Effect of milk chocolate supplementation with lyophilised Lactobacillus cells on its attributes

Dorota Żyżelewicz, Ewa Nebesny, Ilona Motyl and Zdzisława Libudzisz
Additional contact information
Dorota Żyżelewicz: Chair of Starch Processing and Confectionery, Institute of Chemical Food Technology and
Ewa Nebesny: Chair of Starch Processing and Confectionery, Institute of Chemical Food Technology and
Ilona Motyl: Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Technical University of Lodz, Lodz, Poland
Zdzisława Libudzisz: Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Technical University of Lodz, Lodz, Poland

Czech Journal of Food Sciences, 2010, vol. 28, issue 5, 392-406

Abstract: Manufacturing of novel foodstuffs supplemented with live probiotic bacteria has recently been intensively investigated. The supplementation of confectionery with probiotics is troublesome since some unit technological processes are conducted at high temperatures and the products are usually stored at ambient temperature. 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 106 / 108 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°C. Thus the product can be regarded as functional food.

Keywords: milk chocolate; properties of chocolate; lyophilisate; LAB (search for similar items in EconPapers)
Date: 2010
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/217/2009-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/217/2009-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:28:y:2010:i:5:id:217-2009-cjfs

DOI: 10.17221/217/2009-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().