Potentially probiotic and synbiotic chocolate mousse

Aragón-Alegro, Lina Casale; Alegro, João Henrique Alarcon; Cardarelli, Haíssa Roberta; Chiu, Ming‐Chih; Saad, Susana Marta Isay

doi:10.1016/j.lwt.2006.02.020

Cited by 134 publications

(115 citation statements)

References 19 publications

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“…paracasei on sensory properties were determined (Aragon-Alegro et al, 2007;Madureira et al, 2008). Contrary, Majchrzak et al (2010) reported some sensory differences between probiotic and conventional yoghurts.…”

Section: Sensory Analysis Resultsmentioning

confidence: 97%

“…Probiotic microorganism viability and efficacy in food products are also important during the storage. In general, the food industry has applied the recommended level of 10 6 cfu/g at the time of consumption for Lactobacillus acidophilus, bifidobacteria and other probiotic bacteria (Aragon-Alegro, 2007;Ross et al, 2005;Helland et al 2004). …”

Section: Introductionmentioning

confidence: 99%

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Evaluation of cacao-pudding as a probiotic food carrier and sensory acceptability properties

İrkin¹,

Guldas²

2011

Acta Agriculturae Slovenica

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A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus casei. These benefits include antimutagenic effects, anti-carcinogenic properties, improvement in lactose metabolism, reduction in serum cholesterol and immune system stimulation. Because of the potential health benefits, these microorganisms are increasingly being incorporated into dairy foods. Several studies in recent years have shown the benefits deriving from the ingestion of probiotics and a large number of products containing lactobacilli and bifidobacteria formulated. The purpose of this study was to develop a pudding with cacao to which probiotic microorganisms were added and investigate the viability of probiotic microorganisms during the shelf-life along 25 days at 4 °C. Organoleptic properties of the puddings were also evaluated during the storage. Bifidobacterium animalis ssp. lactis LAFTI B94, Lactobacillus acidophilus LAFTI L10 and Lactobacillus casei LAFTI L26 cultures were activated and incorporated into the product. Pudding with cacao was shown to be a good vehicle for the delivery of Bifidobacterium animalis ssp. lactis, Lactobacillus acidophilus during 15 and 25 days respectively and these microorganisms did not interfere in the sensorial preferences of the product except Lactobacillus casei. The pH values and organoleptic scores of the pudding samples, except Lactobacillus casei LAFTI L26 containing ones, did not change for 20 days during the storage period, statistically (P<0.01). The pudding containing Lactobacillus casei LAFTI L26 was taken the lowest sensorial scores. The all samples were lost their organoleptic properties at the 25 days of storage period.

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Section: Sensory Analysis Resultsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Evaluation of cacao-pudding as a probiotic food carrier and sensory acceptability properties

İrkin¹,

Guldas²

2011

Acta Agriculturae Slovenica

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“…Yoghurt is considered the most important, followed by cultured buttermilk, kefir, cheeses, ice-cream [17,22,92] or frozen desserts like chocolate mousse [93]. Moreover proteolytic strains of LAB produced probiotics are used to release bioactive peptites called angiotensin I-converting enzyme inhibitors, which are examined for their hypotensive role [94].…”

Section: Probiotics As Functional Starter Culturesmentioning

confidence: 99%

Lactic Acid Bacteria as Source of Functional Ingredients

Florou-Paneri¹,

Christaki²,

Bonos³

2013

Lactic Acid Bacteria - R &Amp; D for Food, Health and Livestock Purposes

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“…In the present study, the cocoa powder added to the flan caused no adverse effects on the viability of L. casei. Aragon-Alegro et al (2007) studied probiotic (Lactobacillus paracasei) and symbiotic (L. paracasei and inulin) chocolate mousses. The authors found satisfactory population of L. paracasei in two formulations, which remained above 6 log CFU/g during 28 days of storage at 5 °C.…”

Section: Similarly Ozcan Et Al (2010) Examined the Viability Of Lacmentioning

confidence: 99%

Viability of Lactobacillus casei in chocolate flan and its survival to simulated gastrointestinal conditions

et al. 2012

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The aim of this work was to verify the viability of Lactobacillus casei in chocolate flan as well as its survival under simulated human gastrointestinal conditions. After 1 and 15 days of manufacture, the dessert was evaluated for L. casei population and subsequently submitted to acidic solution for 30, 60, 90 and 120 min and to bile salts solution for 150 min. After each time, L. casei population was evaluated. The results were evaluated by variance analysis (ANOVA) and Tukey's test. The population of L. casei in the flan was above 10 9 CFU/g during the shelf life, whose value is above the limit established for a probiotic food by the Brazilian legislation. L. casei was relatively resistant to the simulated gastrointestinal conditions tested in this study, once the population reduced during the in vitro tests but remained above 10 6 CFU/g. Chocolate flan showed to be an excellent food for addition of probiotic microorganisms, especially L. casei, once it was observed high populations in the product even after in vitro resistance tests simulating the human digestive process. Key words: Dairy desserts, probiotic microorganisms, shelf life ResumoNeste trabalho, verificou-se a viabilidade de Lactobacillus casei em flan de chocolate, além de sua sobrevivência em condições que simulam o trato gastrointestinal humano. Após 1 e 15 dias da produção, a população de L. casei presente na sobremesa foi avaliada, e o flan foi submetido, em seguida, a uma solução ácida, durante 30, 60, 90 e 120 minutos, e a uma solução de sais biliares, por um período de 150 minutos. Após cada um desses tempos, a população de L. casei foi observada. Os resultados foram avaliados por meio de análise de variância (ANOVA) e teste de Tukey. A população de L. casei no flan foi maior que 10 9 UFC/g durante a vida de prateleira do produto, valor este, maior que o estabelecido para um alimento probiótico pela legislação brasileira. L. casei mostrou-se relativamente resistente às condições simuladas do trato gastrointestinal avaliadas neste trabalho, uma vez que apesar de sua população ter sido reduzida durante os testes in vitro, esta manteve-se acima de 10 6 UFC/g. O flan de chocolate mostrou-se um excelente alimento para a introdução de microrganismos probióticos, especialmente L. casei, uma vez que observou-se altas populações no produto, mesmo após os testes de resistência in vitro simulando parte do processo digestivo humano. Palavras-chave: Microrganismos probióticos, sobremesas lácteas, vida de prateleira

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Potentially probiotic and synbiotic chocolate mousse

Cited by 134 publications

References 19 publications

Evaluation of cacao-pudding as a probiotic food carrier and sensory acceptability properties

Evaluation of cacao-pudding as a probiotic food carrier and sensory acceptability properties

Lactic Acid Bacteria as Source of Functional Ingredients

Viability of Lactobacillus casei in chocolate flan and its survival to simulated gastrointestinal conditions

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