Stability of lactic acid bacteria in synbiotic sugared and sugar-free milk chocolates

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dc.authorid0000-0002-7743-0872
dc.authorid0000-0002-2063-1462
dc.authorid0000-0001-5586-1228
dc.authorid0000-0002-7383-3949
dc.authorscopusid53878618900
dc.authorscopusid57195942534
dc.authorscopusid57199500537
dc.authorscopusid54881807500
dc.authorscopusid54411196400
dc.authorscopusid57195939948
dc.authorscopusid6602718142
dc.authorwosidyu, wilson/AAC-8459-2021
dc.authorwosidToker, Omer Said/M-3991-2019
dc.authorwosidAkçiçek, Alican/AAO-9669-2020
dc.authorwosidSagdic, Osman/AAX-3679-2020
dc.contributor.authorToker, Ömer Said
dc.contributor.authorGenç Polat, Derya
dc.contributor.authorGülfidan, Osman Gökhan
dc.contributor.authorKonar, Nevzat
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorAkçiçek, Alican
dc.contributor.authorSağdıç, Osman
dc.date.accessioned2022-05-11T14:14:11Z
dc.date.available2022-05-11T14:14:11Z
dc.date.issued2017
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.departmentFakülteler, Ziraat Fakültesi, Bitki Koruma Bölümü
dc.description.abstractIn this study, stability of Lactobacillus acidophilus and L. paracasei in synbiotic sugared and sugar-free milk chocolates within 90-day storage was investigated, considering inline as prebiotic. Probiotic bacteria inoculation at 9.0 log cfu/25 g and usage of inulin with Degree of Polymerisation (DP)<10 and DP > 23 at a concentration of 9.0 g/100 g were investigated. At the end of 90 days, at least 6.5 log cfu/25 g probiotic bacteria was determined in the samples containing L. acidophilus, whereas this value was determined as 5.9 log cfu/25 g for L. paracasei. Therefore, it was concluded that L. acidophilus was more stable in terms of viability level in the milk chocolates prepared by sugar, maltitol, and inulin DP was effective on viability levels of probiotics (p < 0.05). Moreover, inulin DP was also found effective on water activity, melting, rheological and textural properties and colour of milk chocolate (p < 0.05). Quality parameters were affected by inulin DP, except rheological properties.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [TEYDEB-3140541]
dc.description.sponsorshipThis work was funded by the Scientific and Technological Research Council of Turkey (TUBITAK), Project No. TEYDEB-3140541.
dc.identifier.doi10.1080/10942912.2017.1344990
dc.identifier.endpage1365
dc.identifier.issn1094-2912
dc.identifier.issn1532-2386
dc.identifier.scopus2-s2.0-85038126853
dc.identifier.scopusqualityQ2
dc.identifier.startpage1354
dc.identifier.urihttps://doi.org/10.1080/10942912.2017.1344990
dc.identifier.urihttps://hdl.handle.net/20.500.11776/5817
dc.identifier.volume20
dc.identifier.wosWOS:000423507700014
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorPalabıyık, İbrahim
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofInternational Journal of Food Properties
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectChocolate
dc.subjectInulin
dc.subjectLactobacillus
dc.subjectMaltitol
dc.subjectProbiotic
dc.subjectRheological Properties
dc.subjectDark Chocolate
dc.subjectProbiotic Bacteria
dc.subjectSweeteners
dc.subjectConfectionery
dc.subjectProduct
dc.subjectStorage
dc.subjectImpact
dc.subjectInulin
dc.subjectFoods
dc.titleStability of lactic acid bacteria in synbiotic sugared and sugar-free milk chocolates
dc.typeArticle

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