Paper Information

Journal:   VETERINARY RESEARCH (GARMSAR BRANCH)   2017 , Volume 13 , Number 2 (35) #L0032; Page(s) 57 To 73.
 
Paper: 

FEASIBILITY STUDY OF PRODUCTION A CHOCOLATE CONTAINING BIFIDOBACTERIUM BREVE ENCAPSULATED BY CALCIUM ALGINATE AND RESISTANT MAIZ STARCH BY USING EMULSION TECHNIQUE AND EVALUATION OF ITS SURVIVAL

 
 
Author(s):  KHEIRKHAHAN N.S., AHARI H.*, ASADI GH.
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, SCIENCE AND RESEARCH BRANCH, ISLAMIC AZAD UNIVERSITY, TEHRAN, IRAN
 
Abstract: 

The global popularity of probiotic products on one hand and their low viability in foods and digestive system on the other hand, has led researchers to innovate new techniques in order to enhance their viability. Chocolate is considered as a healthy food in societies due to its nutritional and delightful properties, ease of use and variety of forms. It is necessary to eliminate the limitations in order to use probiotics in chocolate. Therefore, to use probiotics in chocolate making, microencapsulation of probiotics can be an efficient method to protect their survival in unfavorable conditions of manufacturing process and digestive system and thus exploit the nutritional properties of chocolate. In this study, calcium alginate and resistant starch were used for making capsules by emulsion method and Bifid bacterium brevewas added to chocolate in two forms: free and microencapsulated; and survival, acidity, water activity, solid content and sensory attributes of chocolate were monitored during 30 days storage at 4 ?C. the morphology and size of microcapsules were measured, SEM technique and particle size analyzer. Obtained results showed that probiotics in microencapsulated form had higher survival compared to those in free form. Acidity and water activity of chocolate with free form of probiotics were reported higher than those of samples with microencapsulated probiotics. Also chocolate contained microencapsulated probiotic had higher solid content than that of samples with free form. In addition, microencapsulation had no undesirable effect on sensory attributes of chocolate. microencapsulation helps to enhance the survival of probiotic bacteria in chocolateand manufacturing probiotic chocolate is now made possible.

 
Keyword(s): PROBIOTIC, BIFID BACTERIUM BREVE, MICROENCAPSULATION, CHOCOLATE
 
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