Artículo
Development of a potentially functional chocolate spread containing probiotics and structured triglycerides
de Souza Correia Cozentino, Izabela; Veloso de Paula, Ariela; Ribeiro, Clovis Augusto; Duran Alonso, Jovan; Grimaldi, Renato; Luccas, Valdecir; Taranto, Maria Pia
; Cavallini, Daniela Cardoso Umbelino
Fecha de publicación:
01/2022
Editorial:
Elsevier Science
Revista:
LWT - Food Science and Technology
ISSN:
0023-6438
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
New functional hazelnut and chocolate spreads, containing the probiotic strain Enterococcus faecium CRL 183 and different concentrations of medium-long-medium (MLM)-type structured triacylglycerols (TAGs) were developed. TAGs did not alter the viability of the probiotic strain, during 180 days of storage at 20 °C. The formulations presented similar contents of proteins, lipids, and carbohydrates, water activity below 0.5, thermal stability and were microbiologically stable. The decrease of saturated fat had a negative effect on the rheological properties of the spreads, with reduction on viscosity, Casson yield value and texture parameters. However, only the spread with 75% substitution of vegetable fat by structured TAG showed severe reduction in rheological properties that affected the product spreadability. The use of probiotic strain and replacement of fat (50%) by MLM-type TAG resulted in a new functional chocolate spread with significant increment in medium-chain and unsaturated fatty acids.
Palabras clave:
CHOCOLATE SPREAD
,
FUNCTIONAL FOOD
,
PROBIOTIC
,
STRUCTURED TRIGLYCERIDES
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Articulos(CERELA)
Articulos de CENTRO DE REFERENCIA PARA LACTOBACILOS (I)
Articulos de CENTRO DE REFERENCIA PARA LACTOBACILOS (I)
Citación
de Souza Correia Cozentino, Izabela; Veloso de Paula, Ariela; Ribeiro, Clovis Augusto; Duran Alonso, Jovan; Grimaldi, Renato; et al.; Development of a potentially functional chocolate spread containing probiotics and structured triglycerides; Elsevier Science; LWT - Food Science and Technology; 154; 1-2022; 1-9
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