Effect of Various Bulk Sweeteners on the Survivability of Lactobacillus casei 431 in Milk Chocolate: Rheological and Sensory Properties Analysis


Rad A. H., Pirouzian H. R., Toker O. S., KONAR N.

CURRENT PHARMACEUTICAL BIOTECHNOLOGY, vol.21, no.12, pp.1224-1231, 2020 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 21 Issue: 12
  • Publication Date: 2020
  • Doi Number: 10.2174/1389201021666200423105856
  • Journal Name: CURRENT PHARMACEUTICAL BIOTECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, BIOSIS, Biotechnology Research Abstracts, Chemical Abstracts Core, EMBASE, MEDLINE
  • Page Numbers: pp.1224-1231
  • Keywords: Sucrose-free, chocolate, probiotic, rheological, sensory attributes
  • Eskisehir Osmangazi University Affiliated: No

Abstract

Background: Probiotics are the most widely consumed functional food. Consumers demand the production of foods also in low-calorie forms.