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...
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: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464618300616 |
Similar Items
-
Survival of commercial probiotic strains and their effect on dark chocolate synbiotic snack with raspberry content during the storage and after simulated digestion
by: Judyta Cielecka-Piontek, et al.
Published: (2020-11-01) -
Sucrose-free milk chocolate manufacture using bulking agents and a non-caloric sweetener
by: Carolina AGUILAR-VILLA, et al. -
Fermented milk containing a potential probiotic Lactobacillus rhamnosus SD11 with maltitol reduces Streptococcus mutans: A double-blind, randomized, controlled study
by: Nuntiya Pahumunto, et al.
Published: (2020-12-01) -
Effect of Inulin and Stevia on Some Physical Properties of Chocolate Milk
by: Mohammad Asghari Jafarabadi, et al.
Published: (2012-07-01) -
Effets du broyage mécanique sur l’état physique des matériaux pharmaceutiques vitreux
by: Salah, Ahmed Mourad
Published: (2015)