Filled chocolate supplemented with Lactobacillus paracasei
Journal Title: International Research Journal of Applied and Basic Sciences - Year 2014, Vol 8, Issue 11
Abstract
Nowadays, regarding to humans' need to functional and probiotic foods and the extend use of these foods, considerable attention is donated to production and development of probiotic products which eventually can play an important role in improvement of society health. Additionally, many investigations have identified the chocolate as a proper carrier for probiotic. In the present study, probiotic chocolate containing Lactobacillus paracasei was manufactured and then some of physicochemical parameters including pH and water activity (aw) together with survival assessment of Lactobacillus paracasei in chocolate were investigated. Addition of Lactobacillus paracasei to chocolate haven’t had any adverse and significant effects on physicochemical parameters such as pH and water activity during 6 months storage time at ambient and refrigerated temperatures (P>0.05). According to obtained results, the amount of water activity in probiotic chocolate was higher than control chocolate (P<0.05). Moreover, the survival of Lactobacillus paracasei in probiotic chocolate didn’t change significantly during 6 months storage at two different temperatures of 4 and 22 ?C (P>0.05). The obtained results declared that the enriched chocolate with Lactobacillus paracasei can be stored at ambient temperature without having any unfavorable changes in its physicochemical properties such as pH and water activity. Also, even with slight decrement in population of probiotic bacteria of Lactobacillus paracasei during the 6 months storage time at temperatures of 4 and 22 ?C, but the final product which included 108 CFU/g probiotic cells can be considered as a functional probiotic foodstuff.
Authors and Affiliations
Homayouni Rad A| Associate Prof, Dept. of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran, Mehrban Roudbaneh M *| MSc student in Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran. email: bahar_mehrban@yahoo.com, Aref Hosseyni S. R| Assistant Prof, Dept. of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran.
Keywords
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