Viability of probiotic strains Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019 and their impact on sensory and rheological properties of milk and dark chocolates during storage for 180 days

Dark chocolate with a high oleic peanut oil microcapsule content

“…The Casson's plastic viscosity and thixotropy showed significative differences ( P < 0.05) between the control formulation and the other formulations with microcapsules of high oleic peanut oil (Table ). The determined values of Casson viscosity for all the chocolates are in agreement with those reported in the literature . However, as studied by Lalicic‐Petronijevic et al, in the present study, microcapsules were included in the chocolate mass without concurrently raising the fat content.…”

Stability of lactic acid bacteria in synbiotic sugared and sugar-free milk chocolates

“…However, Canada and Italy authorities accepted the use of term 'probiotic' on food labels when there was a minimum 9 lof cfu/serving size or day, [30] and for chocolate, the accepted serving size is 25 g. [31] In the previous studies, different results were obtained relevant to the change in the number of probiotic bacteria during storage. Lalicic-Petronijevic et al [9] determined that the number of probiotic bacteria decreased gradually within the storage period. But Zaric et al [32] determined that the number of probiotic bacteria showed an increase even at a low level in the first 90 days and then started to decrease in milk chocolate samples developed by using L. acidophilus and L. rhamnosus.…”

“…They found that viability of the probiotics which were inoculated at 35°C was higher compared to the ones inoculated at 40°C. Lalicic-Petronicevic et al [9] determined that storage temperature of probiotic chocolates was an influential factor. In our study, the samples were stored at ambient temperature same as in market conditions.…”

“…[5,6] Also, the chocolates with probiotics have the potential to offer double benefits: (i) a longer shelf life than traditional probiotic products, (ii) better protection of probiotics during passage through the stomach and more effective colonisation of the intestinal tract due to high fat content. [7][8][9] Previous studies concerning development of probiotic dark, [5,7,[9][10][11][12] milk [7,9,11,13] and white [7] chocolates were conducted by using different probiotic bacteria. However, in these studies, prebiotic and sugar-free ingredient usage was not investigated.…”

Culture medium development for lactobacillus acidophilus encapsulation

“…По-друге, неможливість використання даного виду пробіотичних мікроорганізмів у інших видах харчової сировини окрім молока та продуктів на його осно-ві. Незважаючи на існуючу технологію виготовлення темного шоколаду із ацидофільною паличкою, термін придатності якого становить 180 діб [9], все ж слід вра-хувати, що це одинична пропозиція, яка не може бути внесеною до переліку харчів першої необхідності або повсякденного вжитку.…”