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

• Autor(a) principal: de Souza Correia Cozentino, Izabela [UNESP]
• Data de Publicação: 2022
• Outros Autores: Veloso de Paula, Ariela [UNESP], Augusto Ribeiro, Clovis [UNESP], Duran Alonso, Jovan [UNESP], Grimaldi, Renato, Luccas, Valdecir, Taranto, Maria Pia, Cardoso Umbelino Cavallini, Daniela [UNESP]
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.1016/j.lwt.2021.112746; http://hdl.handle.net/11449/229883
• topic: Chocolate spread; Functional food; Probiotic; Structured triglycerides

New 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.