Development of functional chocolate using gamma-amino butyric acid producer probiotic: Prominent to alleviate anxiety disorder
by
 
Özer, Merve, author.

Title
Development of functional chocolate using gamma-amino butyric acid producer probiotic: Prominent to alleviate anxiety disorder

Author
Özer, Merve, author.

Personal Author
Özer, Merve, author.

Physical Description
xii, 97 eaves: illustrarions, charts;+ 1 computer laser optical disc.

Abstract
The purpose of this study was screening of four probiotics to investigate for their gamma-aminobutyric acid producing capabilities. Lactobacillus rhamnosus NRRL B- 442 strain has been selected for its maximum gamma-aminobutyric acid concentration. In this study, a new chocolate product has been developed by incorporation of probiotic cells; stability of the probiotics was improved by microencapsulation by water-in-oil emulsion technique using whey-pullulan complex. Survival rates of microencapsulated and free-cells of probiotic bacteria in chocolate have been compared. Probiotic counts were found as 6.75 log CFU/g and 7.20 log CFU/g in chocolate, for encapsulated and free-cells, respectively, at the end of 60 days. High cell counts and increased cell resistances were remained at 4oC when compared at 25oC, in chocolate samples. Furthermore, probiotics did not affect the physical, chemical and sensory properties of chocolate, whereas the texture analysis showed an increase in the hardness of free-cell in chocolate bacteria on the 0th and 60th day. Survival rate of microencapsulated bacteria in chocolate samples was observed at higher percentage 87% than free-cell bacteria e.g. 75% during simulated in-vitro analysis. Consequently, Lb. rhamnosus with the highest GABA producing capability may provide insight for patients having an anxiety disorder, since this strain has been thought as having a therapeutic effect. A new functional food model was developed for “Gut- Brain Axis” phenomena since the chocolate could be accepted as a good carrier for probiotics.

Subject Term
Chocolate.
 
Anxiety disorders.
 
Probiotics.

Added Author
Harsa, Hayriye Şebnem,

Added Corporate Author
İzmir Institute of Technology. Food Engineering.

Added Uniform Title
Thesis(Master)--İzmir Institute of Technology: Food Engineering.
 
İzmir Institute of Technology: Food Engineering--Thesis (Master).

Electronic Access
Access to Electronic Versiyon.


LibraryMaterial TypeItem BarcodeShelf NumberStatus
IYTE LibraryThesisT002111TP640 .O99 2019Tez Koleksiyonu
IYTE LibrarySupplementary CD-ROMROM3275TP640 .O99 2019 EK.1Tez Koleksiyonu