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Development of a novel synbiotic dark chocolate enriched with Bacillus indicus HU36, maltodextrin and lemon fiber: Optimization by response surface methodology

  • Published:2014-04 Issue:1 Volume:56 Page:187-193
  • ISSN:0023-6438
  • Container-title:LWT - Food Science and Technology
  • language:en
  • Short-container-title:LWT - Food Science and Technology

Author:

Erdem Özlem,Gültekin-Özgüven Mine,Berktaş Ijlal,Erşan Sevcan,Tuna H. Ezgi,Karadağ Ayşe,Özçelik Beraat,Güneş Gürbüz,Cutting Simon M.

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Physicochemical and nutritional properties of reduced-caloric density high-fibre breads;Angioloni;LWT – Food Science and Technology,2011

2. A human volunteer study to assess the impact of confectionery sweeteners on the gut microbiota composition;Beards;British Journal of Nutrition,2010

3. The science of chocolate;Beckett,2008

4. Traditional chocolate making;Beckett,2009

5. Image analysis of changes in surface color of chocolate;Briones;Food Research International,2005

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