Utjecaj dodatka probiotika Lactobacillus helveticus M92 na funkcionalna svojstva crne čokolade

master's thesis

• Title (english): Effects of addition of probiotic Lactobacillus helveticus M92 on functionl properties of dark chocolate
• Author: Karmen Vuger
• Mentor: Jagoda Šušković (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology); Zagreb
• Defense date and country: 2011-09-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je proizvesti crnu čokoladu u koju je dodan probiotički soj Lactobacillus helveticus M92 te je saharoza zamijenjena maltitolom i inulinom te kao takva poprima obilježja funkcionalne sinbiotičke čokolade. Prebiotička crna čokolada ima smanjenu energetsku vrijednost i izvor je dijetalnih vlakana te zajedno sa dodatkom probiotičkog soja ostvaruje sinbiotički učinak na ljudsko zdravlje. Stanice probiotičkog soja Lactobacillus helveticus M92 su prije dodatka u čokoladu mikroinkapsulirane u alginatu jer preživljavaju u većem broju u simuliranim uvjetima gastrointestinalnog trakta nego kao slobodne stanice bez zaštitnog omotača. Također je utvrđeno da crna čokolada s maltitolom i inulinom ima zaštitno djelovanje na probiotički soj i čini dobar matriks za pripremu funkcionalne sinbiotičke čokolade. Dodatak probiotika ne utječe na senzorska svojstva crne čokolade dok je prebiotička crna čokolada u usporedbi sa standardnom imala promjenjena senzorska svojstva zbog slabije slatkoće maltitola i neznatne slatkoće inulina.

Abstract (english)

The aim of this study was to produce dark chocolate with probiotic strain Lactobacillus helveticus M92 and in which sucrose was replaced by maltitol and inulin and as such takes on the characteristics of functional synbiotic chocolate. Prebiotic dark chocolate has reduced energy value and it is source of dietery fiber and together with added probiotic strain has sinbiotic effect on human health. Cells of the probiotic strains Lactobacillus helveticus M92 were microencapsulated in alginate before addition in the chocolate because they survive in greater numbers in a simulated gastrointestinal tract than free cells which are not microencapsulated. It was also found that dark cholcolate with maltitol and inulin has a protective effect on the probiotic strain and makes good matrix for the preparation of functional sinbiotic chocolate. Addition of probiotics does not affect the sensory properties of chocolate when prebiotic dark chocolate had modified sensory properties as compared with standard because of low sweetness of maltitol and slight sweetness of inulin.

• Keywords: funkcionalna sinbiotička čokolada; Lactobacillus helveticus M92; prebiotik; probiotička crna čokolada
• Keywords (english): functional sinbiotic chocolate; Lactobacillus helveticus M92; prebiotic; probiotic dark chocolate
• Language: croatian
• URN:NBN: urn:nbn:hr:159:142504
• Study programme: Title: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-31 12:30:05