出版社：National Nutrition and Food Technology Research Institute
其他摘要：Background and Objective: Recently, several researchers have shown the benefits deriving from probiotic products containing lactobacilli and bifidobacteria in their formulation. The purpose of this study was to develop a probiotic chocolate mousse using milk and soy milk in formulation with regard to survival of probiotic bacteria and sensorial acceptance during 21 days. Material and Methods: Nine functional probiotic chocolate mousse formulations were produced by milk, milk/soy milk and soy milk and 3 probiotic strains (Lactobacillus acidophilus; Lactobacillus paracasei; Bifidobacteriumlactis). ThepH, acidity, survival of microbial strains, rheological and sensory properties of all treatments were monitored during 21 days refrigerated storage (4°C). Results and Conclusion: The pH drop rate and acidity increase rate of all samples were significant during 21 days of storage (p≤0.05). There was a significant increase in the probiotic bacteria of all samples during 21 days of storage at 4°C (p≤0.05). However, the rate of probiotics growth was accelerated in formulation prepared with soy milk and milk/soy milk (1:1) in the chocolate mousse at day 7 and 14. Rheological experiment demonstrated that all samples known as viscoelastic solid dessert had shear-thinning behavior. In conclusion, chocolate dessert including soy milk as well as milk was shown to be more effective vehicle for delivery of probiotics, including Lactobacillus acidophilus, Lactobacillus paracasei, Bifidobacteriumlactis. Conflict of interest: The authors declare no conflict of interest.
