Effect of milk chocolate supplementation with lyophilised Lactobacillus cells on its attributes

Abstract

AbstractŻyżelewicz D., Nebesny E., Motyl I., Libudzisz Z. (2010): Effect of milk chocolate supplementation with lyophilised Lactobacillus cells on its attributes. Czech J. Food Sci., 28: 392-406.Manufacturing of novel foodstuffs supplemented with live probiotic bacteria has recently been intensively investigated. The supplementation of confectionery with probiotics is troublesome since some unit technological processes are conducted at high temperatures and the products are usually stored at ambient temperature. Our group has developed a method of the production of milk chocolate, sweetened with either sucrose or isomalt and aspartame, containing 32, 36, or 40 g/100 g fat, and supplemented with live cells of probiotic bacterial strains: Lactobacillus casei and paracasei. This new milk chocolate displayed the same sensory properties as the reference, probiotic-free chocolate. The number of live bacterial cells was maintained at the functional level of 10 6 ÷ 10 8 CFu/g after keeping for 12 months irrespective of the temperature. The highest number of live probiotic bacteria survived in the chocolate kept at 4°C. Thus the product can be regarded as functional food.

Probiotic Confectionery Products – Preparation and Properties

“…Casson viscosity and Casson yield value of couverture according to Casson method, with the use of digital rheoviscosimeter HADV -III+ from Brookfield Engineering Laboratories Inc. (USA), with co-axially arranged rotor SC4-27 (11.75 mm diameter), stator and an attachment for small volume samples (cylinder with diameter -25.13 mm) [15,[18][19][20], -percentage of couverture content established by a difference in weight of confectionery cores (biscuits, cores from peanut fatty masses, wafers, raisins) with coating and before coating, -dry mass content by drying a sample with sand at a temperature 102 -105°C, -water activity with the use of a measuring instrument HYGROPALM AW 1 from Rotronic (Switzerland) with a digital probe AW-DIO at a temperature T=23 ± 1°C, -total acidity by potentiometric titration to a pH value of 8.2 with the use of pH-meter from SCHOTT CG 843 with combined electrode -BlueLine 11 from SCHOTT GERÄTE GmbH (Germany),…”

“…Thus, temperatures used during tempering allow the possibility to introduce to the product probiotic additive in form of fixated LAB preparation. Additionally, low water activity of couverture -on a level of 0.3 -0.5, allows quite high viability of LAB in products [15,16]. In this studies LAB preparation fixated by freeze-drying on a powder milk as a carrier media.…”

“…In couverture supplemented with LAB, and in a control couverture, rheological properties were established (Table 1), which are extremely important from a technological standpoint, because an eventual increase in a couverture viscosity caused by LAB addition could significantly hinder latter stage of coating [15,[18][19][20].…”

“…g -1 and LAB survival rate during several months of storage (depending on the type of testing material) was determined. This chapter describes the technology of manufacturing products such as interleaved wafers and chocolate covered raisins, biscuits and cores from peanut fatty masses, supplemented with lyophilized live bacterial cultures of lactic acid bacteria from Lactobacillus group [10][11][12][13][14][15][16]. The lyophilized preparation of LAB contained 3 strains:…”

Current trend and future prospective of functional probiotic milk chocolates and related products - a review

“…Their survival after 2-months storage was approximately 80% in sucrose-free yoghurtcontaining dark and milk chocolates, whereas after Review Czech J. Food Sci., 33, 2015 (4) Another group of researchers developed a method for the production of milk chocolate, sweetened with either sucrose or isomalt and aspartame, containing 32, 36, or 40 g/100 g fat, and supplemented with viable cells of probiotic bacterial strains: Lactobacillus casei and paracasei (Zyzelewicz et al 2010). According to the authors, the milk chocolate displayed the same sensory properties as the reference, probiotic-free chocolate, while the total number of viable bacterial cells was maintained at the functional level of 10 6 to 10 8 CFU/g after keeping for 12 months irrespective of the temperature.…”