This study was conducted to investigate the effect of inulin DP on viability levels (0–90 days) of the different probiotics (Lactobacillus paracasei and L. acidophilus) and the main chocolate quality parameters (texture, water activity, thermal properties, rheological properties, color) in sugared and sugar-free white chocolates. For this purpose, 9.00 log cfu/25 g probiotic microorganisms were inoculated into the chocolate samples after conching process. At the end of the 90 day period, probiotic viability was determined above 6.61 log cfu/25 g and L. acidophilus showed higher levels of viability in all samples. Sucrose including samples had higher hardness value ranging between 4343 and 5145 g. L. paracasei and inulin with higher DP including maltitol chocolate showed the highest melting temperature as 35 °C. Inulin DP and the presence of probiotic had significant effects on chocolate quality parameters other than rheological properties, however, these effects were found to be tolerable.

进行这项研究的目的是研究菊粉DP对不同益生菌（副干酪乳杆菌和嗜酸乳杆菌）生存力水平（0-90天）的影响以及主要的巧克力品质参数（质地，水分活度，热性质，流变性质，颜色）加糖和无糖的白巧克力。为此，在精炼过程之后，将9.00 log cfu / 25 g益生菌微生物接种到巧克力样品中。在90天结束时，确定的益生菌生存力高于6.61 log cfu / 25 g，嗜酸乳杆菌在所有样品中均显示出较高的生存力水平。包括样品在内的蔗糖的硬度值较高，介于4343至5145 g之间。副干酪乳杆菌具有较高DP值的菊粉（包括麦芽糖醇巧克力）的最高熔化温度为35°C。菊粉DP和益生菌的存在对巧克力品质参数的影响很大，而不是流变学性质，但是，发现这些作用是可以忍受的。