Stability of lactic acid bacteria in synbiotic sugared and sugar-free milk chocolates

References

• Harwood, M.L. A Novel Method to Assess Consumer Acceptance of Bitterness in Chocolate Products. Thesis in the Pennsylvania State University The Graduate School College of Agricultural Sciences 2013, US. 123 pp.
   Google Scholar
• Callebaut. Barry Callebaut International Consumer Survey Shows: Chocolate Lovers Want Functional Chocolate With Proven Health Benefits. 2008, http://www.barry-callebaut.com/51?release=4030.
   Google Scholar
• Belscak-Cvitanovic, A.; Komes, D.; Dujmovic, M.; Karlovic, S.; Biskic, M.; Brncic, M.; Jezek, D. Physical, Bioactive and Sensory Quality Parameters of Reduced Sugar Chocolates Formulated with Natural Sweeteners as Sucrose Alternatives. Food Chemistry 2015, 167, 61–70.
   PubMed Web of Science ®Google Scholar
• Roberfroid, M.B. General Introduction: Prebiotics in Nutrition In Handbook of Prebiotics; Gibson, G.R.; Roberfroid, M.B.; Ed.; CRC Press Boca Raton, FL: US, 2008; 435.
   Google Scholar
• Erdem, O.; Gultekin-Ozguven, M.; Berktas, I.; Ersan, S.; Tuna, H.E.; Karadag, A.; Ozcelik, B.; Gunes, G.; Cutting, S.M. Development of a Novel Synbiotic Dark Chocolate Enriched with Bacillus indicus HU36, Maltodextrin and Lemon Fiber: Optimization by Response Surface Methodology. LWT – Food Science and Technology 2014, 56, 187–193.
   Web of Science ®Google Scholar
• Pimentel, F.A.; Nitzke, J.A.; Klipel, C.B.; de Jong, E.V. Chocolate and Red Wine e a Comparison Between Flavonoid Content. Food Chemistry 2010, 120, 109–112.
   Web of Science ®Google Scholar
• Maillard, M.; Landuyt, A. Chocolate: An Ideal Carrier for Probiotics. Agro Food Industry Hi-Tec 2008, 19(3 Suppl), 13–15.
   Google Scholar
• Possemiers, S.; Marzorati, M.; Verstraete, W.; Van de Wiele, T. (2010). Bacteria and Chocolate: A Successful Combination for Probiotic Delivery. International Journal of Food Microbiology 2010, 141, 97–103.
   Web of Science ®Google Scholar
• Lalicic-Petronijevic, J.; Popov-Raljic, J.; Obradovic, D.; Radulovic, Z.; Paunovic, D.; Petrusic, M.; Pezo, L. Viability of Probiotic Strains Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019 and Their Impact on Sensory and Rheological Properties of Milk and Dark Chocolates During Storage for 190 Days. Journal of Functional Foods 2015, 15, 541–550.
   Web of Science ®Google Scholar
• Raymond, Y.; Champagne, C.P. (2015). The Use of Flow Cytometry to Accurately Ascertain Total and Viable Counts of Lactobacillus Rhamnosus in Chocolate. Food Microbiology 2015, 46, 176–183.
   Web of Science ®Google Scholar
• Coman, M.M.; Cecchini, C.; Verdenelli, M.C.; Silvi, S.; Orpianesi, C.; Cresci, A. Functional Foods as Carriers for SYNBIO, a Probiotic Bacteria Combination. International Journal of Food Microbiology 2012, 157, 346–352.
   PubMed Web of Science ®Google Scholar
• Champagne, C.P.; Raymond, Y.; Guertin, N.; Belanger, G. Effects of Storage Conditions, Microencapsulation and Inclusion in Chocolate Particles on the Stability of Probiotic Bacteria in Ice Cream. International Dairy Journal 2015, 47, 109–117.
   Web of Science ®Google Scholar
• Yonejima, Y.; Hisa, K.; Kawaguchi, M.; Ashitani, H.; Koyama, T.; Usamikrank, Y.; Kishida, N.; Kishino, S.; Ogawa, J. Lactic Acid Bacteria-containing Chocolate as A Practical Probiotic Product with Increased Acid Tolerance. Biocatalysis and Agricultural Biotechnology 2015, 4(4), 773–777.
   Web of Science ®Google Scholar
• Aidoo, R.P.; De Clerq, N.; Afoakwa, E.O.; Dewettinck, K. Industrial Manufacture of Sugar-free Chocolates- Applicability of Alternative Sweeteners and Carbohydrate Polymers as Raw Materials in Product Development. Trends in Food Science and Technology 2013, 32, 84–96.
   Google Scholar
• Konar, N. Influence of Conching Temperature and Some Bulk Sweeteners on Physical and Rheological Properties of Prebiotic Milk Chocolate Containing Inulin. European Food Research and Technology 2013, 23, 135–143.
   Web of Science ®Google Scholar
• Konar, N.; Ozhan, B.; Artik, N.; Poyrazoglu, E.S. Using Polydextrose as a Prebiotic Substance in Milk Chocolate-Effects of Process Parameters on Physical and Rheological Properties. CyTA Journal of Food 2014, 12(2), 150–159.
   Web of Science ®Google Scholar
• Konar, N.; Ozhan, B.; Artik, N.; Dalabasmaz, S.; Poyrazoglu, E.S. Rheological and Physical Properties of Inulin-Containing Milk Chocolate Prepared at Different Process Conditions. CyTA Journal of Food 2014, 12(1), 55–64.
   Web of Science ®Google Scholar
• Sokmen, A.; Gunes, G. Influence of Some Bulk Sweeteners on Rheological Properties of Chocolate. LWT-Food Science & Technology 2006, 39, 1053–1058.
   Web of Science ®Google Scholar
• Beards, E.; Tuohy, K.; Gibson, G. A Human Volunteer Study to Assess the Impact of Confectionery Sweeteners on the Gut Microbiota Composition. British Journal of Nutrition 2010, 104, 701–708.
   PubMed Web of Science ®Google Scholar
• Aidoo, R.P.; Afaokwa, E.O.; Dewettinck, K. Rheological Properties, Melting Behaviours and Physical Quality Characteristics of Sugar-free Chocolates Processed Using Inulin/polydextrose Bulking Mixtures Sweetened with Stevia and Thaumatin Extracts. LWT - Food Science and Technology 2015, 62, 592–597.
   Web of Science ®Google Scholar
• Bolenz, S.; Amtsberg, K.; Schape, R. The Broader Usage of Sugars and Fillers in Milk Chocolate Made Possible by the New EC Cocoa Directive. International Journal of Food Science and Technology 2006, 41, 45–55.
   Web of Science ®Google Scholar
• Farzanmehr, H.; Abbasi, S. Effects of Inulin and Bulking Agents on Some Physicochemical, Textural and Sensory Properties of Milk Chocolate. Journal of Texture Studies 2009, 40, 536–553.
   Web of Science ®Google Scholar
• Shourideh, M.; Taslimi, A.; Azizi, M.H.; Mohammadifar, M.A. Effects of D-tagatose and Inulin of Some Physicochemical, Rheological and Sensory Properties of Dark Chocolate. International Journal of Bioscience, Biochemistry and Bioinformatics 2012, 2(5), 314–319.
   Google Scholar
• Aragon-Alegro, L.C.; Alarcon Alegro, J.H.; Cardarelli, H.R.; Chiu, M.C.; Saad, S.M.I. Potentially Probiotic And Synbiotic Chocolate Mousse. LWT - Food Science and Technology 2007, 40, 669–675.
   Web of Science ®Google Scholar
• Glicerina, V.; Balestra, F.; Rosa, M.D.; Romani, S. Rheological, Textural and Calorimetric Modifications of Dark Chocolate During Process. Journal of Food Engineering 2013, 119(1), 173–179.
   Web of Science ®Google Scholar
• Gloria, H.; Sievert, D. Changes in the Physical State of Sucrose During Dark Chocolate Processing. Journal of Agriculture and Food Chemistry 2001, 49(5), 2433–2436.
   PubMed Web of Science ®Google Scholar
• Lonchampt, P.; Hartel, R.W. Surface Bloom on Improperly Tempered Chocolate. European Journal of Lipid Science and Technology 2006, 108(2), 159–168.
   Web of Science ®Google Scholar
• Periche, A.; Heredia, A.; Escriche, I.; Andrés, A.; Castelló, M.L. Potential Use of Isomaltulose to Produce Healthier Marshmallows. LWT - Food Science and Technology 2015, 62, 605–612.
   Web of Science ®Google Scholar
• Maragkoudakis, P.A.; Miaris, C.; Rojez, P.; Manalis, N.; Magkanari, F.; Kalantzopoulos, G. Production of Traditional Greek Yoghurt using Lactobacillus Strains with Probiotic Potential as Starter Adjuncts. International Dairy Journal 2006, 16, 52–60.
   Web of Science ®Google Scholar
• Hill, C.; Guarner, F.; Reid, G.; Gibson, G.R.; Merenstein, D.J.; Pot, B.; Morelli, L.; Canani, R.B.; Flint, H.J.; Salminen, S.; Calder P.C.; Sanders, M.E. The International Scientific Association for Probiotics and Prebiotics Consensus Statement on the Scope and Appropriate Use of the Term Probiotic. Nature Reviews – Gastroenterology & Hepatology 2014, 11, 506–514.
   PubMed Web of Science ®Google Scholar
• Watson, W.L.; Kury, A.; Wellard, L.; Hughes, C.; Dunford, E.; Chapman, K. Variations in Serving Sizes of Australian Snack Foods and Confectionery. Appetite 2016, 96, 32–37.
   PubMed Web of Science ®Google Scholar
• Zaric, D.B.; Bulatovic, M.L.; Rakin, M.B.; Krunic, T.Z.; Loncarevic, I.S.; Pajin, B.S. Functional, Rheological and Sensory Properties of Probiotic Milk Chocolate Produced in a Ball Mill. RSC Advances 2016, 6, 13934–13941.
   Web of Science ®Google Scholar
• Mueller, M.; Viernstein, H.; Loeppert, R.; Praznik, W. Prebiotic Effect of Fructans with Different Structure and Polymerization Degree. International Scientific Conference on Probiotics and Prebiotics ( IPC 2015), June 23–25, 2015. Budapest Hungary, pp. 22–23.
   Google Scholar
• Rossini, K.; Norena, C.P.Z.; Brandelli, A. Changes in the Colour of White Chocolate During Storage: Potential Roles of Lipid Oxidation and Non-Enzymatic Browning Reactions. Journal of Food Science and Technology 2011, 48(3), 305–311.
   PubMed Web of Science ®Google Scholar
• Vercet, A. Browning of White Chocolate During Storage. Food Chemistry 2003, 81(3), 371–377.
   Web of Science ®Google Scholar
• Afaokwa, E.O. Chocolate Science and Technology; Wiley-Blackwell: Oxford, UK; 2010; 275.
   Google Scholar
• Do, T.A.L.; Hargreveas, J.M.; Wolf, B.; Hort, J.; Mitchell, J.R. Impact of Particle Size Distribution on Rheological and Textural Properties of Chocolate Models with Reduced Fat Content. Journal of Food Science 2007, 72(9), E541–E552.
   PubMed Web of Science ®Google Scholar