Revisiting the Development of Probiotic-based Functional Chocolates

Muhammad, Dimas Rahadian Aji; Rahayu, Endang Sutriswati; Fibri, Dwi Larasatie Nur

doi:10.7831/ras.9.0_233

Cited by 9 publications

(3 citation statements)

References 78 publications

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“…As chocolate is one of the delicious food products so it is expected to be more popularized as other probiotic enriched foods. The economy of one country depends on the industrial turn overs (Muhammad et al, 2021) [20] . So, researchers are hopeful that, this product with enrich the economic growth of country and globe as well.…”

Section: Probiotic Functional Chocolates and Consumers' Acceptabilitymentioning

confidence: 99%

Biochemical parameters and potential health benefits of functional probiotic chocolates: A systematic review

Mukherjee,

Tewari,

Chakravarti

2024

Int. J. Adv. Biochem. Res.

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Consumption of probiotic functional foods, i.e., foods with probiotic effects and special dietary effects with health impacts are getting an increased demand day by day. In this progression, it may be noted that chocolate. The most delicious desert to be known worldwide is also getting evolved and becoming well known for its functional values. Life microorganisms i.e. probiotics are being used in chocolate preparations along with other conventional ingredients. The main aim of this evolution in the dairy industry is to impart several healthcare benefits to local mass of population and to popularize this probiotic product for improvement of health. In this systematic review, the effectiveness of probiotics functional chocolate in the treatment of different diseases and disorders was evaluated using different double-blind studies. This systematic review will be presented with multiple healthful effects of chocolates containing probiotics and functional foods.

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Section: Probiotic Functional Chocolates and Consumers' Acceptabilitymentioning

confidence: 99%

Biochemical parameters and potential health benefits of functional probiotic chocolates: A systematic review

Mukherjee,

Tewari,

Chakravarti

2024

Int. J. Adv. Biochem. Res.

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“…In the chocolate industry, for instance, continuous efforts have been made to improve the quality of the chocolate (Praseptiangga et al, 2020). Chocolate formulated with plant-based functional ingredients and probiotics is an example of innovative chocolate  Received for publication November 4, 2023 Accepted after corrections March 4, 2024 (Muhammad et al, 2021b;2021c;. Continuous innovation has been done in the chocolate bar, chocolate drinks, and spread products (Acan et al, 2021a;Faiqoh et al, 2021;Muhammad et al, 2021a).…”

Section: Introductionmentioning

confidence: 99%

Identification and Reduction of Bitter Taste Determinant Compounds in Chocolate Spread Formulated with Candlenut

Astuti,

Fibri,

Ayouaz

et al. 2024

Caraka Tani J. Sustain. Agric.

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Candlenuts can be used as a substitute in producing chocolate spread due to their high-fat content. However, the limitation of using candlenut in the spread formulation is the existence of a bitter taste. This study aimed to investigate the effect of sodium bisulfite and sodium bicarbonate soaking treatment (100, 300, and 500 ppm) on reducing the bitter taste of candlenut seed. In order to reach the goal, bitter compounds of candlenut and chocolate spread were identified using Liquid chromatography-mass spectrometry (LC-MS). The sensory characteristics of chocolate spread were profiled using the Rate All That Apply (RATA) descriptive method. It was shown that the panelists identified 14 sensory attributes in the samples, one of which was bitter taste. Treatment with sodium bisulfite, as well as sodium bicarbonate at the level of 300 ppm, reduced the intensity of the bitter taste. The treatment reduced flavonoid and tannin levels by 85.21% and 82.08% in candlenut seeds. It also reduced flavonoid and tannin levels by 88.47% and 72.71% in chocolate spread, respectively. LC-MS identified 13 compounds that cause the bitter taste, namely quercetin, oleuropein, kaemferol, resveratrol dimer, luteolin, epicatechin, theobromine, caffeine, iso-humolones, colaflavone, chlorogenic acid, feruloyl-caffeoylquinic acid, and coumaroylquinic acid. This study creates a new technique for producing chocolate spread formulated with candlenuts with lower bitterness levels.

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“…Kata Kunci : cokelat, teknologi, proses, vegan PENDAHULUAN Indonesia merupakan salah satu negara utama penghasil kakao sebagai bahan baku produksi cokelat di dunia (Praseptiangga et al, 2020). Industri cokelat di Indonesia terus berkembang dengan berbagai inovasinya untuk memenuhi keinginan dari konsumen (Muhammad et al, 2021a;Muhammad et al, 2022a). Beberapa trend dalam industri cokelat yang terus berkembang saat ini antara lain cokelat rempah, cokelat dengan fortifikasi ingredient fungsional dan minuman cokelat ready-to-drink (Muhammad et al, 2021b;Muhammad et al, 2019;.…”

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Introduksi Teknologi Proses Produksi Cokelat Vegan Di Pt Ndalem Value Creation Indonesia

Muhammad,

Ardina,

Kamiilah

et al. 2023

pkmcsr

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PT. Dalem Value Creation Indonesia merupakan sebuah industri pengolahan cokelat yang terletak di kawasan wisata utama Kota Yogyakarta turunannya dengan brand Cokelat nDalem. Saat ini permintaan pasar Cokelat nDalem terus bertumbuh, terutama untuk menyasar segmen pasar baru yaitu konsumen vegan. Kegiatan pengabdian bertujuan untuk meningkatkan daya saing Cokelat nDalem di pasar melalui introduksi teknologi proses produksi cokelat vegan. Kegiatan ini melibatkan Central Luzon State University (Filipina) sebagai mitra internasional yang akan berkontribusi pada diseminasi ilmu dan pengetahuan mengenai trend produk vegan skala global, perilaku konsumen produk pangan dan peluang pasar cokelat di Filipina. Program yang dilaksanakan dalam kegiatan ini berupa (1) Introduksi ilmu dan teknologi pengolahan cokelat vegan serta (2) Fasilitasi teknologi tepat guna untuk pengolahan kakao menjadi produk cokelat vegan. Hasil evaluasi terhadap kegiatan yang dilakukan menunjukkan bahwa penerapan teknologi tepat guna berupa roaster dan oven dapat meningkatkan kualitas produksi serta kapasitas produksi 2x lipat per batch proses. Program pelatihan yang dilakukan dapat meningkatkan kapasitas sumber daya manusia pada industri tersebut pada aspek teknologi pengolahan kakao, kewirausahaan dan manajemen industri pangan. Keberhasilan program ini secara jangka panjang dapat mendukung pengembangan agroindustri cokelat di Yogyakarta sekaligus mendukung penguatan pariwisata di Yogyakarta.

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Revisiting the Development of Probiotic-based Functional Chocolates

Cited by 9 publications

References 78 publications

Biochemical parameters and potential health benefits of functional probiotic chocolates: A systematic review

Biochemical parameters and potential health benefits of functional probiotic chocolates: A systematic review

Identification and Reduction of Bitter Taste Determinant Compounds in Chocolate Spread Formulated with Candlenut

Introduksi Teknologi Proses Produksi Cokelat Vegan Di Pt Ndalem Value Creation Indonesia

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