Conventional and sugar-free probiotic white chocolate: Effect of inulin DP on various quality properties and viability of probiotics

Conventional and sugar-free probiotic white chocolate: Effect of inulin DP on various quality properties and viability of probiotics

This study was conducted to investigate the effect of inulin DP on viability levels (0–90 days) of the different probiotics (Lactobacillus paracasei and L. acidophilus) and the main chocolate quality parameters (texture, water activity, thermal properties, rheological properties, color) in sugared a...

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Bibliographic Details
Main Authors: Nevzat Konar, Ibrahim Palabiyik, Omer Said Toker, Derya Genc Polat, Ebru Kelleci, Haniyeh Rasouli Pirouzian, Alican Akcicek, Osman Sagdic
Format: Article
Language:English
Published: Elsevier 2018-04-01
Series:Journal of Functional Foods
Subjects:
Chocolate
Maltitol
Sucrose
Prebiotic
Probiotic
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464618300616

Internet

http://www.sciencedirect.com/science/article/pii/S1756464618300616

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