Abstract
The objective of this research was to create a new probiotic candy with good flavor and healthy benefits by using the response surface method and a sequential quadratic programming technique. The endpoint was to increase the varieties of dairy products and enhance their market values. In this study, milk was mixed with yogurt cultures (Lactobacillus bulgaricus, Streptococcus thermophilus) and probiotics (L. paracasei, Bifidobacterium longum) and incubated at 37°C for 20 h. The samples were blended with lyoprotectants (galactose, skim milk powder and sucrose), freeze dried and then mixed with sweeteners (lactose and xylitol) to improve the texture for forming tablets. The processing conditions were optimized in two steps: the first step constructed a surface model using response surface methodology; the second step optimized the model with a sequential quadratic programming procedure. Results indicated that skim milk inoculated with L. delbrueckii subsp. Bulgaricus, S. thermophilus, L. paracasei subsp. paracasei and B. longum and blended with 6.9% of galactose, 7.0% of sucrose and 8.0% of skim milk powder would produce a new probiotic candy with the highest viability of probiotics and good flavor. A relatively higher survival of probiotics can be achieved by placing the probiotic candy product in a glass bottle with deoxidant and desiccant at 4°C. These probiotic counts remained at 10 6 -10 8 CFU/g after being stored for two months.
Highlights
In recent years, there has been a worldwide increase in the consumption of fermented milk, especially probiotic products (Carvalho et al, 2004)
These probiotic counts remained at 106-108 colony-forming units (CFU)/g after being stored for two months. (Key Words : Probiotics, Lyoprotectants, Optimization, Response Surface Methodology, Sequential Quadratic Programming)
Optimization of probiotic survival after freeze drying Checking of the fitted model : High viable probiotics is an important benefit for this new candy product, but cell survival after the freeze drying process is dependent on many factors and the lyoprotectants ratio may be necessary agar (GasPak System; Oxoid Unipath Ltd., Basingstoke, to maximize the probiotic survival after freeze drying (Font Hampshire, England) were incubated anaerobically (72 h at de Valdez et al, 1983)
Summary
There has been a worldwide increase in the consumption of fermented milk, especially probiotic products (Carvalho et al, 2004). Probiotics are defined as “the viable microorganisms that exhibit a beneficial effect on the health of the host by improving its intestinal microbial balance” (Mattila-Sandholm et al, 2002). The addition of probiotic bacteria to fermented milk products is made as a consequence of certain claimed healthpromoting effects of their presence in intestinal tract of consumers, and due to the expanding variety of products that can be formulated with probiotics bacteria (Gilliland, 1989). It is reasonable to suggest that developing new probiotics-based dairy products may provide added consumer variety, and enhance the robustness of the dairy industry by stimulating demand.
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