Year 2019, Volume 44, Issue 2, Pages 238 - 247 2019-04-15

THE USE OF MICROENCAPSULATED LACTOBACILLUS RHAMNOSUS IN PROBIOTIC BITTER CHOCOLATE PRODUCTION
PROBİYOTİK BİTTER ÇİKOLATA ÜRETİMİNDE MİKROENKAPSÜLE LACTOBACILLUS RHAMNOSUS KULLANIMI

Emel Ünal Turhan [1] , Zerrin Erginkaya [2] , Ezgi Sarıkodal [3] , Serya Tülin Özkütük [4] , Gözde Konuray [5]

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

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

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Primary Language tr
Subjects Science
Published Date 2019
Journal Section Articles
Authors

Orcid: 0000-0002-0284-574X
Author: Emel Ünal Turhan (Primary Author)
Institution: Osmaniye Korkut Ata Üniversitesi, Kadirli Uygulamalı Bilimler Yüksekokulu, Gıda Teknolojisi Bölümü
Country: Turkey


Orcid: 0000-0001-6208-2927
Author: Zerrin Erginkaya

Author: Ezgi Sarıkodal

Author: Serya Tülin Özkütük

Author: Gözde Konuray

Dates

Publication Date: April 15, 2019

Bibtex @research article { gida512156, journal = {GIDA}, issn = {1300-3070}, eissn = {1309-6273}, address = {Gıda Teknolojisi Derneği}, year = {2019}, volume = {44}, pages = {238 - 247}, doi = {10.15237/gida.GD19021}, title = {PROBİYOTİK BİTTER ÇİKOLATA ÜRETİMİNDE MİKROENKAPSÜLE LACTOBACILLUS RHAMNOSUS KULLANIMI}, key = {cite}, author = {Ünal Turhan, Emel and Erginkaya, Zerrin and Sarıkodal, Ezgi and Özkütük, Serya Tülin and Konuray, Gözde} }
APA Ünal Turhan, E , Erginkaya, Z , Sarıkodal, E , Özkütük, S , Konuray, G . (2019). PROBİYOTİK BİTTER ÇİKOLATA ÜRETİMİNDE MİKROENKAPSÜLE LACTOBACILLUS RHAMNOSUS KULLANIMI. GIDA, 44 (2), 238-247. DOI: 10.15237/gida.GD19021
MLA Ünal Turhan, E , Erginkaya, Z , Sarıkodal, E , Özkütük, S , Konuray, G . "PROBİYOTİK BİTTER ÇİKOLATA ÜRETİMİNDE MİKROENKAPSÜLE LACTOBACILLUS RHAMNOSUS KULLANIMI". GIDA 44 (2019): 238-247 <http://dergipark.org.tr/gida/issue/43567/512156>
Chicago Ünal Turhan, E , Erginkaya, Z , Sarıkodal, E , Özkütük, S , Konuray, G . "PROBİYOTİK BİTTER ÇİKOLATA ÜRETİMİNDE MİKROENKAPSÜLE LACTOBACILLUS RHAMNOSUS KULLANIMI". GIDA 44 (2019): 238-247
RIS TY - JOUR T1 - PROBİYOTİK BİTTER ÇİKOLATA ÜRETİMİNDE MİKROENKAPSÜLE LACTOBACILLUS RHAMNOSUS KULLANIMI AU - Emel Ünal Turhan , Zerrin Erginkaya , Ezgi Sarıkodal , Serya Tülin Özkütük , Gözde Konuray Y1 - 2019 PY - 2019 N1 - doi: 10.15237/gida.GD19021 DO - 10.15237/gida.GD19021 T2 - GIDA JF - Journal JO - JOR SP - 238 EP - 247 VL - 44 IS - 2 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD19021 UR - https://doi.org/10.15237/gida.GD19021 Y2 - 2019 ER -
EndNote %0 THE JOURNAL OF FOOD PROBİYOTİK BİTTER ÇİKOLATA ÜRETİMİNDE MİKROENKAPSÜLE LACTOBACILLUS RHAMNOSUS KULLANIMI %A Emel Ünal Turhan , Zerrin Erginkaya , Ezgi Sarıkodal , Serya Tülin Özkütük , Gözde Konuray %T PROBİYOTİK BİTTER ÇİKOLATA ÜRETİMİNDE MİKROENKAPSÜLE LACTOBACILLUS RHAMNOSUS KULLANIMI %D 2019 %J GIDA %P 1300-3070-1309-6273 %V 44 %N 2 %R doi: 10.15237/gida.GD19021 %U 10.15237/gida.GD19021
ISNAD Ünal Turhan, Emel , Erginkaya, Zerrin , Sarıkodal, Ezgi , Özkütük, Serya Tülin , Konuray, Gözde . "PROBİYOTİK BİTTER ÇİKOLATA ÜRETİMİNDE MİKROENKAPSÜLE LACTOBACILLUS RHAMNOSUS KULLANIMI". GIDA 44 / 2 (April 2019): 238-247. https://doi.org/10.15237/gida.GD19021
AMA Ünal Turhan E , Erginkaya Z , Sarıkodal E , Özkütük S , Konuray G . PROBİYOTİK BİTTER ÇİKOLATA ÜRETİMİNDE MİKROENKAPSÜLE LACTOBACILLUS RHAMNOSUS KULLANIMI. GIDA. 2019; 44(2): 238-247.
Vancouver Ünal Turhan E , Erginkaya Z , Sarıkodal E , Özkütük S , Konuray G . PROBİYOTİK BİTTER ÇİKOLATA ÜRETİMİNDE MİKROENKAPSÜLE LACTOBACILLUS RHAMNOSUS KULLANIMI. GIDA. 2019; 44(2): 247-238.