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 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 21 Issue: 12
  • Publication Date: 2020
  • Doi Number: 10.2174/1389201021666200423105856
  • Title of Journal : CURRENT PHARMACEUTICAL BIOTECHNOLOGY
  • Page Numbers: pp.1224-1231
  • Keywords: Sucrose-free, chocolate, probiotic, rheological, sensory attributes

Abstract

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