Optimization of probiotic breakfast chocolate formulation

Authors
Hossein MostafaLou 1
reza karazhyan 2
Ahmad Ehtiati 3
1 MSc. Graduated Student, Department of Food Science and Technology, ACECR Kashmar Higher Education Institue,
2 Assistant Professor, Department of industrial microbial biotechnology, Iranian Academic Center for Education Culture and Research (ACECR), Mashhad, Iran
3 Member of faculty, Department of Food quality and safety, Iranian Academic Center for Education Culture and Research (ACECR), Mashhad, Iran
10.52547/fsct.18.120.6
Abstract
Due to the need of consumers to produce health food products, in this study, the effect of adding gum arabic, guar and lecithin on the quality and survival characteristics of probiotic bacteria in probiotic breakfast chocolate was investigated. The results showed that the addition of guar gum and lecithin on tissue properties (tissue firmness and viscosity) and on the survival of probiotic Lactobacillus plantarum was significant (p <0.05). Addition of gum arabic had no significant effect on texture firmness and viscosity (p> 0.05). Also, the effect of simultaneous addition of gum arabic and lecithin in the breakfast chocolate formulation did not significantly increase the survival of the probiotic bacterium Lactobacillus plantarum (p> 0.05).
Keywords
Lactobacillus plantarum
Tissue stiffness
Chocolate
Guar Gum
Texture analysis

Subjects

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