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dc.creatorLaličić-Petronijević, Jovanka
dc.creatorPopov-Raljić, Jovanka
dc.creatorLazić, Vera
dc.creatorPezo, Lato
dc.creatorNedović, Viktor
dc.date.accessioned2020-12-17T22:00:17Z
dc.date.available2020-12-17T22:00:17Z
dc.date.issued2017
dc.identifier.issn1756-4646
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/4447
dc.description.abstractAmong 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.en
dc.publisherElsevier Science Bv, Amsterdam
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS//
dc.rightsrestrictedAccess
dc.sourceJournal of Functional Foods
dc.subjectChocolateen
dc.subjectProbiotic mixtureen
dc.subjectViabilityen
dc.subjectSensory analysisen
dc.subjectRheological propertiesen
dc.subjectPackagingen
dc.titleSynergistic effect of three encapsulated strains of probiotic bacteria on quality parameters of chocolates with different compositionen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage337
dc.citation.other38: 329-337
dc.citation.rankM21
dc.citation.spage329
dc.citation.volume38
dc.identifier.doi10.1016/j.jff.2017.09.041
dc.identifier.scopus2-s2.0-85029587771
dc.identifier.wos000414890500033
dc.type.versionpublishedVersion


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