Stability of lactic acid bacteria in synbiotic sugared and sugar-free milk chocolates

Abstract

In this study, stability of Lactobacillus acidophilus and L. paracasei in synbiotic sugared and sugar-free milk chocolates within 90-day storage was investigated, considering inline as prebiotic. Probiotic bacteria inoculation at 9.0 log cfu/25 g and usage of inulin with Degree of Polymerisation (DP) <10 and DP > 23 at a concentration of 9.0 g/100 g were investigated. At the end of 90 days, at least 6.5 log cfu/25 g probiotic bacteria was determined in the samples containing L. acidophilus, whereas this value was determined as 5.9 log cfu/25 g for L. paracasei. Therefore, it was concluded that L. acidophilus was more stable in terms of viability level in the milk chocolates prepared by sugar, maltitol, and inulin DP was effective on viability levels of probiotics (p < 0.05). Moreover, inulin DP was also found effective on water activity, melting, rheological and textural properties and colour of milk chocolate (p < 0.05). Quality parameters were affected by inulin DP, except rheological properties. ARTICLE HISTORY

Investigation effects of inulin degree of polymerization on compound chocolate quality

“…However, the number of studies related to (i) using in the compound chocolate formulation and (ii) investigating the effects of DP value on functional and technological properties of chocolate and compound chocolate are very limited. According to the results of previous studies of our research group, inulin DP has effects on the functional properties of white (Konar et al, 2018), milk (Toker et al, 2017), and dark (Konar et al, 2017) chocolates. To our knowledge, this is the first study in which the effects of inulin DP and concentrations on main quality parameters of compound chocolate were investigated.…”

“…According to the results of previous studies of our research group, inulin DP has effects on the functional properties of white (Konar et al, 2018), milk (Toker et al, 2017), and dark (Konar et al, 2017) chocolates. To our knowledge, this is the first study in which the effects of inulin DP and concentrations on main quality parameters of compound chocolate were investigated.…”

Revisiting the Development of Probiotic-based Functional Chocolates

“…After 90 days, probiotic viability was above 6.61 log cfu/25 g which L. acidophilus showed higher levels of viability than L. paracasei. Another study within a similar group research showed that in milk chocolate, the probiotics viability was above 5.90 log cfu/25 g which L. acidophilus showed higher levels of viability than L. paracasei after 90 days storage [27]. Interestingly, Rad et al [9] reported that L. casei 431-incorporated milk chocolates could be stored at 20 °C for 6 months.…”

Functional chocolate: exploring advances in production and health benefits

“…Taking this concept a step further, synbiotic chocolate emerges as a unique and innovative product that seamlessly integrates the goodness of probiotics and prebiotics with the delightful experience of indulging in chocolate (Rouhi et al ., 2015). This novel approach involves incorporating specific probiotic strains and prebiotic components into the chocolate formulations (Mandal et al ., 2013; Toker et al ., 2017). Manufacturers, by doing so, can craft functional foods that not only deliver the satisfying taste of chocolate but also provide additional health benefits (Konar et al ., 2017).…”