Utjecaj dodatka probiotika Lactobacillus helveticus M92 na funkcionalna svojstva mliječne čokolade

master's thesis

• Title (english): Effect of probiotic Lactobacillus helveticus M92 on the functional properties of milk chocolate
• Author: Morena Horvat
• Mentor: Jagoda Šušković (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology); Zagreb
• Defense date and country: 2011-09-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je proizvesti mliječnu čokoladu s dodatkom probiotika Lactobacillus helveticus M92. Provedene analize pokazale su da probiotički soj L. helveticus M92 dobro preživljava u simuliranim uvjetima gastrointestinalnog trakta kada se nalazi u novom probiotičkom proizvodu. Dodatak probiotičkog soja L. helveticus M92 nije izazvao nikakve promjene ni kemijskih, niti senzorskih svojstava čokolade. Mliječna čokolada u kojoj je saharoza zamijenjena maltitolom i inulinom ima smanjenu energetsku vrijednost i dobar je izvor dijetalnih vlakana. Zbog dodatka probiotika L. helveticus M92 i zamjene saharoze sa maltitolom i inulinom u mliječnu čokoladu očekuje se pozitivni učinak na ljudsko zdravlje. Takvu mliječnu čokoladu ubrajamo u funkcionalne čokolade.

Abstract (english)

The aim of this study was to produce a milk chocolate with added probiotic Lactobacillus helveticus M92. The analysis showed that the probiotic strain L. helveticus M92 survives well in a simulated gastrointestinal tract when there is a new probiotic products. Addition of the probiotic strain L. helveticus M92 did not cause any changes in either chemical or sensory properties of chocolate. Milk chocolate, in which sucrose was replaced by maltitol and inulin has a reduced energy value and a good source of dietary fiber. Due to the addition of probiotic L. helveticus M92 and the replacement of sucrose with maltitol and inulin in milk chocolate, positive effect on human health, is expected. Because of that such milk chocolate is considered the functional chocolate.

• Keywords: mliječna čokolada; probiotik; Lactobacillus helveticus M92; funkcionalna svojstva
• Keywords (english): chocolate milk; probiotic; Lactobacillus helveticus M92; functional properties
• Language: english
• URN:NBN: urn:nbn:hr:159:263910
• Study programme: Title: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Repository: Repository of the Faculty of Food Technology and Biotechnology
• Created on: 2017-05-31 10:48:43