PROBİYOTİK BİTTER ÇİKOLATA ÜRETİMİNDE MİKROENKAPSÜLE LACTOBACILLUS RHAMNOSUS KULLANIMI

Year 2019, , 238 - 247, 15.04.2019

Emel Ünal Turhan , Zerrin Erginkaya , Ezgi Sarıkodal Serya Tülin Özkütük , Gözde Konuray

https://doi.org/10.15237/gida.GD19021

Cited By: 5

Abstract

Bu çalışmanın amacı, probiyotik bitter çikolata
üretiminde mikroenkapsüle Lactobacillus rhamnosus kullanımının farklı
sıcaklıklardaki depolama süresince canlı probiyotik hücre sayısı ve duyusal
özellikler üzerindeki etkisini araştırmaktır. Çalışmada probiyotik çikolata
üretiminde kullanılan L. rhamnosus ekstrüzyon tekniği ile mikroenkapsüle
edilmiş ve probiyotik çikolatalar 2 farklı sıcaklıkta (4^oC ve 25^oC)
60 gün boyunca depolanmıştır. Mikroenkapsülasyon işlemi çikolatanın erime
sıcaklıklarında probiyotik kültürlere dayanım kazandırmıştır. 4^oC’de
depolamanın canlı hücre sayısını koruma yönünden daha elverişli olduğu tespit
edilirken, 25^oC’de depolama sonucunda çikolatalardaki probiyotik
hücre sayısında ciddi düzeyde düşüş gözlenmiştir. Sonuç olarak bitter çikolata
üretiminde mikroenkapsülasyon işlemi ve 4^oC’de buzdolabı
koşullarında depolama probiyotik hücre dayanımını arttırdığı için önerilmiştir. 

Keywords

Çikolata, probiyotik, mikronkapslülasyon, L.rhamnosus

THE USE OF MICROENCAPSULATED LACTOBACILLUS RHAMNOSUS IN PROBIOTIC BITTER CHOCOLATE PRODUCTION

Abstract

The aim of this study was to
investigate the effects of the use of microencapsulated Lactobacillus
rhamnosus in the production of probiotic bitter chocolate on probiotic
viable cell count and sensory properties during storage at different
temperatures.  L. rhamnosus used
in the production of probiotic chocolate was microencapsulated by extrusion
technique and probiotic chocolate was stored at two different temperature (4^oC
and 25^oC) throughout 60 days. The microencapsulation provided
resistance to probiotic cultures at chocolate melting temperatures. While
storage at 4^oC was found more convenient to protect the survival of
probiotic cells, storage at 25^oC caused a serious decline in
probiotic viability of tested microorganism in chocolates. As a result, microencapsulation
technique and storage under refrigerator conditions (at 4^oC) has
been suggested to ensure the stability of probiotic cells in bitter chocolate
production.

Keywords

Chocolate, probiotic, microencapsulation, L. rhamnosus

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