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Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill

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2016
c5ra21363k.pdf (1.034Mb)
Authors
Zarić, Danica
Bulatović, Maja
Rakin, Marica
Krunić, Tanja
Lončarević, Ivana
Pajin, Biljana
Article (Published version)
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Abstract
The 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 temp...erature 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.

Source:
RSC Advances, 2016, 6, 17, 13934-13941
Publisher:
  • Royal Soc Chemistry, Cambridge
Funding / projects:
  • Development of the new functional confectionery products based on oil crops (RS-31014)
  • Production of lactic acid and probiotics on waste products of food and agricultural industry (RS-31017)

DOI: 10.1039/c5ra21363k

ISSN: 2046-2069

WoS: 000369639400041

Scopus: 2-s2.0-84957606706
[ Google Scholar ]
20
14
URI
http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3388
Collections
  • Radovi istraživača / Researchers’ publications (TMF)
  • Radovi istraživača (Inovacioni centar) / Researchers’ publications (Innovation Centre)
Institution/Community
Tehnološko-metalurški fakultet
TY  - JOUR
AU  - Zarić, Danica
AU  - Bulatović, Maja
AU  - Rakin, Marica
AU  - Krunić, Tanja
AU  - Lončarević, Ivana
AU  - Pajin, Biljana
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3388
AB  - The 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.
PB  - Royal Soc Chemistry, Cambridge
T2  - RSC Advances
T1  - Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill
EP  - 13941
IS  - 17
SP  - 13934
VL  - 6
DO  - 10.1039/c5ra21363k
ER  - 
@article{
author = "Zarić, Danica and Bulatović, Maja and Rakin, Marica and Krunić, Tanja and Lončarević, Ivana and Pajin, Biljana",
year = "2016",
abstract = "The 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.",
publisher = "Royal Soc Chemistry, Cambridge",
journal = "RSC Advances",
title = "Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill",
pages = "13941-13934",
number = "17",
volume = "6",
doi = "10.1039/c5ra21363k"
}
Zarić, D., Bulatović, M., Rakin, M., Krunić, T., Lončarević, I.,& Pajin, B.. (2016). Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill. in RSC Advances
Royal Soc Chemistry, Cambridge., 6(17), 13934-13941.
https://doi.org/10.1039/c5ra21363k
Zarić D, Bulatović M, Rakin M, Krunić T, Lončarević I, Pajin B. Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill. in RSC Advances. 2016;6(17):13934-13941.
doi:10.1039/c5ra21363k .
Zarić, Danica, Bulatović, Maja, Rakin, Marica, Krunić, Tanja, Lončarević, Ivana, Pajin, Biljana, "Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill" in RSC Advances, 6, no. 17 (2016):13934-13941,
https://doi.org/10.1039/c5ra21363k . .

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