Development of a potentially functional chocolate spread containing probiotics and structured triglycerides

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorUniversidade Estadual de Campinas (UNICAMP)-
Autor(es): dc.contributorCentre of Cereals and Chocolate Technology (CEREAL CHOCOTEC)-
Autor(es): dc.contributorSan Miguel de Tucumán-
Autor(es): dc.creatorde Souza Correia Cozentino, Izabela-
Autor(es): dc.creatorVeloso de Paula, Ariela-
Autor(es): dc.creatorAugusto Ribeiro, Clovis-
Autor(es): dc.creatorDuran Alonso, Jovan-
Autor(es): dc.creatorGrimaldi, Renato-
Autor(es): dc.creatorLuccas, Valdecir-
Autor(es): dc.creatorTaranto, Maria Pia-
Autor(es): dc.creatorCardoso Umbelino Cavallini, Daniela-
Data de aceite: dc.date.accessioned2025-08-21T20:28:34Z-
Data de disponibilização: dc.date.available2025-08-21T20:28:34Z-
Data de envio: dc.date.issued2022-04-29-
Data de envio: dc.date.issued2022-04-29-
Data de envio: dc.date.issued2022-01-14-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.lwt.2021.112746-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/229883-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/229883-
Descrição: dc.descriptionNew functional hazelnut and chocolate spreads, containing the probiotic strain Enterococcus faecium CRL 183 and different concentrations of medium-long-medium (MLM)-type structured triacylglycerols (TAGs) were developed. TAGs did not alter the viability of the probiotic strain, during 180 days of storage at 20 °C. The formulations presented similar contents of proteins, lipids, and carbohydrates, water activity below 0.5, thermal stability and were microbiologically stable. The decrease of saturated fat had a negative effect on the rheological properties of the spreads, with reduction on viscosity, Casson yield value and texture parameters. However, only the spread with 75% substitution of vegetable fat by structured TAG showed severe reduction in rheological properties that affected the product spreadability. The use of probiotic strain and replacement of fat (50%) by MLM-type TAG resulted in a new functional chocolate spread with significant increment in medium-chain and unsaturated fatty acids.-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionDepartment of Clinical Analysis School of Pharmaceutical Sciences Sao Paulo State University (UNESP)-
Descrição: dc.descriptionDepartment of Engineering Bioprocesses and Biotechnology Sao Paulo State University (UNESP) School of Pharmaceutical Sciences-
Descrição: dc.descriptionDepartment of Analytical Chemistry Sao Paulo State University (UNESP) Institute of Chemistry of Araraquara-
Descrição: dc.descriptionDepartment of Food Technology School of Food Engineering State University of Campinas (UNICAMP)-
Descrição: dc.descriptionInstitute of Food Technology (ITAL) Centre of Cereals and Chocolate Technology (CEREAL CHOCOTEC)-
Descrição: dc.descriptionReference Center for Lactobacilos (CERELA) San Miguel de Tucumán-
Descrição: dc.descriptionDepartment of Clinical Analysis School of Pharmaceutical Sciences Sao Paulo State University (UNESP)-
Descrição: dc.descriptionDepartment of Engineering Bioprocesses and Biotechnology Sao Paulo State University (UNESP) School of Pharmaceutical Sciences-
Descrição: dc.descriptionDepartment of Analytical Chemistry Sao Paulo State University (UNESP) Institute of Chemistry of Araraquara-
Descrição: dc.descriptionCAPES: 001-
Descrição: dc.descriptionFAPESP: 2017/11482-7-
Idioma: dc.languageen-
Relação: dc.relationLWT-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectChocolate spread-
Palavras-chave: dc.subjectFunctional food-
Palavras-chave: dc.subjectProbiotic-
Palavras-chave: dc.subjectStructured triglycerides-
Título: dc.titleDevelopment of a potentially functional chocolate spread containing probiotics and structured triglycerides-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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