Volume 18, Issue 120 (2021)                   FSCT 2021, 18(120): 65-74 | Back to browse issues page

‎ 10.52547/fsct.18.120.6
‎ 20.1001.1.20088787.1400.18.120.6.8

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MostafaLou H, karazhyan R, Ehtiati A. Optimization of probiotic breakfast chocolate formulation. FSCT 2021; 18 (120) :65-74
URL: http://fsct.modares.ac.ir/article-7-49729-en.html
Optimization of probiotic breakfast chocolate formulation
Hossein MostafaLou1 , Reza Karazhyan 2, Ahmad Ehtiati3
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 , reza_karazhyan2002@yahoo.com
3- Member of faculty, Department of Food quality and safety, Iranian Academic Center for Education Culture and Research (ACECR), Mashhad, Iran
Abstract:   (2502 Views)
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
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Article Type: Original Research | Subject: Cereal and products technology
Received: 2021/01/31 | Accepted: 2021/10/25 | Published: 2021/12/1
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