Login Register Cart 0
Generic placeholder image

Current Pharmaceutical Biotechnology

Editor-in-Chief

ISSN (Print): 1389-2010
ISSN (Online): 1873-4316

Back
Journal Home About Journal Editorial Board Journal Insight Current Issue Volumes/Issues
Subscribe
Research Article

Effect of Various Bulk Sweeteners on the Survivability of Lactobacillus casei 431 in Milk Chocolate: Rheological and Sensory Properties Analysis

Author(s): Aziz H. Rad, Haniyeh R. Pirouzian*, Omer S. Toker and Nevzat Konar

Volume 21, Issue 12, 2020

Page: [1224 - 1231] Pages: 8

DOI: 10.2174/1389201021666200423105856

Price: $65

Abstract

Background: Probiotics are the most widely consumed functional food. Consumers demand the production of foods also in low-calorie forms.

Objective: In this study, Lactobacillus casei 431 and various sweeteners were used in milk chocolate as probiotic and bulking agents, respectively.

Methods: Samples were prepared by using sucrose or optimum polyols combination. Chocolate samples were stored at two temperatures (4°C and 20°C) for 180 days and the viability of probiotic cells was controlled with the purpose of specifying the presented storage temperature.

Results: The highest probiotic viability was determined in the samples produced with sucrose and stored at 4°C. The cell counts were retained at the functional amount after maintenance for 6 months. Probiotic sucrose-free chocolate was more viscous than control chocolate, although displayed satisfactory sensory attributes.

Conclusion: As a result, the sugared and sugar-free probiotic milk chocolates could be stored at room temperature. Due to the acceptable number of probiotic cells, the sucrose-free chocolates containing probiotics were considered as functional foods.

Keywords: Sucrose-free, chocolate, probiotic, viability, rheological, sensory attributes.

« Previous Next »
Graphical Abstract

[1]
Smith, D.F. Benefits of flavanol-rich cocoa-derived products for mental well-being: A review. J. Funct. Foods, 2013, 5(1), 10-15.
[http://dx.doi.org/10.1016/j.jff.2012.09.002]
[2]
Ranjbar, F.; Akbarzadeh, F.; Homayouni, A. Probiotics Usage in Heart Disease and Psychiatry, 2015.
[3]
Homayouni, A. Letter to the editor. Food Chem., 2009, 114(3), 1073.
[http://dx.doi.org/10.1016/j.foodchem.2008.10.012]
[4]
Homayouni Rad, A.; Mehrban Roudbaneh, M.; Ghasemnezhad Tabrizian, V.; Javadi, M.; Harati, N.; Homayouni Rad, H.; Kasaie, Z. Chocolate as a probiotic carrier food - A review. Int. J. Prob. Preb., 2016, 11(1), 37-42.
[5]
Homayouni Rad, A.; Azizi, A.; Dargahi, R.; Bakhtiari, O.; Javadi, M.; Jafarzadeh Moghaddam, M.; Homayouni Rad, H.; Mirtajeddini, S.B.; Mobaraki Asl, N.; Tayebali, M.; Rasouli Pirouzian, H. Development of synbiotic milk chocolate enriched with Lactobacillus paracasei, D–tagatose and galactooligosaccharide. AFB, 2018, 5(2), 59-68.
[6]
Konar, N.; Palabiyik, I.; Toker, O.S.; Genc Polat, D.; Sener, S.; Akcicek, A.; Sagdic, O. Effect of inulin DP on various properties of sugar-free dark chocolates containing Lactobacillus paracasei and Lactobacillus acidophilus. Int. J. Food Eng., 2017, 13(9), 1-13.
[http://dx.doi.org/10.1515/ijfe-2017-0045]
[7]
Aidoo, R.P.; Depypere, F.; Afoakwa, E.O.; Dewettinck, K. Industrial manufacture of sugar-free chocolates -applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development. Trends Food Sci. Technol., 2013, 32(2), 84-96.
[http://dx.doi.org/10.1016/j.tifs.2013.05.008]
[8]
Rasouli Pirouzian, H.; Peighambardoust, S.H.; Azadmard Damirchi, S. Sucrose-free milk chocolate sweetened with different bulking agents: Effects on physicochemical and sensory properties. BFIJ, 2016, 8, 340-349.
[9]
Homayouni Rad, A.; Rasouli Pirouzian, H.; Toker, O.S.; Konar, N. Application of simplex lattice mixture design for optimization of sucrose-free milk chocolate produced in a ball mill. Lebensm. Wiss. Technol., 2019, 115108435
[http://dx.doi.org/10.1016/j.lwt.2019.108435]
[10]
Rasouli Pirouzian, H.; Homayouni Rad, A.; Mirtajeddini, S.B. Polyols in Chocolate Industry, 1st ed; LAMBERT Academic Publishing, 2019.
[11]
Lalicˇic´-Petronijevic´. J.; Popov-Raljic´, J.; Obradovic´, D. Radulovic´, Z.; Paunovic´, D.; Petrušic´, M.; Pezo, L. Viability of probiotic strains Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019 and their impact on sensory and rheological properties of milk and dark chocolates during storage for 180 days. J. Funct. Foods, 2015, 15, 541-550.
[http://dx.doi.org/10.1016/j.jff.2015.03.046]
[12]
Mandal, S.; Hati, S.; Puniya, A.K.; Singh, R.; Singh, K. Development of synbiotic milk chocolate using encapsulated Lactobacillus casei NCDC 298. J. Food Process. Preserv., 2013, 37(5), 1031-1037.
[http://dx.doi.org/10.1111/j.1745-4549.2012.00759.x]
[13]
Żyżelewicz, D.; Nebesny, E.; Motyl, I.; Libudzisz, Z. Effect of milk chocolate supplementation with lophilised Lactobacillus cells on its attributes. Czech J. Food Sci., 2010, 28(5), 392-406.
[http://dx.doi.org/10.17221/217/2009-CJFS]
[14]
AOAC. Moisture in Cacao Products, Gravimetric Method. Method 931.04. In: Helrich, K., Ed.; Official methods of analysis of the association of official analytical chemists arlington, association of official analytical chemists; , 1990; p. 763.
[15]
Beckett, S.T. Industrial Chocolate manufacture and Use; Blackwell Publishing: United Kingdom, 2009.
[16]
Champagne, C.P.; Raymond, Y.; Guertin, N.; Belanger, G.E. Effects of storage conditions, microencapsulation and inclusion in chocolate particles on the stability of probiotic bacteria in ice cream. Int. Dairy J., 2015, 47, 109-117.
[http://dx.doi.org/10.1016/j.idairyj.2015.03.003]
[17]
ICA. Viscosity of Cocoa and Chocolate Products, Analytical method 46. CAOBISCO: Bruxelles, Belgium, 2000.
[18]
Homayouni, A.; Azizi, A.; Javadi, M.; Mahdipour, S.; Ejtahed, H. Factors influencing probiotic survival in ice cream: A review. Int J Dairy Sci, 2012a, 7(1), 1-10.
[http://dx.doi.org/10.3923/ijds.2012.1.10]
[19]
Crittenden, R. Incorporating Probiotics into Foods. Handbook of probiotics and prebiotics; Lee, Y.K; Salminen, S., Ed.; John Wiley and Sons: Hoboken, 2009, pp. 58-75.
[20]
Nebesny, E.; Zyzelewicz, D.; Motyl, I.; Libudzisz, Z. Dark chocolates supplemented with Lactobacillus strains. Eur. Food Res. Technol., 2007, 225(1), 33-42.
[http://dx.doi.org/10.1007/s00217-006-0379-9]
[21]
Homayoni Rad, A.; Mehrabany, E.V.; Alipoor, B.; Mehrabany, L.V.; Javadi, M. Do probiotics act more efficiently in foods than in supplements? Nutrition, 2012b, 28(7-8), 733-736.
[http://dx.doi.org/10.1016/j.nut.2012.01.012 ] [PMID: 22704699]
[22]
Homayouni Rad, A.; Torab, R.; Ghalibaf, M.; Norouzi, S.; Mehrabany, E.V. Might patients with immune-related diseases benefit from probiotics? Nutrition, 2013, 29(3), 583-586.
[http://dx.doi.org/10.1016/j.nut.2012.10.008 ] [PMID: 23398922]
[23]
Afoakwa, E.O.; Paterson, A.; Fowler, M. Factors influencing rheological and textural qualities in chocolate – A review. Trends Food Sci. Technol., 2007, 18(6), 290-298.
[http://dx.doi.org/10.1016/j.tifs.2007.02.002]
[24]
Konar, N.; Palabiyik, E.; Toker, O.S.; Genc Polat, D.; Kelleci, E.; Rasouli Pirouzian, H.; Akcicek, A.; Sagdic, O. Conventional and sugar-free probiotic white chocolate: Effect of inulin DP on various quality properties and viability of prebiotics. J. Funct. Foods, 2018, 43, 206-213.
[http://dx.doi.org/10.1016/j.jff.2018.02.016]
[25]
Klindt-Toldam, S.; Larsen, S.K.; Saaby, L.; Olsen, L.R.; Svenstrup, G.; Müllertz, A.; Zielin’ska, D. Survival of Lactobacillus acidophilus NCFM_ and Bifidobacterium lactis HN019 encapsulated in chocolate during in vitro simulated passage of the upper gastrointestinal tract. Lebensm. Wiss. Technol., 2016, 74, 404-410.
[http://dx.doi.org/10.1016/j.lwt.2016.07.053]
[26]
Ali, A.; Selamat, J.; Man, Y.C.; Suria, A.M. Effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of filled dark chocolate. Food Chem., 2001, 72(4), 491-497.
[http://dx.doi.org/10.1016/S0308-8146(00)00271-5]

Rights & Permissions Print Cite
Article Metrics
14
© 2024 Bentham Science Publishers | Privacy Policy