1) Research & Development Department, Torku, Konya Şeker Gıda Sanayi A.Ş., Konya, Turkey; 2) Faculty of Engineering, Department of Food Engineering, Necmettin Erbakan University, Konya 42090, Turkey; 3) Faculty of Engineering, Department of Food Engineering, Bayburt University, Bayburt 69000, Turkey
Ayşe Akgül1), Durmus¸ Sert2), Emin Mercan3)
The aim of this study was to investigate effects of addition of B. animalis BB-12 (before tempering, BT or after tempering, AT) and inulin (6, 8, and 10%) on thermal, physicochemical characteristics, fatty acid composition, textural properties and probiotic viability of milk chocolates during 60 days of storage. The free fatty acid (FFA) value of milk chocolates ranged from 0.66 to 0.89 (% oleic acid), in which higher ratio of inulin addition increased the FFA. Probiotics and inulin addition increased darkness of chocolates when compared to control. D[4,3] value of samples ranged from 9.26-17.97 µm. Higher inulin ratio in chocolates increased viscosity and yield value. These values in the group BT were higher than those of the group AT. BB-12 count of probiotic and synbiotic samples ranged from 7.09–8.06 log cfu/g during the storage. Higher inulin ratio increased the probiotics count in samples. Probiotic addition after tempering increased the count of probiotic and improved viability at the end of storage. The results showed that B. animalis BB-12 is capable of surviving in milk chocolate, at an appropriate bacteria count (>107 cfu/g), up to 60 days of storage at 18°C.
Keywords: Synbiotic, Milk chocolate, Inulin, B. animalis BB-12, Texture
Arch Lebensmittelhyg 72,
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