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Journals / Gıda / 2026 / Cilt: 44 Sayı: 2

THE USE OF MICROENCAPSULATED LACTOBACILLUS RHAMNOSUS IN PROBIOTIC BITTER CHOCOLATE PRODUCTION

PROBİYOTİK BİTTER ÇİKOLATA ÜRETİMİNDE MİKROENKAPSÜLE LACTOBACILLUS RHAMNOSUS KULLANIMI

Emel Ünal Turhan(Osmaniye Korkut Ata Üniversitesi, Kadirli Uygulamalı Bilimler Yüksekokulu, Gıda Teknolojisi Bölümü)0000-0002-0284-574X
Zerrin Erginkaya0000-0001-6208-2927
Ezgi Sarıkodal
Serya Tülin Özkütük
Gözde Konuray
Journal
Gıda
Pages
238–247
Publication Date
2019-04-15
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

As a result, microencapsulation technique and storage under refrigerator conditions (at 4 o C) has been suggested to ensure the stability of probiotic cells in bitter chocolate production.

📌 3 Key Takeaways

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Objective & Hypothesis: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.
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Key Findings & Data:L. rhamnosus used in the production of probiotic chocolate was microencapsulated by extrusion technique and probiotic chocolate was stored at two different temperature (4 o C and 25 o C) throughout 60 days.
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Conclusion & Impact:As a result, microencapsulation technique and storage under refrigerator conditions (at 4 o C) has been suggested to ensure the stability of probiotic cells in bitter chocolate production.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Çikolata · probiyotik · mikronkapslülasyon

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 o C and 25 o C) throughout 60 days. The microencapsulation provided resistance to probiotic cultures at chocolate melting temperatures. While storage at 4 o C was found more convenient to protect the survival of probiotic cells, storage at 25 o C caused a serious decline in probiotic viability of tested microorganism in chocolates. As a result, microencapsulation technique and storage under refrigerator conditions (at 4 o C) has been suggested to ensure the stability of probiotic cells in bitter chocolate production.

Özet

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 o C ve 25 o C) 60 gün boyunca depolanmıştır. Mikroenkapsülasyon işlemi çikolatanın erime sıcaklıklarında probiyotik kültürlere dayanım kazandırmıştır. 4 o C’de depolamanın canlı hücre sayısını koruma yönünden daha elverişli olduğu tespit edilirken, 25 o C’de depolama sonucunda çikolatalardaki probiyotik hücre sayısında ciddi düzeyde düşüş gözlenmiştir. Sonuç olarak bitter çikolata üretiminde mikroenkapsülasyon işlemi ve 4 o C’de buzdolabı koşullarında depolama probiyotik hücre dayanımını arttırdığı için önerilmiştir.

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Cite This Article

Turhan, E. Ü., Erginkaya, Z., Sarıkodal, E., Özkütük, S. T., Konuray, G. (2019). THE USE OF MICROENCAPSULATED LACTOBACILLUS RHAMNOSUS IN PROBIOTIC BITTER CHOCOLATE PRODUCTION. Gıda, Cilt: 44 Sayı: 2, 238–247. https://doi.org/10.15237/gida.GD19021

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