Innovative confectionery products based on hazelnut paste and probiotics

Agriculture & Biology

• hazelnuts 100%
• probiotics 76%
• texture 43%
• maltitol 42%
• gum tragacanth 42%
• cocoa powder 41%
• milk chocolate 40%
• hexanols 35%
• brittleness 35%
• rancidity 35%
• chocolate 32%
• maltodextrins 32%
• Bifidobacterium 30%
• oxidative stability 29%
• rheology 29%
• peroxide value 29%
• tocopherols 28%
• freeze drying 28%
• Staphylococcus 27%
• ash content 27%
• reducing sugars 26%
• molds (fungi) 26%
• mineral content 25%
• phenols 25%
• sugar content 25%
• organic acids and salts 24%
• acidity 24%
• sensory properties 24%
• Salmonella 23%
• nutritive value 21%
• testing 21%
• viability 20%
• ambient temperature 20%
• sampling 19%
• yeasts 17%
• microorganisms 17%
• Escherichia coli 17%
• degradation 16%
• color 15%
• lipids 14%
• water 11%
• proteins 9%
• cells 8%