how to cite:
Rouhi
M, Taslimi
A, Sarlak
Z, Mohammadi
R, Shadnoosh
M, et al. Sucrose and D-tagatose fermentation profile by different probiotic strains and its effect on physical properties of chocolate milk. koomesh. 2015;17(1):e150797.
Abstract
Introduction: Chocolate milk is one of the
most popular non-fermented dairy products, while, due to its higher sugar
content than white milk, it has been lately criticized for its contribution to
diabetes, child obesity and tooth decay. Therefore, our aim in this study was
to investigate the substitution of D-tagatose with sucrose in chocolate milk
product and if it can be also a probiotic carrier. Materials and Methods: We studied the effects of
different ratios of the sucrose/D-tagatose (100:0, 0:100 or 50:50) as well as
the type of probiotic culture (L. acidophilus, L. casei, L.
rhamnosus or B. lactis) on the microbiological characteristics (by
MRS agar medium) of the chocolate milk. Also, the percentage of the sugar
residue (by HPLC) and color properties (by Hunter Lab colorimeter) of the
synbiotic chocolate milk were studied at (5°C) during 21 days. The control
samples were not incubated with probiotics. Results: The
greatest vitality rate at the end of storage was related to the treatment of L.
rhamnosus (T-R) and L. casei (T-C) with D-tagatose. Both L. acidophilus and L. casei showed high
inclination for D-tagatose, lactose and sucrose fermentation, respectively.
However, L. rhamnosus mostly fermented D-tagatose, sucrose and lactose,
respectively, while, this order for B. lacti was sucrose, lactose and
D-tagatose. B. lactis did not significantly consumed D-tagatose. The treatments inoculated with L. acidophilus, L.
casei, L. rhamnosus and B. lactis, orderly showed significant
higher color changes in compare to non-probiotic ones. Discussion: D-tagatose as a natural sugar may make a suitable substitute for
sucrose in chocolate milk, while preserving the functional probiotic
properties enhances the health benefits of dairy chocolate milk products.
Nevertheless, the right selection of sucrose/D-tagatose ratio and type of probiotic
strain has high importance in probiotic biological sustainability and the
quality of the final product
We use cookies to provide you with the best possible experience. They also allow us to analyze user behavior in order to constantly improve the website for you.