Effect of milk chocolate supplementation with lyophilised Lactobacillus cells on its attributes
2010
Zyzelewicz, D.,Technical Univ. of Lodz (Poland). Inst. of Chemical Food Technology | Nebesny, E.,Technical Univ. of Lodz (Poland). Inst. of Chemical Food Technology | Motyl, I.,Technical Univ. of Lodz (Poland). Inst. of Fermentation Technology and Microbiology | Libudzisz, Z.,Technical Univ. of Lodz (Poland). Inst. of Fermentation Technology and Microbiology
Manufacturing of novel foodstuffs supplemented with live probiotic bacteria has recently been intensively investigated. 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 1,000,000 - 100,000,000 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 deg C. Thus the product can be regarded as functional food.
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