Work

Formulation optimization of a probiotic low-calorie chocolate milk and investigating its qualitative properties during storage

Year: 2024

Type: article

Abstract: In this work, the formulation of chocolate milk comprising inulin, stevia, chia seed gum (CSG), and whey protein concentrate (WPC) was optimized and then enriched with an encapsulated probiotic strain Lactobacillus acidophilus (DSM1643). The optimal conditions were found to be 7.99% inulin, 70% stevia, 0.34% CSG, and 1% WPC. Under these conditions, the viscosity, sedimentation percentage, average particle size, and general acceptance of the product were respectively equal to 40.69 mPa.s, 2.2%, 434.221 nm, and 5.1. Next, the chocolate milk was enriched with probiotic bacteria and evaluated. The probiotic strain was resistant to simulated gastrointestinal conditions. The bacteria count did not undergo a significant change until the 5th day of storage. The results showed that the inulin, stevia, CSG, and WPC at optimal concentrations and encapsulated probiotic bacteria could be simultaneously applied to produce a product with good properties.

Source: Heliyon

DOI: 10.1016/j.heliyon.2024.e36430

Authors: Shahram Saedi, Sara Jafarian, Seyyed Hossein Hosseini Ghaboos, Leila Rozbeh Nasiraei

Institutions: Islamic Azad University, Tehran, Islamic Azad University, Azadshahr Branch

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: gold

Estimated APC paid: $2,100