Synergistic effect of three encapsulated strains of probiotic bacteria on quality parameters of chocolates with different composition
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 / PackagingSource:
Journal of Functional Foods, 2017, 38, 329-337Publisher:
- 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-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
DOI: 10.1016/j.jff.2017.09.041
ISSN: 1756-4646
WoS: 000414890500033
Scopus: 2-s2.0-85029587771
Collections
Institution/Community
Poljoprivredni fakultetTY - 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 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" }
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
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 .
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 . .