and rheological properties of various types of produced chocolates, as well as to test the suitability of used packaging materials. The obtained data showed that all evaluated samples exhibited excellent sensory quality and, among rheological parameters, yield value was more affected than the viscosity. Seal defect (leakage) of the primary packaging material assumable contributed to the decline of viable probiotic cells.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Journal of Functional Foods",
title = "Synergistic effect of three encapsulated strains of probiotic bacteria on quality parameters of chocolates with different composition",
pages = "337-329",
volume = "38",
doi = "10.1016/j.jff.2017.09.041",
url = "conv_6096"
}
Laličić-Petronijević, J., Popov-Raljić, J., Lazić, V., Pezo, L.,& Nedović, V.. (2017). Synergistic effect of three encapsulated strains of probiotic bacteria on quality parameters of chocolates with different composition. in Journal of Functional Foods
Elsevier Science Bv, Amsterdam., 38, 329-337.
https://doi.org/10.1016/j.jff.2017.09.041
conv_6096
Laličić-Petronijević J, Popov-Raljić J, Lazić V, Pezo L, Nedović V. Synergistic effect of three encapsulated strains of probiotic bacteria on quality parameters of chocolates with different composition. in Journal of Functional Foods. 2017;38:329-337.
doi:10.1016/j.jff.2017.09.041
conv_6096 .
Laličić-Petronijević, Jovanka, Popov-Raljić, Jovanka, Lazić, Vera, Pezo, Lato, Nedović, Viktor, "Synergistic effect of three encapsulated strains of probiotic bacteria on quality parameters of chocolates with different composition" in Journal of Functional Foods, 38 (2017):329-337,
https://doi.org/10.1016/j.jff.2017.09.041 .,
conv_6096 .

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