TY  - JOUR
T1  - PROBİYOTİK BİTTER ÇİKOLATA ÜRETİMİNDE MİKROENKAPSÜLE LACTOBACILLUS RHAMNOSUS KULLANIMI
TT  - THE USE OF MICROENCAPSULATED LACTOBACILLUS RHAMNOSUS  IN PROBIOTIC BITTER CHOCOLATE PRODUCTION
AU  - Ünal Turhan, Emel
AU  - Erginkaya, Zerrin
AU  - Sarıkodal, Ezgi
AU  - Özkütük, Serya Tülin
AU  - Konuray, Gözde
PY  - 2019
DA  - April
DO  - 10.15237/gida.GD19021
JF  - Gıda
JO  - GIDA
PB  - Gıda Teknolojisi Derneği
WT  - DergiPark
SN  - 1300-3070
SP  - 238
EP  - 247
VL  - 44
IS  - 2
LA  - tr
AB  - Bu çalışmanın amacı, probiyotik bitter çikolataüretiminde mikroenkapsüle Lactobacillus rhamnosus kullanımının farklısıcaklıklardaki depolama süresince canlı probiyotik hücre sayısı ve duyusalözellikler üzerindeki etkisini araştırmaktır. Çalışmada probiyotik çikolataüretiminde kullanılan L. rhamnosus ekstrüzyon tekniği ile mikroenkapsüleedilmiş ve probiyotik çikolatalar 2 farklı sıcaklıkta (4oC ve 25oC)60 gün boyunca depolanmıştır. Mikroenkapsülasyon işlemi çikolatanın erimesıcaklıklarında probiyotik kültürlere dayanım kazandırmıştır. 4oC’dedepolamanın canlı hücre sayısını koruma yönünden daha elverişli olduğu tespitedilirken, 25oC’de depolama sonucunda çikolatalardaki probiyotikhücre sayısında ciddi düzeyde düşüş gözlenmiştir. Sonuç olarak bitter çikolataüretiminde mikroenkapsülasyon işlemi ve 4oC’de buzdolabıkoşullarında depolama probiyotik hücre dayanımını arttırdığı için önerilmiştir.
KW  - Çikolata
KW  - probiyotik
KW  - mikronkapslülasyon
KW  - L.rhamnosus
N2  - The aim of this study was toinvestigate the effects of the use of microencapsulated Lactobacillusrhamnosus in the production of probiotic bitter chocolate on probioticviable cell count and sensory properties during storage at differenttemperatures. L. rhamnosus usedin the production of probiotic chocolate was microencapsulated by extrusiontechnique and probiotic chocolate was stored at two different temperature (4oCand 25oC) throughout 60 days. The microencapsulation providedresistance to probiotic cultures at chocolate melting temperatures. Whilestorage at 4oC was found more convenient to protect the survival ofprobiotic cells, storage at 25oC caused a serious decline inprobiotic viability of tested microorganism in chocolates. As a result, microencapsulationtechnique and storage under refrigerator conditions (at 4oC) hasbeen suggested to ensure the stability of probiotic cells in bitter chocolateproduction.
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UR  - https://doi.org/10.15237/gida.GD19021
L1  - https://dergipark.org.tr/tr/download/article-file/667157
ER  -