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
Related Articles
- EP ID EP6834
- DOI -
- Views 308
- Downloads 16
Identifying Smart Materials and Applying Them in Residential Spaces in Cold Climate Case Study: City of Hamadan
Today, supplying the energy needed by human being from renewable sources and reducing the consumption of nonrenewable energy are the main concerns for building designers and engineers. Modern technology has provided the...
“The effects of resistance training on body composition in postmenopausal women”
Obesity especially abdominal fat accumulation after menopause is the main reason of metabolic disorders. The effect of different interventions on visceral fat is a matter of importance though. The aim of this experimenta...
The influence if information technology on the efficiency of the accounting information systems in Iran Hotel industry
These days, technological advances in information technologies have had remarkable influences such as cost reduction and quality and life-standard improvements in many personal as paces of life. Which have led to various...
Inflation of Criminal Laws in Iran, Causes, and Consequences
Excessive recourse of the government to the topic of criminalization along with the imagination that the multitude of punishment and criminal titles are preventive has caused a phenomenon to be created as "inflation in t...
The study of the adoption of quality management in schools
This paper reflects results of research about if school managers reception total quality management approach in their schools. In response to the question Deming fourteen principles about total quality management set as...