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DEVELOPMENT OF SYNBIOTIC MILK CHOCOLATE USING ENCAPSULATED LACTOBACILLUS CASEI NCDC 298
Author(s) -
MANDAL SURAJIT,
HATI SUBROTA,
PUNIYA A.K.,
SINGH RAMESHWAR,
SINGH KISHAN
Publication year - 2013
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2012.00759.x
Subject(s) - food science , inulin , lactobacillus casei , probiotic , milk chocolate , lactobacillus , population , biology , fecal coliform , chemistry , fermentation , bacteria , medicine , ecology , genetics , environmental health , water quality
Milk chocolates were prepared by incorporating with free or encapsulated Lactobacillus casei NCDC 298 and inulin. Lactobacillus counts were remained above 8.0 log cfu/g until 60 days under refrigerated condition. Yeast and molds, and coliforms were found to be absent in the products during the storage. Sensory panelists liked the milk chocolate with encapsulated lactobacilli. Feeding of synbiotic milk chocolate increased the fecal lactobacilli, decreased fecal coliforms and β‐glucuronidase activity in mice. Thus, milk chocolate has been shown to be an excellent food for delivery of probiotic lactobacilli. Moreover, the addition of the encapsulated lactobacilli and inulin did not affect the sensorial quality of the products. PRACTICAL APPLICATIONS Development of nonfermented probiotic foods will diversify the probiotics applications and increase the consumption round the year and across the population.