Conventional and sugar-free probiotic white chocolate: Effect of inulin DP on various quality properties and viability of probiotics

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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.authorid0000-0001-7046-4255
dc.authorscopusid54881807500
dc.authorscopusid54411196400
dc.authorscopusid53878618900
dc.authorscopusid57210048702
dc.authorscopusid57200722325
dc.authorscopusid55360952800
dc.authorscopusid57195939948
dc.authorwosidyu, wilson/AAC-8459-2021
dc.authorwosidAkçiçek, Alican/AAO-9669-2020
dc.authorwosidSagdic, Osman/AAX-3679-2020
dc.authorwosidToker, Omer Said/M-3991-2019
dc.contributor.authorKonar, Nevzat
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorToker, Ömer Said
dc.contributor.authorPolat, Derya Genç
dc.contributor.authorKelleci, Ebru
dc.contributor.authorPirouzian, Haniyeh Rasouli
dc.contributor.authorSağdıç, Osman
dc.date.accessioned2022-05-11T14:44:57Z
dc.date.available2022-05-11T14:44:57Z
dc.date.issued2018
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThis study was conducted to investigate the effect of inulin DP on viability levels (0-90 days) of the different probiotics (Lactobacillus paracasei and L acidophilus) and the main chocolate quality parameters (texture, water activity, thermal properties, rheological properties, color) in sugared and sugar-free white chocolates. For this purpose, 9.00 log cfu/25 g probiotic microorganisms were inoculated into the chocolate samples after conching process. At the end of the 90 day period, probiotic viability was determined above 6.61 log cfu/25 g and L. acidophilus showed higher levels of viability in all samples. Sucrose including samples had higher hardness value ranging between 4343 and 5145 g. L. paracasei and inulin with higher DP including maltitol chocolate showed the highest melting temperature as 35 degrees C. Inulin DP and the presence of probiotic had significant effects on chocolate quality parameters other than rheological properties, however, these effects were found to be tolerable.
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.doi10.1016/j.jff.2018.02.016
dc.identifier.endpage213
dc.identifier.issn1756-4646
dc.identifier.scopus2-s2.0-85042293148
dc.identifier.scopusqualityQ1
dc.identifier.startpage206
dc.identifier.urihttps://doi.org/10.1016/j.jff.2018.02.016
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9846
dc.identifier.volume43
dc.identifier.wosWOS:000429758000025
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorPalabıyık, İbrahim
dc.language.isoen
dc.publisherElsevier Science Bv
dc.relation.ispartofJournal of Functional Foods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectChocolate
dc.subjectMaltitol
dc.subjectSucrose
dc.subjectPrebiotic
dc.subjectProbiotic
dc.subjectInternational Scientific Association
dc.subjectDark Chocolate
dc.subjectMilk Chocolate
dc.subjectRheological Properties
dc.subjectConsensus Statement
dc.subjectSensory Properties
dc.subjectBulking Agents
dc.subjectStorage
dc.subjectTemperature
dc.subjectPrebiotics
dc.titleConventional and sugar-free probiotic white chocolate: Effect of inulin DP on various quality properties and viability of probiotics
dc.typeArticle

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