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dc.creatorZarić, Danica
dc.creatorBulatović, Maja
dc.creatorRakin, Marica
dc.creatorKrunić, Tanja
dc.creatorLončarević, Ivana
dc.creatorPajin, Biljana
dc.date.accessioned2021-03-10T13:10:58Z
dc.date.available2021-03-10T13:10:58Z
dc.date.issued2016
dc.identifier.issn2046-2069
dc.identifier.urihttp://TechnoRep.tmf.bg.ac.rs/handle/123456789/3388
dc.description.abstractThe aim of this study was to investigate the survival of probiotics (Lactobacillus acidophilus NCFM, Lactobacillus rhamnosus HN001 and Bifidobacterium lactis HN019) in milk chocolate masses prepared at temperatures 35 degrees C and 40 degrees C. The influence of probiotics and preparation temperature on rheology, particle size distribution and sensory properties of the chocolates, was examined during 6 months of storage at 20 +/- 2 degrees C. An inoculation temperature of 40 degrees C significantly improves the rheological and sensory properties of probiotic chocolate, as well as leading to the survival of L. acidophilus NCFM and L. rhamnosus HN001 strains. After 6 months of storage, the survival of these strains was above 90%, with a viable cell count of about 8.1 log(CFU g(-1)). An inoculation temperature of 40 degrees C provides higher scores of overall sensory quality (4.52-4.68), higher quality category (excellent), lower maximal viscosity (for 1.2 Pa s) of chocolates, than a temperature of 35 degrees C. Compared to the chocolate without probiotics, those inoculated at 40 degrees C achieved less increase in volume weighted mean diameter distribution (average 0.8%) than chocolates inoculated at 35 degrees C. Based on the results reported in this paper, seeding of the probiotics in industrial conditions can be done in the mixing tank (at 40 degrees C) before the phase of chocolate shaping. Addition of probiotics at this stage facilitates the manufacturing process, improves the overall quality of chocolate and preserves the probiotics as a key component of this type of product.en
dc.publisherRoyal Soc Chemistry, Cambridge
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31014/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31017/RS//
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by-nc/4.0/
dc.sourceRSC Advances
dc.titleFunctional, rheological and sensory properties of probiotic milk chocolate produced in a ball millen
dc.typearticle
dc.rights.licenseBY-NC
dc.citation.epage13941
dc.citation.issue17
dc.citation.other6(17): 13934-13941
dc.citation.rankM22
dc.citation.spage13934
dc.citation.volume6
dc.identifier.doi10.1039/c5ra21363k
dc.identifier.fulltexthttp://TechnoRep.tmf.bg.ac.rs/bitstream/id/13117/c5ra21363k.pdf
dc.identifier.scopus2-s2.0-84957606706
dc.identifier.wos000369639400041
dc.type.versionpublishedVersion


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Приказ основних података о документу