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Background and objectives: High sugar content is one of the major concerns in chocolate formulations. Although much research has been conducted aiming at replacing sugar with suitable replacres in milk chocolate, the results have not been very conclusive due to inducing undesirable texture and laxative effects. Therefore, in the present study we investigated the production of a low-energy milk chocolate with prebiotic properties using a Simplex Lattice Mixture Design. Materials and methods: Inulin as a prebiotic compound, with polydextrose, maltodextrin and a synthetic sweetener (sucralose), were used as sugar replacers in chocolate-making. Fifteen formulations were prepared using various ratios of these ingredients, and their effects on physicochemical, mechanical, rheological and sensory properties were determined. Results: In general, chocolates with high a level of sugar substitutes had a higher moisture content, viscosity and yield stress and a lower hardness than other samples and the controls. The lowest moisture content, viscosity and yield stress, as well as the highest hardness, were observed at the moderate levels of the ingredients. From among the 4 mathematical models used, Casson model showed the best fitting with our data and was employed for predicting rheological properties of the low-energy chocolates. The overall acceptance of the chocolate samples showed a direct relation with inulin and polydextrose and an inverse relation with maltodextrin. Based on the results of superimposed contour plots, the optimal values of inulin, polydextrose, and maltodextrin were 6.48–32.41% and 67.2–86.2%, 0–28.3% and 58.8–78.3%, and 0–30.6%, respectively. In addition, our data on fat reduction showed the possibility of fat reduction up to 5% and, consequently, a considerable energy cut (29%), in milk chocolates. Conclusions: Based on our findings, the Simlex Lattice Mixture Design is an appropriate method for finding optimal levels of inulin, polydextrose and maltodextrin in formulation of milk chocolate and producing a low energy–prebiotic milk chocolate very similar to ordinary chocolates.

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Background and Objective: Nowadays corn flakes are the most common form of breakfast cereals which Vitamins that declined during baking and sweet flavors are added in the final step. In this research, production of synbiotic corn flakes by Lactobacillus reuteri as well as incorporation of oat and malt fiber as prebiotics has been studied. Materials and Methods: Plackett-Burman statistical design was used to evaluate the impact of 11 process variables (in 2 levels) on the viability of probiotic bavterium. So, 12 treatments were conducted in triplicates and analyzed statistically by software Minitab (11.0) in the significance level of α= 1%. Flavor, odor and overall acceptabilitty of Synbiotic Corn Flakes contain the highest number of viable bacteria were compared with control sample by the scale Hedonic 9 pieces and results were analyzed by a completely randomized design and F test. Also mean comparison was conducted by Dunkan method by SPSS software (11.0) in the significance level of α= 5%. Results: The highest survival of L. reuteri (123 ×106 cfu/g) was achieved when the 48h cultured bacteria grown in medium contacting 10% malt extract (and MRS Broth) was inoculated (2.5%w/w) to corn flakes enriched by 20% malt fiber, and kept in anaerobic conditions inside the polypropylene cover at 20°C for 2 weeks. Sensory parameters (flavor, odor and overall acceptability) and water activity did not show any significant difference with control (p>0.05). Conclusion: Malt fiber (malt flour) shows a significant impact on stability and viability of L. reuteri in product. Oat fiber (oat flour) has greater effect due to high content of sugar in malt. Keywords: Corn flakes, Synbiotic, Probiotic, Prebiotic, Plackett-Burman design, L. reuteri

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Background and objective: until now no study have been published on the effect of Resistant Starch (RS) and Beta- glucan (BG) on sensory properties of sausages. The purpose of present study is sensory evaluation of prebiotic sausages manufactured by RS and BG. Material and methods: In present study, 13 prebiotic sausage formulations and a control sample produced according the mixture design (D- optimal) approach. Sensory evaluation carried out by 9-point hedonic scale under standard situation. Results: according to the results, formulation with 2.25%RS, 1.375% BG and 1.875% wheat starch showed highest scores for flavor, chewiness and overall acceptability. Special cubic was found the best model for characteristic such as flavor, texture, juiciness and overall acceptability. Linear model was the best model for sliceability and quadratic model was the best model for chewiness. Conclusion: similar coefficient for sensorial parameters and overall acceptability indicate direct correlation between these factors and overall acceptability. According to the results interaction between variable components affect on sensory evaluation results. Softer texture, favorable flavor and suitable chewiness increase overall acceptability of prebiotic sausages. Keywords: Prebiotic, Sensory evaluation, Hedonic scale, Beta- glucan, Resistant starch

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Background and Objective: Probiotics, prebiotics and synbiotics are categorized as functional foods believed to play a major role in enhancement of public health. The purpose of this study was to determine the publication rate in the field of probiotics, prebiotics and synbiotics, indexed in Medline and Web of Science. Materials and Methods: This study was a Scientometrics study. Extracting data from Medline was limited to "title" in screen and years 1996-2011 with keywords “probiotic*, prebiotic*, synbiotic*”. Using software Find-string: Dr. Biglu, data was extracted. In the web of science all data was extracted with selecting SSCI and SCI-E, screen section limited to "title" and years 1993-2011 with the same keywords. Results: A growing rate in the publishing of pro, pre and synbiotics was observed and predicted to resume in the upcoming years. Iran was the 20th, 15th and 9th country in publishing articles related to probiotics, prebiotics and synbiotics, respectively. Conclusion: The increasing trend of publication on pro, pre and synbiotics may result from the increased interest among researchers to find more effective pro, pre and synbiotics regarding their health benefits and the underlying mechanisms, which may in turn be due to the greater attention consumers pay to functional foods. Keywords: Probiotics, Prebiotics, Synbiotics, Data bases

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Nowadays, poultry meat is one of the most important sources of animal protein in the world. As the world population continue to increase, so there is an increasing demand for poultry meat. Regarding meat contamination to infectious disease, favorable effects of synbiotic in prevention of poultry infection is reviewed. Related scientific sources were used at present study. Article content were collected using internet and literature review and scientific documents were reviewed since 1989. Poultry industry is threaten by some pathogenic micro organisms such as salmonella, clostridium, campylobacter and Escherichia coli. This infections cause negative growth rate, increasing antibiotic utilization and consequent economic losses. Unfortunately, excessive and long term use of antibiotic for veterinary purposes, especially in poultry industry results in antibiotic resistant. So, some developed countries have restricted the use of antibiotic in poultry diet and many researches are done to introduce alternative compounds. probiotics and prebiotices have beneficial effects in poultry performance and prevention of infectious diseases and could be used in poultry nutrition and infection control. Keywords: Prebiotic, Probiotic, Antibiotic resistance, White meat

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Background and Objective: Chocolate is one of the most popular food products, which, despite its desirable nutritional and health effects, can cause health risks/problems in consumers due to its high energy content. One way to reduce these risks/problems is to replace the sucrose with low-energy prebiotic compounds.The objective of the present study wasto explore the possibility of replacing sucrose with inulin, polydextrose, and maltodextrin in producing a low-energy dark chocolate with prebiotic properties using a Simplex Lattice Mixture Design. Materials and Methods: Sucralose (an artificial sweetener substituted for sucrose), was used along with inulin (a prebiotic), polydextrose and maltodextrin (bulking agents) with different ratios (0, 25, 50, 75 and 100%) to produce samples of a dark chocolate. The physicochemical (pH, water activity, and moisture, fat, and protein contents), mechanical and rheological (hardness, viscosity and yield value), as well as sensory (sweetness, firmness, mouth coating, and color) properties of the samples were examined. Results: The results showed that chocolate samples containing high levels of sugar substitutes had the highest moisture content and viscosity, as well as lower hardness. Out of the 5 mathematical models tested to predict the rheological characteristics of the chocolates produced, the Casson model was found to be the most suitable. There were no statistically significant differences between the treated and control samples as regards sensory characteristics. Furthermore, the results of superimposed contour plot showed optimum ranges to be 0–6% and 11–15% for inulin, 22–38% and 64–79% for polydextrose and 21–31% and 62–77% for maltodextrin. Conclusion: The findings show that a low-energy dark chocolate with prebiotic functional food properties can be produced using a low-energy sweetener (substituted for sucrose) and bulking agents (to improve rheological and sensory properties). Such a chocolate can compete with ordinary dark chocolate and can be consumed by children, adults and dieters with little restriction. Keywords: Dark chocolate, Inulin, Polydextrose, Maltodextrin, Rheology, Prebiotic

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Background and Objective: Although bread is a staple food, it is a poor source of dietary fiber and has a high glycemic index, which may increase the prevalence of diabetes. The addition of resistant starch and β-glucan with a prebiotic effect can improve the nutritional value of this valuable nutrient. Material and Methods: Different amounts of β-glucan (0.8%, 1%, 1.2% w/w) and resistant starch (5.5%, 8%, 10.5%) were added to wheat flour and to one sample with 4% BG and 0.5% RS. Their effect on bread quality in terms of moisture, specific volume, bread firmness, sensory evaluation, and bread salting during storage were evaluated. Results: The results of bread quality suggested that the addition of prebiotic β-glucan and resistant starch increased moisture but decreased crumb firmness during 5 d of storage over that of the control sample. During storage, crumb firmness of all samples increased significantly and was the same as the staling sensory results of bread. BG had no significant effect on specific volume and RS decreased specific volume. The chewiness, crust, texture, color, appearance, aroma, and taste/flavor of all samples were evaluated as being the same or slightly better than the control. Conclusion: Β-glucan and resistant starch had no significant effect on the sensory properties of bread, but did increase shelf life. Water absorption and moisture retention increased and staling decreased. Keywords: β-glucan, Resistant starch, Prebiotica, Functional food, Bread quality

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Background and Objectives: Fortification of fruit juices with new functional ingredients including prebiotics is one of the recent progresses in the juice field. So the objective of this study was to evaluate the effect of addition of some prebiotics on the physicochemical and sensory properties of grape juice at 4 and 25°C.

Materials and Methods: Prebiotic compounds (inulin and tagatose) and sucrose with specific proportions were added to the samples. After pasteurization, the samples were placed at 4°C (refrigerator temperature) and 25±2°C (room temperature) for 3 months. Then their Brix, pH, acidity, total sugar and sensory properties were evaluated with the time intervals of one month.

Results: pH, brix and acidity of all treatments did not show statistical significant differences during 90 days of storage at 4 and 25°C (P>0.05). While total sugar content of all treatments decreased significantly during this time (P<0.05) the greatest decrease was seen in the treatment with 6% of inulin at room temperature with 53% loss (decrease from 21.5 to 10.1 g/100g), while the lowest increase of transparency (65%) reported for this treatment. The results further showed that the most desirable sense of taste with 8.1 score in zero time storage period and 7.9 in the third month of storage at 4°C belonged to the control sample, and it was observed addition of prebiotics reduced the sensory acceptability from the perspective of sensory evaluators.

Conclusion: Fortification of juices such as grape juice with new functional ingredients including inulin and tagatose with or without sucrose (short chain inulin 3%/sucrose 3% and tagatose 3%/ sucrose 3%) with respect to the sugar replacement is possible.

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Background and Objectives: Malt extract (because of specific sensory and nutritional properties) is one of the most widely consumed beverages in the world. Enrichment of beverages with functional ingredients such as prebiotics as a substitutive of sucrose can be used to improve public health practice. So, the aim of this research is production of prebiotic malt extract in laboratory scale by replacing sucrose with inulin and investigating its physicochemical properties. Materials & Methods: Malt with Razak and inulin alone or in combination with sucrose with specific ratios (inulin 3%, inulin 1.5%, sucrose 1.5%, and sucrose 3%) were prepared, and after pasteurization, maintained at 4 and 25 ° C for every 2 months (4 months). Then physical and chemical tests (including pH, Brix, pH and color) were done on the samples. Results: The Brix of samples correlated with the amount of inulin. The samples with maximum and minimum levels of Brix were inulin 3% and control, respectively. Also addition of inulin, and consequently, reducing the amount of sucrose led to decreasing the samples’ pH during storage (p-value&ge;0.05). At the beginning, pH in the samples containing inulin was the highest, which was decreased during the storage time. In all cases, the pH levels were not changed significantly but in the samples with inulin 3%compared to inulin1.5%, the pH levels were less decreased. Moreover, the reducing amount of inulin caused increasing the acidity of the samples. According to investigations, the increased amount of inulin was correlated with increasing the color and turbidity of the samples because of reducing light scattering. The changes of color during storage at 4 and 25 ° C were not significant (p-value&ge;0.05). Conclusion: The results showed that addition of inulin to malt extract had no significant adverse effect on the physicochemical properties of the product. However, it could improve the nutritional characteristic of the product by production of a probiotic beverage, and thus have health effects on the public health and be an effective suitable alternative of sucrose. Keywords: Malt extract, Prebiotic, Inulin

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Background and Objectives: The use of prebiotic compounds to stimulate growth of probiotics in dairy products has been important subject in recent years. The purpose of this study was to investigate the effects of oat and rice bran on Lactobacillus acidophilus survivability and increase nutritional value of low-fat yogurt.

Materials and Methods: In this study, different amounts of oat and rice bran (0.3, 0.6, 0.9, 1.2%) were added to low-fat milk and after pasteurization, commercial yogurt culture starter within 1% concentration of 2 McFarland turbidity of Lactobacillus acidophilus was added. After incubation, the number of Lactobacillus acidophilus were counted on MRS-Bile agar. Sensory assessment of the treatment was done by five-point Hedonic scale method.

Results: The results showed that in 1.2 % of oat bran and rice bran concentration, number of Lactobacillus acidophilus were 7.7 log and 7.57 log respectively in day 0 of storage. Whereas, in the control group, 7.2 log and 7.25 log were observed, respectively. Also during the storage period, decreasing in the number of Lactobacillus acidophilus was significantly lower than control group (P≤0.05). So in the 28^th day of storage, the number of bacteria in all treatments containing oat and rice bran were higher than 10⁷cfu/gr but in the control group, its number was lower than this amount. The increase of oat and rice bran concentration lead to significant decrease in the taste and flavor scores of final product (P< 0.05) . Rice bran had worse influence on the sensory attribute than oat bran.

Conclusion: It was observed that oat and rice bran have prebiotic effects on Lactobacillus acidophilus in low-fat yogurt and could be added to this functional product in order to improve survivability of Lactobacillus acidophilus during the storage time.

Keywords: Oat bran, Rice bran, Prebiotic, Lactobacillus acidophilus, Low-fat yogurt

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Background and Objectives: Considering high prevalence of type 2 diabetes and predisposition of obesity to metabolic disorders and cardiovascular diseases, the aim of the present study was to investigate effects of starch resistance on cardiometabolic factors, liver enzymes and calcium homeostasis in obese patients with type 2 diabetes.
 Materials & Methods: In this clinical trial, 70 obese patients with type 2 diabetes were assigned to one of the two major groups. The experimental group received 10g/d resistant starch and the control group received 10 g/d maltodextrins for three months. Anthropometric measurements, body composition, blood pressure, hs-CRP, serum lipids, calcium homeostasis and liver enzymes were assessed at the baseline and end of the study. Unpaired sample Student’s t test and analysis of covariance were used to compare the quantitative variables between the groups.
Results: Supplementation with resistant starch led to significant changes in total cholesterol (TC) (- 16.96%), triglyceride (TG) (-16.85%), low density lipoprotein cholesterol (LDL-c) (-14.90%), TC/HDL-c ratio (-25.91%), LDL-c/HDL-c ratio (-26.00%), plasma atherogenic index (-17.85%), hsCRP (-53.03%), alkaline phosphatase concentration (-13.74%), calcium (6.99%) and alanine aminotransferase (-10.98%) in resistant starch group, compared to maltodextrin group (p < 0.05). Decreases in waist to hip ratio, diastolic blood pressure, glucose, aspartate aminotransferase, phosphorus, creatinine and uric acid and increases in high density lipoprotein chelestrol (HDL-c) were not significant in resistant starch group, compared to maltodextrin group.
Conclusion: Possibly, resistant starch prebiotics help control of metabolic disorders of type 2 diabetes and its complications via modulating cardiometabolic risk factors, liver enzymes and calcium homeostasis in obese type 2 diabetics.

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Background and Objectives: Bioactive packaging systems (coatings/films) are novel technology concepts in food industries. Bioactive compounds such as antioxidants, vitamins, probiotics and prebiotics are designed to be included in coatings or coating materials that directly affect health of consumers. The aim of this study was to assess feasibility of producing prebiotic edible films by adding inulin to the film based on carboxymethyl cellulose and beta-glucan and to investigate film mechanical, barrier and structural characteristics.
 Materials & Methods: In this study, various concentrations of inulin (0, 2 and 4% w/v) were added to carboxymethylcellulose/beta-glucan solutions. Then, mechanical (tensile strength and elongation at break), barrier (oxygen and water permeability), optical (opacity, a, b and L) and structural characteristics of the films were compared with each other.
Results: Inulin included plasticizing effects in all treatments. Thus, tensile strength decreased and hydrophilicity, oxygen permeability and elongation at break increased significantly (p < 0.05). Fourier-transform infrared spectroscopy analysis showed that hydrogen bonds were the major force between carboxymethylcellulose, beta-glucan and inulin, which increased flexibility and water affinity of the films.
Conclusion: Although addition of inulin improved composite films via increases in elongation at break and decreases in oxygen permeability of the composite films, their hydrophilicities increased as well. Therefore, these films include the potentials in cases, where packaging hydrophilicity is an advantage such as edible coating used in food products. However, further studies seem necessary.