Effects of Bifidobacterium animalis and inulin addition on quality characteristics of synbiotic milk chocolate

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dc.contributor.authorAkgul, Ayse
dc.contributor.authorSert, Durmus
dc.contributor.authorMercan, Emin
dc.date.accessioned2024-10-04T18:49:38Z
dc.date.available2024-10-04T18:49:38Z
dc.date.issued2021
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThe 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 mu m. 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 degrees C.en_US
dc.identifier.doi10.2376/0003-925X-72-142
dc.identifier.endpage149en_US
dc.identifier.issn0003-925X
dc.identifier.issue5en_US
dc.identifier.startpage142en_US
dc.identifier.urihttps://doi.org/10.2376/0003-925X-72-142
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3237
dc.identifier.volume72en_US
dc.identifier.wosWOS:000725707200001en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherM H Schaper Gmbh Co Kgen_US
dc.relation.ispartofJournal of Food Safety and Food Quality-Archiv Fur Lebensmittelhygieneen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSynbioticen_US
dc.subjectMilk chocolateen_US
dc.subjectInulinen_US
dc.subjectB. animalis BB-12en_US
dc.subjectTextureen_US
dc.titleEffects of Bifidobacterium animalis and inulin addition on quality characteristics of synbiotic milk chocolateen_US
dc.typeArticleen_US

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