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Paper Information

Journal:   IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY   APRIL 2017 , Volume 14 , Number 62; Page(s) 105 To 114.
 
Paper: 

ASSESSING THE SURVIVAL OF LACTOBACILLUS CASEI IN PROBIOTICCHOCOLATE DURING 6 MONTHS IN AMBIENTANDREFRIGERATED TEMPERATURES

 
 
Author(s):  MEHRBAN ROUDBANEH M., HOMAYOUNI RAD A.*, AREFHOSSEYNI S.R.
 
* DEPT. OF FOOD SCIENCE AND TECHNOLOGY, FACULTY OF NUTRITION, TABRIZ UNIVERSITY OF MEDICAL SCIENCES, TABRIZ, IRAN
 
Abstract: 

Nowadays, regarding to human 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, investigations have identified the chocolate as a proper carrier for probiotics. In the present study, probiotic chocolate containing Lactobacillus casei was manufactured and then some of physicochemical parameters including pH and water activity (aw) together with survival assessment of Lactobacilluscasei in chocolate were investigated. Addition of Lactobacillus casei to chocolate haven’t had any adverse and significant effects on physicochemical parameters such as pH and water activity during 6-month 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 casei in probiotic chocolate didn’t changed significantly during 6 months storage at two different temperatures of 4 and 22oC (P>0.05).The obtained results declared that the enriched chocolate with Lactobacillus casei 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 decrease in population of probiotic bacteria of Lactobacillus casei during the 6-month storage time at temperatures of 4 and 22oC, but the final product which included 108 CFU/g probiotic cells can be considered as a functional probiotic foodstuff.

 
Keyword(s): CHOCOLATE, PROBIOTIC, SURVIVAL, LACTOBACILLUS CASEI
 
 
References: 
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Citations: 
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+ Click to Cite.
APA: Copy

MEHRBAN ROUDBANEH, M., & HOMAYOUNI RAD, A., & AREFHOSSEYNI, S. (2017). ASSESSING THE SURVIVAL OF LACTOBACILLUS CASEI IN PROBIOTICCHOCOLATE DURING 6 MONTHS IN AMBIENTANDREFRIGERATED TEMPERATURES. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(62), 105-114. https://www.sid.ir/en/journal/ViewPaper.aspx?id=508146



Vancouver: Copy

MEHRBAN ROUDBANEH M., HOMAYOUNI RAD A., AREFHOSSEYNI S.R.. ASSESSING THE SURVIVAL OF LACTOBACILLUS CASEI IN PROBIOTICCHOCOLATE DURING 6 MONTHS IN AMBIENTANDREFRIGERATED TEMPERATURES. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2017 [cited 2021July25];14(62):105-114. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=508146



IEEE: Copy

MEHRBAN ROUDBANEH, M., HOMAYOUNI RAD, A., AREFHOSSEYNI, S., 2017. ASSESSING THE SURVIVAL OF LACTOBACILLUS CASEI IN PROBIOTICCHOCOLATE DURING 6 MONTHS IN AMBIENTANDREFRIGERATED TEMPERATURES. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, [online] 14(62), pp.105-114. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=508146.



 
 
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