Dark chocolates supplemented with Lactobacillus strains

Nebesny, Ewa; Żyżelewicz, Dorota; Motyl, Ilona; Libudzisz, Z.

doi:10.1007/s00217-006-0379-9

Cited by 67 publications

(35 citation statements)

References 11 publications

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“…Probiotics have been inoculated to various food products such as sausage (Muthukumarasamy and Holley, 2006), chocolate (Nebesny et al, 2006;Possemiers et al, 2010), ice cream (Homayouni et al, 2008), juices (Luckow and Delahunty, 2004), and creamfilled cake (Zanjani et al, 2012). It was reported that mayonnaise sauce might be a suitable carrier for probiotics microorganisms due to its high water activity (Khalil and Mansour, 1998); however, survival of free and microencapsulated Lactobacillus casei and Bifidobacterium bifidum in mayonnaise sauce containing resistant starch as a filler material has not yet been reported.…”

Section: Introductionmentioning

confidence: 99%

Effect of microencapsulation plus resistant starch on survival of Lactobacillus casei and Bifidobacterium bifidum in mayonnaise sauce

Fahimdanesh¹,

Mohammadi²,

Ahari³

et al. 2013

Afr. J. Microbiol. Res.

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Two types of probiotics (Lactobacillus casei and Bifidobacterium bifidum) were added to mayonnaise sauce as either free cells or encapsulated with resistant starch. The survival of L. casei and B. bifidum was evaluated during the product storage for 30 days at 4°C. The viability of B. bifidum cells disappeared in the free state after 10 days; however, free L. casei approximately decreased 6 log cycles in a number of cells after 30 days storage at 4°C. When the L. casei and B. bifidum were encapsulated in calcium alginate capsules with Hi-Maize starch, the viable cell numbers were decreased to 1.3 × 10 7 and 9 × 10 5 CFU/g, respectively. In general, the results showed that encapsulation with resistant starch can significantly enhance the survival of probiotic bacteria in mayonnaise sauce during storage. No differences were detectable in the morphology of capsules by scanning electron microscopy and optical microscopy. Sensory qualities of mayonnaise sauce were improved by the addition of encapsulated probiotic bacteria.

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Section: Introductionmentioning

confidence: 99%

Effect of microencapsulation plus resistant starch on survival of Lactobacillus casei and Bifidobacterium bifidum in mayonnaise sauce

Fahimdanesh¹,

Mohammadi²,

Ahari³

et al. 2013

Afr. J. Microbiol. Res.

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“…Thus, temperatures used during tempering allow the possibility to introduce to the product probiotic additive in form of fixated LAB preparation. Additionally, low water activity of couverture -on a level of 0.3 -0.5, allows quite high viability of LAB in products [15,16]. In this studies LAB preparation fixated by freeze-drying on a powder milk as a carrier media.…”

Section: Viability % 100%mentioning

confidence: 99%

“…g -1 and LAB survival rate during several months of storage (depending on the type of testing material) was determined. This chapter describes the technology of manufacturing products such as interleaved wafers and chocolate covered raisins, biscuits and cores from peanut fatty masses, supplemented with lyophilized live bacterial cultures of lactic acid bacteria from Lactobacillus group [10][11][12][13][14][15][16]. The lyophilized preparation of LAB contained 3 strains:…”

Section: Introductionmentioning

confidence: 99%

Probiotic Confectionery Products – Preparation and Properties

et al. 2012

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“…(Nebesny et al 2007). A growing consumer interest in more differentiated food products has been observed in the recent years, herein traditional local foods.…”

Section: Introductionmentioning

confidence: 99%

Effect of cinnamon powder addition during conching on the flavor of dark chocolate mass

Albak

Tekin

2013

J Food Sci Technol

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In the present study, refined dark chocolate mix was conched with the addition of finely powdered cinnamon in a laboratory-style conching machine to evaluate its aroma profile both analytically and sensorially. The analytical determinations were carried out by a combination of solid phase micro extraction (SPME)-gas chromatography (GC)-mass spectroscopy (MS) and-olfactometry(O), while the sensory evaluation was made with trained panelists. The optimum conditions for the SPME were found to be CAR/PDMS as the fiber, 60°C as the temperature, and 60 min as the time. SPME analyses were carried out at 60°C for 60 min with toluene as an internal standard. 26 compounds were monitored before and after conching. The unconched sample had a significantly higher fruity odor value than the conched sample. This new product was highly acceptable according to the overall inclination test. However some of textural properties, such as coarseness, and hardness were below the general preference.

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Dark chocolates supplemented with Lactobacillus strains

Cited by 67 publications

References 11 publications

Effect of microencapsulation plus resistant starch on survival of Lactobacillus casei and Bifidobacterium bifidum in mayonnaise sauce

Effect of microencapsulation plus resistant starch on survival of Lactobacillus casei and Bifidobacterium bifidum in mayonnaise sauce

Probiotic Confectionery Products – Preparation and Properties

Effect of cinnamon powder addition during conching on the flavor of dark chocolate mass

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