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http://repositorio.ital.sp.gov.br/jspui/handle/123456789/713
Título: | Development of a potentially functional chocolate spread containing probiotics and structured triglycerides |
Autor(es): | Cozentino, Izabela de Souza Correia; et al. |
Palavras-chave: | Chocolate spread Probiotic Functional food Structured triglycerides |
Data do documento: | 2022 |
Editor: | Elsevier |
Resumo: | 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 ◦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. |
URI: | http://repositorio.ital.sp.gov.br/jspui/handle/123456789/713 |
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Aparece nas coleções: | Artigos Científicos |
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Development of a potentially functional chocolate spread....pdf | 973.63 kB | Adobe PDF | Visualizar/Abrir |
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