Saedi Shahram, Jafarian Sara, Hosseini Ghaboos Seyyed Hossein, Nasiraei Leila Rozbeh
Department of Food Science and Technology, Noor Branch, Islamic Azad University, Noor, Iran.
Food Science and Technology Research Centre of East Golestan, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran.
Heliyon. 2024 Aug 17;10(16):e36430. doi: 10.1016/j.heliyon.2024.e36430. eCollection 2024 Aug 30.
Due to concern regarding the consumption of high amount of sugar in diet and role of diet in combating overweigh and related disease, the aim of present study was to optimize a reduced calorie probiotic chocolate milk formula with suitable physicochemical properties. The formula comprising inulin, stevia ( Bertoni), chia ( L.) seed gum (CSG), and whey protein concentrate (WPC) which optimized using Box-Behnken design (BBD) and then enriched with an encapsulated probiotic strain (DSM1643). The independent variables included inulin (2-8%), CSG (0.1-0.5 %), stevia (50-100 % replacement of sugar), and WPC (1-3%). The dependent variables were selected as viscosity, average particle size, sedimentation percentage, and general acceptance. Optimization done toward achieving the highest viscosity and general acceptance and the lowest sedimentation percentage and average particle size. The optimal conditions were found to be 7.99 % inulin, 70 % stevia, 0.34 % CSG, and 1 % WPC. Under these conditions, the viscosity, sedimentation percentage, average particle size, and general acceptance of the product were equal to 40.69 mPa s, 2.2 %, 434.221 nm, and 5.1, respectively. Next, the chocolate milk was enriched with at 10 CFU/g probiotic bacteria and evaluated. The probiotic strain was resistant to simulated gastrointestinal conditions and under this condition the free bacterial cells count declined by 8 logCFU/g while the encapsulated cells decreased approximate 3 logCFU/g. The bacteria count did not undergo a significant change until the 5th day of storage. The results showed that the inulin, stevia, CSG, and WPC at optimal concentrations and encapsulated probiotic bacteria could be simultaneously applied to produce a product with good properties. This formula could be considered as a new product with health improving properties, low calorie which is suitable for people suffering from diabetes and obesity.
由于对饮食中高糖摄入以及饮食在对抗超重和相关疾病中的作用的关注，本研究的目的是优化一种具有合适理化性质的低热量益生菌巧克力牛奶配方。该配方包含菊粉、甜菊（Bertoni）、奇亚（L.）籽胶（CSG）和乳清蛋白浓缩物（WPC），使用Box-Behnken设计（BBD）进行优化，然后添加一种包囊化的益生菌菌株（DSM1643）。自变量包括菊粉（2 - 8%）、CSG（0.1 - 0.5%）、甜菊（替代糖的50 - 100%）和WPC（1 - 3%）。因变量选为粘度、平均粒径、沉降百分比和总体接受度。优化旨在实现最高粘度和总体接受度以及最低沉降百分比和平均粒径。发现最佳条件为7.99%菊粉、70%甜菊、0.34% CSG和1% WPC。在这些条件下，产品的粘度、沉降百分比、平均粒径和总体接受度分别等于40.69 mPa·s、2.2%、434.221 nm和5.1。接下来，向巧克力牛奶中添加10 CFU/g的益生菌并进行评估。该益生菌菌株对模拟胃肠道条件具有抗性，在此条件下，游离细菌细胞数量下降了8 logCFU/g，而包囊化细胞数量下降了约3 logCFU/g。在储存的第5天之前，细菌数量没有显著变化。结果表明，最佳浓度的菊粉、甜菊、CSG和WPC以及包囊化的益生菌可以同时应用于生产具有良好性能的产品。该配方可被视为一种具有改善健康特性、低热量的新产品，适合糖尿病和肥胖患者。
