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

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

Yazar
Özer, Merve, author.

Yazar Ek Girişi
Özer, Merve, author.

Fiziksel Tanımlama
xii, 97 eaves: illustrarions, charts;+ 1 computer laser optical disc.

Özet
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.

Konu Başlığı
Chocolate.
 
Anxiety disorders.
 
Probiotics.

Yazar Ek Girişi
Harsa, Hayriye Şebnem,

Tüzel Kişi Ek Girişi
İzmir Institute of Technology. Food Engineering.

Tek Biçim Eser Adı
Thesis(Master)--İzmir Institute of Technology: Food Engineering.
 
İzmir Institute of Technology: Food Engineering--Thesis (Master).

Elektronik Erişim
Access to Electronic Versiyon.


LibraryMateryal TürüDemirbaş NumarasıYer NumarasıDurumu/İade Tarihi
IYTE LibraryTezT002111TP640 .O99 2019Tez Koleksiyonu