Optimization of probiotic breakfast chocolate formulation

Abstract

Chocolate is one of the most delicious foods, one of the most popular foods that plantarum. Optimal conditions in this study with total desirability, according to the relevant statistical design at a concentration of 0.546 listin, 0.8 guar gum and 0.064 arabic gum, the highest survival of probiotic bacteria was 10.599 cfu / gr and tissue stiffness was 8.22 N.