期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 75, 期 -, 页码 640-647出版社
ELSEVIER
DOI: 10.1016/j.lwt.2016.10.025
关键词
Viability; Cocoa; Phenolics; Sensorial acceptance; Hardness
资金
- Sao Paulo Research Foundation [2014/10754-5, 2014/14540-0]
- Coordination for the Improvement of Higher Education Personnel (CAPES) [23038.0011232/2014-67]
- National Council for Scientific and Technological Development (CNPq) [462493/2014-8]
- CNPq [306708/2015-9]
- Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) [14/10754-5] Funding Source: FAPESP
Semisweet chocolate pleases a broad range of consumers, but it is an underexplored food matrix among probiotic products. Thus, this study aimed to evaluate semisweet chocolate as a vehicle for probiotics (Lactobacillus acidophilus LA3 and Bifidobacterium animalis subsp. lactis BLC1). The chocolates were evaluated by a(w), pH, surface color and morphology, hardness, microbiological quality, sensorial acceptance and probiotic viability. Besides, probiotic survival in simulated gastric and intestinal fluids (SGF/SIF) was evaluated before and after application in chocolate. Samples presented pH values around 6 and aw below 0.6. Free probiotics populations were reduced after exposure to SGF/SIF, while no significant reduction was detected in probiotic populations incorporated into chocolate. After 120 days of storage at 25 degrees C, probiotic populations in chocolate were reduced by only 1.4 and 0.7 logarithmic cycles, respectively. Considering these results and that all samples were very well accepted by panelists, semisweet chocolate can be considered a good vehicle for probiotics. (C) 2016 Elsevier Ltd. All rights reserved.
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