چکیده مقاله
Probiotics are defined as live microorganisms, which when administered in adequate amounts, confer a health benefits on the host These microorganisms must be resistant to the acidic conditions of the stomach, bile salts, and digestive enzymes in order to have a healthy effect on humans, and there must be at least 106 CFU / g of living microorganisms when they reach the gut Prebiotics are non active food constituents that moves to the colon and are selectively fermented They are colonic foods that enter the large intestine colon and serve as substrates for endogenous colonic bacteria to provide the host with essential nutrients and energy Probiotic food production technology should be able to provide maximum viability against production conditions One of the challenges in producing these products is choosing the most suitable carrier for probiotic microorganisms Chocolate is one of the products that due to its high protection, popularity of chocolate as an indulgent confection, heightened awareness of consumer health throughout the world, high nutritional and energy value, sensory properties and the possibility of adding prebiotics to the production of synbiotic chocolate Among the ways to increase the survival of these microorganisms are to use them in products, encapsulation, use of prebiotics, adding essential oils and proper packaging
کلیدواژهها
نویسندگان
Katayoun Ahmadi
Department of Food Hygiene, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
Mohammad Afraei
Department of Food Science and Technology, Faculty of Agriculture, Isfahan University of Technology, Isfahan, Iran
Asghar Azizian
Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
شیوه ارجاع
Ahmadi, Katayoun and Afraei, Mohammad and Azizian, Asghar,1399,Investigating the Benefits of using synbiotic chocolate as a suitable carrier for effectiveness of probiotic strains on human health,Second National Conference on Interdisciplinary Studies in Iranian Food and Nutrition Sciences,Tehran
ارائهشده در
مجموعه مقالات دومین همایش ملی مطالعات میان رشته ای در صنایع غذایی و علوم تغذیه ایران22 خرداد 1399 · تهران