Sucrose and D-tagatose fermentation profile by different probiotic strains and its effect on physical properties of chocolate milk

Milad Rouhi; Aghdas Taslimi; Zahra Sarlak; Reza Mohammadi; Mahdi Shadnoosh; Amir-Mohammad Mortazavian-Farsani; Samad Sabouri

Koomesh

Journal of Semnan University of Medical Sciences

All Issues In Press Accepted Manuscripts Search

Journal Information Editors & Boards Indexing and Listing Sources Journal Metrics Open Peer Review (OPR)Publication Ethics and Publication Malpractice Statement Reviewer and AE Registration Form Support Contact Us

APC

Authors Guide Submit Manuscript

Sucrose and D-tagatose fermentation profile by different probiotic strains and its effect on physical properties of chocolate milk

Author(s):

Milad Rouhi,

Aghdas Taslimi,

Zahra Sarlak,

Reza Mohammadi,

Mahdi Shadnoosh,

Amir-Mohammad Mortazavian-Farsani

^,*,

Samad Sabouri

Koomesh:Vol. 17, issue 1; 239-249

Published online:Dec 28, 2015

Article type:Research Article

Received:Jan 02, 2015

Accepted:Mar 01, 2015

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. doi:

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

Keywords

Import into EndNote Import into BibTex

Share on

Comments

Number of Comments:0

Cited by

Scopus by DOI: 0
Last Update: 1 month ago
Scopus by Title: 3
Last Update: 1 month ago
Scopus by Title (Ref): 3
Last Update: 1 month ago
CrossRef: 0
Last Update: 6 days ago

Metrics

Ordering Reprints

Articles are published under the Creative Commons license stated on each article. No permission or royalty fee is required for uses permitted by that license. CCC handles optional bulk and customized reprint orders. Any quotation covers production and delivery services only, not copyright permission. > Request Reprints from CCC

Search Relations

Author(s):

Milad Rouhi:[PubMed][Scholar]
Aghdas Taslimi:[PubMed][Scholar]
Zahra Sarlak:[PubMed][Scholar]
Reza Mohammadi:[PubMed][Scholar]
Mahdi Shadnoosh:[PubMed][Scholar]
Amir-Mohammad Mortazavian-Farsani:[PubMed][Scholar]
Samad Sabouri:[PubMed][Scholar]

Journal of Semnan University of Medical Sciences

Outlines

Sucrose and D-tagatose fermentation profile by different probiotic strains and its effect on physical properties of chocolate milk

Abstract

Last Update: 1 month ago

Last Update: 1 month ago

Last Update: 1 month ago

Last Update: 6 days ago