Naslov
Functional chocolate with prebiotic and probiotic

Autori
Carić, Marija ; Kanižaj, Nuša ; Kujundžić, Dijana ; Papeša, Sunčica ; Kos, Blaženka ; Šušković, Jagoda

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, ostalo

Skup
4th Central Europena Congress on Food and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, Central European Meeting

Mjesto i datum
Cavtat, Hrvatska, 15.05.2008. - 17.05.2008

Vrsta sudjelovanja
Poster

Vrsta recenzije
Nije recenziran

Ključne riječi
chocolate; inulin; polydextrose; lactitol; bifidobacteria

Sažetak
The aim of this study was to test the hypothesis that prebiotic sugars such as inulin, polydextrose, lactitol etc., could be added to chocolate recipes. The formulations were intended to achieve quality benefits fort the industry without imposing a negative impact on sensory perception, consumer liking or other parameters relevant to quality. As chocolate is eaten more for pleasure than for nutrition, consumer acceptance must be borne in mind where altering recipes. As inulin improved the flow and sensory characteristics, it could be recommended both for its physical and nutritional properties. Because of the improved flow properties a slight reduction of total fat content seems possible. Additional benefits could be gained by inulin’ s attribute to have limited digestibility and selectively stimulate the beneficial intestinal bacteria, especially autochthonous bifidobacteria and added allochthonous probiotic bacteria. Further development seems worthwhile.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija

POVEZANOST RADA