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

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

doi:10.1016/j.lwt.2013.10.020

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

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

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	187-193
Number of pages	7
Journal	LWT - Food Science and Technology
Volume	56
Issue number	1
DOIs	https://doi.org/10.1016/j.lwt.2013.10.020
Publication status	Published - Apr 2014

Keywords

Bacillus indicus HU36
Probiotic
RSM
Sensory profiling
Synbiotic chocolate

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10.1016/j.lwt.2013.10.020

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Erdem, Ö., Gültekin-Özgüven, M., Berktaş, I., Erşan, S., Tuna, H. E., Karadaǧ, A., Özçelik, B., Güneş, G., & Cutting, S. M. (2014). Development of a novel synbiotic dark chocolate enriched with Bacillus indicus HU36, maltodextrin and lemon fiber: Optimization by response surface methodology. LWT - Food Science and Technology, 56(1), 187-193. https://doi.org/10.1016/j.lwt.2013.10.020

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

keywords = "Bacillus indicus HU36, Probiotic, RSM, Sensory profiling, Synbiotic chocolate",

author = "{\"O}zlem Erdem and Mine G{\"u}ltekin-{\"O}zg{\"u}ven and Ijlal Berkta{\c s} and Sevcan Er{\c s}an and Tuna, \{H. Ezgi\} and Ay{\c s}e Karadaǧ and Beraat {\"O}z{\c c}elik and G{\"u}rb{\"u}z G{\"u}ne{\c s} and Cutting, \{Simon M.\}",

year = "2014",

month = apr,

doi = "10.1016/j.lwt.2013.10.020",

language = "English",

volume = "56",

pages = "187--193",

journal = "LWT - Food Science and Technology",

issn = "0023-6438",

publisher = "Academic Press",

number = "1",

}

Erdem, Ö, Gültekin-Özgüven, M, Berktaş, I, Erşan, S, Tuna, HE, Karadaǧ, A, Özçelik, B, Güneş, G & Cutting, SM 2014, 'Development of a novel synbiotic dark chocolate enriched with Bacillus indicus HU36, maltodextrin and lemon fiber: Optimization by response surface methodology', LWT - Food Science and Technology, vol. 56, no. 1, pp. 187-193. https://doi.org/10.1016/j.lwt.2013.10.020

Development of a novel synbiotic dark chocolate enriched with Bacillus indicus HU36, maltodextrin and lemon fiber: Optimization by response surface methodology. / Erdem, Özlem; Gültekin-Özgüven, Mine; Berktaş, Ijlal et al.
In: LWT - Food Science and Technology, Vol. 56, No. 1, 04.2014, p. 187-193.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - Development of a novel synbiotic dark chocolate enriched with Bacillus indicus HU36, maltodextrin and lemon fiber

T2 - Optimization by response surface methodology

AU - Erdem, Özlem

AU - Gültekin-Özgüven, Mine

AU - Berktaş, Ijlal

AU - Erşan, Sevcan

AU - Tuna, H. Ezgi

AU - Karadaǧ, Ayşe

AU - Özçelik, Beraat

AU - Güneş, Gürbüz

AU - Cutting, Simon M.

PY - 2014/4

Y1 - 2014/4

KW - Bacillus indicus HU36

KW - Probiotic

KW - RSM

KW - Sensory profiling

KW - Synbiotic chocolate

UR - https://www.scopus.com/pages/publications/84890192173

U2 - 10.1016/j.lwt.2013.10.020

DO - 10.1016/j.lwt.2013.10.020

M3 - Article

AN - SCOPUS:84890192173

SN - 0023-6438

VL - 56

SP - 187

EP - 193

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

IS - 1

ER -

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

Keywords

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