Physicochemical properties and sensory acceptability of sugar free dark chocolate formulations added with probiotics

Abstract

Modelado de la biodegradación en biorreactores de lodos de hidrocarburos totales del petróleo intemperizados en suelos y sedimentos (Biodegradation modeling of sludge bioreactors of total petroleum hydrocarbons weathering in soil and sediments)

Chocolate as Carrier to Deliver Bioactive Ingredients: Current Advances and Future Perspectives

“…The viability of probiotic was maintained at 1 × 10 6 CFU per chocolate portion (12 g) after the production process, while the formulation with the highest acceptability contained isomalt and stevia as sugar replacers. This formulation has potential to be commercialized as a functional food for the diabetic population [31]. Probiotic viability showed >2 × 10 7 CFU per serving size in the final product.…”

“…One of the benefits of using chocolate as carrier for the delivery of bioactive compounds is that it can mask unpleasant flavors. Therefore, bioactive ingredient such as ω-3 PUFAs, probiotics, phenolic extracts, vitamins, and minerals have been successfully added to chocolate formulations [9,[11][12][13][27][28][29][30][31][32][33][34][35][36][37][38][39][40][41]. Likewise, chocolate is also used as an ingredient for different food formulations, thus functional chocolates could also be used to fortify different foods.…”

“…Quality parameters (color, melting properties, and texture) changed slightly compared with the sucrose control samples [69]. Likewise, Gómez-Fernández et al [31] evaluated sugar replacement in dark chocolate formulation added with microencapsulated probiotics, considering different sweeteners options (inulin, isomalt, stevia, and polydextrose). Probiotics added were Lactobacillus plantarum 299v (L.p299v) and Lactobacillus acidophilus La3 20 (DSMZ 17742) at a ratio of 1 × 10 13 CFU/g which have potential for the treatment of diabetes [31].…”

“…Likewise, Gómez-Fernández et al [31] evaluated sugar replacement in dark chocolate formulation added with microencapsulated probiotics, considering different sweeteners options (inulin, isomalt, stevia, and polydextrose). Probiotics added were Lactobacillus plantarum 299v (L.p299v) and Lactobacillus acidophilus La3 20 (DSMZ 17742) at a ratio of 1 × 10 13 CFU/g which have potential for the treatment of diabetes [31]. The viability of probiotic was maintained at 1 × 10 6 CFU per chocolate portion (12 g) after the production process, while the formulation with the highest acceptability contained isomalt and stevia as sugar replacers.…”

Sugar-Free Milk Chocolate as a Carrier of Omega-3 Polyunsaturated Fatty Acids and Probiotics: A Potential Functional Food for the Diabetic Population

“…Hardness and fracturability (N) of the samples were determined using a texture analyzer (TVT 6700, Perten Instruments, Sydney, NSW, Australia) equipped with a cylinder probe (height 45 mm, diameter 3 mm). The conditions used were: sample height: 8 mm; starting distance from sample: 5 mm; compression: 2 mm; initial speed: 0.5 mm/s; test speed: 0.5 mm/s; retract speed: 10 mm/s; trigger force: 5 g; data rate: 500 pps, at 25 • C [25][26][27]. Five replicates of each treatment were evaluated.…”