Advanced search
Start date
Betweenand
Related content
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Development of a potentially functional chocolate spread containing probiotics and structured triglycerides

Full text
Author(s):
Cozentino, Izabela de Souza Correia [1] ; de Paula, Ariela Veloso [2] ; Ribeiro, Clovis Augusto [3] ; Alonso, Jovan Duran [3] ; Grimaldi, Renato [4] ; Luccas, Valdecir [5] ; Taranto, Maria Pia [6] ; Cavallini, Daniela Cardoso Umbelino [1]
Total Authors: 8
Affiliation:
[1] Sao Paulo State Univ UNESP, Sch Pharmaceut Sci, Dept Clin Anal, Araraquara, SP - Brazil
[2] Sao Paulo State Univ UNESP, Sch Pharmaceut Sci, Dept Engn Bioproc & Biotechnol, Araraquara, SP - Brazil
[3] Sao Paulo State Univ UNESP, Inst Chem Araraquara, Dept Analyt Chem, Araraquara, SP - Brazil
[4] State Univ Campinas UNICAMP, Sch Food Engn, Dept Food Technol, Sao Paulo - Brazil
[5] Inst Food Technol ITAL, Ctr Cereals & Chocolate Technol CEREAL CHOCOTEC, Campinas, SP - Brazil
[6] Reference Ctr Lactobacilos CERELA, San Miguel De Tucuman, Tucuman - Argentina
Total Affiliations: 6
Document type: Journal article
Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 154, JAN 15 2022.
Web of Science Citations: 0
Abstract

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 degrees 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. (AU)

FAPESP's process: 17/11482-7 - Enzymatic synthesis of dietary triglycerides employing Airlift, fixed bed and fluidized bed reactors
Grantee:Ariela Veloso de Paula
Support Opportunities: Regular Research Grants