Semisweet chocolate as a vehicle for the probiotics Lactobacillus acidophilus LA3 and Bifidobacterium animalis subsp. lactis BLC1: Evaluation of chocolate stability and probiotic survival under in vitro simulated gastrointestinal conditions
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- 作者：Marluci P. Silvaa ; Fabricio L. Tulinia ; Jú ; lia F.U. Marinhoa ; Marcella C. Mazzocatoa ; Elaine C.P. De Martinisb ; Valdecir Luccasc ; Carmen S. Favaro-Trindadea ; carmenft@usp.br" class="auth_mail" title="E-mail the corresponding author
- 关键词：Viability ; Cocoa ; Phenolics ; Sensorial acceptance ; Hardness
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：640-647
- 全文大小：2386 K
文摘
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LA3 and BLC1 did not affect physical and chemical characteristics of semisweet chocolate.
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Probiotic populations in chocolate kept unchanged during 120 days of storage at 25 °C.
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Chocolate improved probiotic survival in simulated gastrointestinal fluids.
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Probiotic semisweet chocolates were very well accepted by 100 panelists.