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Survival of commercial probiotic strains and their effect on dark chocolate synbiotic snack with raspberry content during the storage and after simulated digestion
Cielecka-Piontek, Judyta; Dziedzinski, Marcin; Szczepaniak, Oskar; Kobus-Cisowska, Joanna; Telichowska, Aleksandra; Szymanowska, Daria.
Afiliação
  • Cielecka-Piontek, Judyta; Poznan University of Medical Sciences. Department of Pharmacognosy. PL
  • Dziedzinski, Marcin; Poznan University of Life Sciences. Department of Gastronomy Science and Functional Foods. Poznan. PL
  • Szczepaniak, Oskar; Poznan University of Life Sciences. Department of Gastronomy Science and Functional Foods. Poznan. PL
  • Kobus-Cisowska, Joanna; Poznan University of Life Sciences. Department of Gastronomy Science and Functional Foods. Poznan. PL
  • Telichowska, Aleksandra; Poznan University of Life Sciences. Department of Gastronomy Science and Functional Foods. Poznan. PL
  • Szymanowska, Daria; Poznan University of Life Sciences. Department of Biotechnology and Food Microbiology. Poznan. PL
Electron. j. biotechnol ; 48: 62-71, nov. 2020. tab, graf
Artigo em Inglês | LILACS | ID: biblio-1254807
Biblioteca responsável: CL1.1
ABSTRACT

BACKGROUND:

A key challenge for manufacturers of pro-health food containing active probiotic microorganisms is to develop a product with attractive sensory features along with maintenance of declared number of microorganisms during storage and transfer by alimentary tract.

RESULTS:

The highest concentration of polyphenols was observed in snacks without an additive of probiotics as well as those with an additive of L. rhamnosus and B. animalis bacteria and concentration of these compounds increased by 9.5% during six months of storage. None of the products distinguished itself in the sensorial assessment although each was assessed positively. The number of microorganisms was stable and comparatively high during six months of storage at a room temperature and in cooling conditions (108 cfu/g). In the digestion model, an influence of aggressive digestion conditions was examined in the alimentary tract on the number of microorganisms, which allowed to arrange strains from the most resistant (S. boulardii) to the most sensitive (B. breve). It must be noted that currently on the market there is no available snack containing probiotic yeast as well as there is no literature data on works on such formulation of food.

CONCLUSIONS:

In the newly developed snack made of chocolate, in which sugar has been replaced with maltitol, a raw material was added in the form of raspberry, prebiotic in the form of inulin and a strain of probiotic bacteria, including the unprecedented so far S. boulardii, which stands a high chance to occupy a good place on the market of functional food.
Assuntos

Texto completo: Disponível Base de dados: LILACS Assunto: Probióticos / Alimento Funcional / Chocolate Idioma: Inglês Revista: Electron. j. biotechnol Ano de publicação: 2020 Tipo de documento: Artigo

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Texto completo: Disponível Base de dados: LILACS Assunto: Probióticos / Alimento Funcional / Chocolate Idioma: Inglês Revista: Electron. j. biotechnol Ano de publicação: 2020 Tipo de documento: Artigo