Possibility of the production of probiotic chocolate yogurt
Subject Areas : Food Science and TechnologyM. Sharifi Soltani 1 , G. Karim 2 , R. Pourahmad 3
1 - M.Sc. Student, Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
2 - Professor, Department of Food Hygiene and Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
3 - Associate Professor, Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
Keywords: Lactobacillus acidophilus, Probiotic yogurt, cacao powder, Bifidobacterium lactis,
Abstract :
The aim of study was to produce a low-fat cacao containing probiotic yogurt. For this reason a combination of probiotic bacteria, lactobacillus acidophilus and Bifidobacterium lactis (3% w/w) together with 0.8% cacao powder, 5% sugar as a well as 1.2% cacao powder with 7% sugar were used to produce a synbiotic yogurt (0.5% and 1.5% fat). Populations of probiotics bacteria, physiochemical and sensory properties of the yogurt samples were evaluated throughout the storage period (1, 7, 14, and 21 days). Result showed that cacao as prebiotic could significantly increase the viability of L. acidophilus (P<0.01); besides no significant difference was observed between the populations of B. lactis in the chocolate yogurt and control samples. The highest quantity of the probiotic bacteria was observed at day 7, followed by a decrease in their number; however their populations remained above 7 log cfu/g. Moreover, pH value of the samples decreased over the time of storage, but pH value of the cacao-containing samples increased significantly (P<0.01).In comparison with the control group, no significant increase was recorded in the lipid content of the samples with cacao and sugar, meanwhile the amount of dry matter was higher than control samples (P<0.01). It could be concluded that apart from the prebiotic properties of cacao on L. acidophilus,it can improve the nutritional value of probiotic yogurt and increases the calorie of the product. However for achieving better sensory properties, changes should be considered in the formulation.
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● Akalın, A.S., Unal, G., Dinkci, N., and Hayaloglu, A.A. (2012). Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate. Journal of Dairy Science, 95: 3617–3628.
● Akin, M.B., Akın, M.S., and Kırmacı, Z. (2007). Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream. Food Chemistry, 104: 93–99.
● Dols, J.A.M., Boon, M.E., Monachese, M., Changalucha, J., Butamanya, N., Varriano, S., Vihant, O., Hullegie, Y., van Tienen, A., Hummelen, R., and Reid, G. (2011). The impact of probiotic yogurt on HIV positive women in Tanzania. International Dairy Journal, 21: 575–577.
● Donkar, O.N., Nilmini, S.L.I., Stolic, P., Vasiljevic, T., and Shah, N.P. (2007). Survival and activity of selected probiotic organisms in set-type yogurt during cold storage. International Dairy Journal, 16: 1181–1189.
● Erdem, O., Gultekin-ozguven, M., Berktas, I., Ersan, s., Tuna, H.E., Karadag, A., and Ozcelik, B. (2013). Development of a Novel Synbiotic Dark Chocolate Enriched with Bacillus indicus HU36, Maltodextrin and Lemon Fiber: Optimization by Response Surface Methodology. Food Science and Technology. 56 (1): 187–193.
● Farnworth, E.R., Mainville, I., Desjardins, M.P., Gardner, N., Fliss, I., and Champagne, C. (2007). Growth of probiotic bacteria and bifidobacteria in a soy yogurt formulation. International Journal of Food Microbiology, 116: 174–181.
● Hoppert, K., Zahn, S., Jänecke, L., Mai, R., Hoffmann, S., and Rohm, H. (2013). Consumer acceptance of regular and reduced-sugar yogurt enriched with different types of dietary fiber. International Dairy Journal, 28: 1–7.
● Irkin, R., and Guldas, M. (2011). Evaluation of cacao-pudding as a probiotic food carrier and sensory acceptability properties. Acta agriculturae Slovenica, 97: 223-232.
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● Institute of Standards and Industrial Research of Iran (2008).Yoghurt-Characteristics and test methods. Standard No. 695. [in Persian]
● Institute of Standards and Industrial Research of Iran (2007). Milk and dairy products - Enumeration of colony forming units mold or yeast - colony count at 25 ° C in the plate. Standard No. 10154. [in Persian]
● Institute of Standards and Industrial Research of Iran (2007). Microbiology of food and animal feeding stuffs - Comprehensive method for counting coliforms - colony count method - national standard of 9263. [in Persian]
● Institute of Standards and Industrial Research of Iran (2006). Determination of acidity titratable and potentiometric ph in milk and milk products, 1st Edition, Standard No. 2852. [in Persian]
● Institute of Standards and Industrial Research of Iran (2005). Detection and enumeration of presumptive Escherichia coli in foods - most probable number technique, 1st Revision, 3rd Edition, Standard No. 2946. [in Persian]
● Institute of Standards and Industrial Research of Iran (2005). Microbiology of food and animal feeding stuffs - enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) - Test Method, Part I, using medium-range Culture medium Bard - Parker agar. Standard No. 1-6806. [in Persian]
● Institute of Standards and Industrial Research of Iran (2004). Milk and dairy products - raw milk specifications and test methods. Standard No. 164. [in Persian]
● Institute of Standards and Industrial Research of Iran (2002). Cheese and processed cheese - Determination of total dry matter (Reference method) - Test Method (revised). Standard No. 1753. [in Persian]
● Institute of Standards and Industrial Research of Iran (2002). Milk and dairy products - total count of colonies of microorganisms at 30 degrees Celsius. Standard No. 5484. [in Persian]
● Institute of Standards and Industrial Research of Iran (1991). Measurement Milk fat. Standard No. 366. [in Persian]
● Jayeola, C. O., Yahaya, L. E., and Igbinadolor, R. O. (2010). Cocoa powder supplementation in yoghurt production. Journal of Food Technology, 3: 82-85.
● Lollo P.C.B., de Moura, C.S., Morato, P.N., Cruz, A.G., and Castro, W.F. (2013). Corrigendum to “Probiotic yogurt offers higher immune-protection than probiotic whey beverage. Food Research International, 54: 923.
● Madhu, A.N., Amrutha, N., and Prapulla, S.G. (2012). Characterization and antioxidant property of probiotic and synbiotic yogurts. Probiotics and Antimicrobial Proteins, 4: 90-97.
● Marafon A.P., Sumi, A., Granato, D., Alcântara, M.R., Tamime, A.Y., and Nogueira de Oliveira, M. (2011). Effects of partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage. Journal of Dairy Science, 94: 5330–5340.
● Matto, J., Malinen, E., Suihko, M. L., Alander, M., Palva, A. and Saarela, M. (2004). Genetic heterogeneity and technological properties of intestinal bifidobacteria. Journal of Applied Microbiology. 97: 459–470.
● Possemiers, S., Marzorati, M., Verstraete, W., and Van de Wiele, T. (2010). Bacteria and chocolate, A successful combination for probiotic delivery. International Journal of Food Microbiology, 141: 97–103.
● Ricci, G., Borgo, F., Ferrario, C., and Fortina, M. G. (2011). Cocoa powder as delivery medium for probiotic Lactobacillus strains. Advances in Microbiology,1: 1-6.
● Rokka, S., and Rantamäki, P. (2010). Protecting probiotic bacteria by microencapsulation: challenges for industrial applications. European Food Research and Technology, 231: 1-12.
● Shah, N.P.(2000). Symposium: prodiotic bacteria selective enumeration and survival in dairy foods. Journal of Dairy Science, 83: 894-907.
● Soukoulis, C., Lyroni, E., and Tzia, C. (2010). Sensory profiling and hedonic judgement of probiotic ice cream as a function of hydrocolloids, yogurt and milk fat content. Food Science and Technology, 43: 1351–1358.
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● Akalın, A.S., Unal, G., Dinkci, N., and Hayaloglu, A.A. (2012). Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate. Journal of Dairy Science, 95: 3617–3628.
● Akin, M.B., Akın, M.S., and Kırmacı, Z. (2007). Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream. Food Chemistry, 104: 93–99.
● Dols, J.A.M., Boon, M.E., Monachese, M., Changalucha, J., Butamanya, N., Varriano, S., Vihant, O., Hullegie, Y., van Tienen, A., Hummelen, R., and Reid, G. (2011). The impact of probiotic yogurt on HIV positive women in Tanzania. International Dairy Journal, 21: 575–577.
● Donkar, O.N., Nilmini, S.L.I., Stolic, P., Vasiljevic, T., and Shah, N.P. (2007). Survival and activity of selected probiotic organisms in set-type yogurt during cold storage. International Dairy Journal, 16: 1181–1189.
● Erdem, O., Gultekin-ozguven, M., Berktas, I., Ersan, s., Tuna, H.E., Karadag, A., and Ozcelik, B. (2013). Development of a Novel Synbiotic Dark Chocolate Enriched with Bacillus indicus HU36, Maltodextrin and Lemon Fiber: Optimization by Response Surface Methodology. Food Science and Technology. 56 (1): 187–193.
● Farnworth, E.R., Mainville, I., Desjardins, M.P., Gardner, N., Fliss, I., and Champagne, C. (2007). Growth of probiotic bacteria and bifidobacteria in a soy yogurt formulation. International Journal of Food Microbiology, 116: 174–181.
● Hoppert, K., Zahn, S., Jänecke, L., Mai, R., Hoffmann, S., and Rohm, H. (2013). Consumer acceptance of regular and reduced-sugar yogurt enriched with different types of dietary fiber. International Dairy Journal, 28: 1–7.
● Irkin, R., and Guldas, M. (2011). Evaluation of cacao-pudding as a probiotic food carrier and sensory acceptability properties. Acta agriculturae Slovenica, 97: 223-232.
● Institute of Standards and Industrial Research of Iran (2008). Probiotic yogurt - Characteristics and test methods. Standard No. 11325. [in Persian]
● Institute of Standards and Industrial Research of Iran (2008).Yoghurt-Characteristics and test methods. Standard No. 695. [in Persian]
● Institute of Standards and Industrial Research of Iran (2007). Milk and dairy products - Enumeration of colony forming units mold or yeast - colony count at 25 ° C in the plate. Standard No. 10154. [in Persian]
● Institute of Standards and Industrial Research of Iran (2007). Microbiology of food and animal feeding stuffs - Comprehensive method for counting coliforms - colony count method - national standard of 9263. [in Persian]
● Institute of Standards and Industrial Research of Iran (2006). Determination of acidity titratable and potentiometric ph in milk and milk products, 1st Edition, Standard No. 2852. [in Persian]
● Institute of Standards and Industrial Research of Iran (2005). Detection and enumeration of presumptive Escherichia coli in foods - most probable number technique, 1st Revision, 3rd Edition, Standard No. 2946. [in Persian]
● Institute of Standards and Industrial Research of Iran (2005). Microbiology of food and animal feeding stuffs - enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) - Test Method, Part I, using medium-range Culture medium Bard - Parker agar. Standard No. 1-6806. [in Persian]
● Institute of Standards and Industrial Research of Iran (2004). Milk and dairy products - raw milk specifications and test methods. Standard No. 164. [in Persian]
● Institute of Standards and Industrial Research of Iran (2002). Cheese and processed cheese - Determination of total dry matter (Reference method) - Test Method (revised). Standard No. 1753. [in Persian]
● Institute of Standards and Industrial Research of Iran (2002). Milk and dairy products - total count of colonies of microorganisms at 30 degrees Celsius. Standard No. 5484. [in Persian]
● Institute of Standards and Industrial Research of Iran (1991). Measurement Milk fat. Standard No. 366. [in Persian]
● Jayeola, C. O., Yahaya, L. E., and Igbinadolor, R. O. (2010). Cocoa powder supplementation in yoghurt production. Journal of Food Technology, 3: 82-85.
● Lollo P.C.B., de Moura, C.S., Morato, P.N., Cruz, A.G., and Castro, W.F. (2013). Corrigendum to “Probiotic yogurt offers higher immune-protection than probiotic whey beverage. Food Research International, 54: 923.
● Madhu, A.N., Amrutha, N., and Prapulla, S.G. (2012). Characterization and antioxidant property of probiotic and synbiotic yogurts. Probiotics and Antimicrobial Proteins, 4: 90-97.
● Marafon A.P., Sumi, A., Granato, D., Alcântara, M.R., Tamime, A.Y., and Nogueira de Oliveira, M. (2011). Effects of partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage. Journal of Dairy Science, 94: 5330–5340.
● Matto, J., Malinen, E., Suihko, M. L., Alander, M., Palva, A. and Saarela, M. (2004). Genetic heterogeneity and technological properties of intestinal bifidobacteria. Journal of Applied Microbiology. 97: 459–470.
● Possemiers, S., Marzorati, M., Verstraete, W., and Van de Wiele, T. (2010). Bacteria and chocolate, A successful combination for probiotic delivery. International Journal of Food Microbiology, 141: 97–103.
● Ricci, G., Borgo, F., Ferrario, C., and Fortina, M. G. (2011). Cocoa powder as delivery medium for probiotic Lactobacillus strains. Advances in Microbiology,1: 1-6.
● Rokka, S., and Rantamäki, P. (2010). Protecting probiotic bacteria by microencapsulation: challenges for industrial applications. European Food Research and Technology, 231: 1-12.
● Shah, N.P.(2000). Symposium: prodiotic bacteria selective enumeration and survival in dairy foods. Journal of Dairy Science, 83: 894-907.
● Soukoulis, C., Lyroni, E., and Tzia, C. (2010). Sensory profiling and hedonic judgement of probiotic ice cream as a function of hydrocolloids, yogurt and milk fat content. Food Science and Technology, 43: 1351–1358.
