Cocoa and dark chocolate have a wide variety of powerful antioxidants and other nutrients that can positively affect human health. Probiotic dark chocolate has the potential to be a new product in the growing number of functional foods. In this study, encapsulated potential probiotic Lactobacillus plantarum 564 and commercial probiotic Lactobacillus plantarum 299v were added in the production of dark chocolate. The results show very good survival of probiotic bacteria after production and during storage, reaching 10(8)cfu/g in the first 60 days and over 10(6)cfu/g up to 180 days. No statistically significant difference (p > 0.05) in chemical composition and no major differences in the volatile profiles between control and experimental chocolate samples were observed, indicating no impact of probiotic bacteria on compositional and sensory characteristics of dark chocolate. The sensory evaluation of control and both probiotic dark chocolate samples showed excellent sensory quality after ...60 and 180 days of storage, demonstrating that probiotics did not affect aroma, texture and appearance of chocolate. Due to a high viability of bacterial cells and acceptable sensory properties, it can be concluded that encapsulated probiotics Lb. plantarum 564 and Lb. plantarum 299v could be successfully used in the production of probiotic dark chocolate.
TY - JOUR
AU - Mirković, Milica
AU - Seratlić, Sanja V.
AU - Kilcawley, Kieran
AU - Mannion, David
AU - Mirković, Nemanja
AU - Radulović, Zorica
PY - 2018
UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4633
AB - Cocoa and dark chocolate have a wide variety of powerful antioxidants and other nutrients that can positively affect human health. Probiotic dark chocolate has the potential to be a new product in the growing number of functional foods. In this study, encapsulated potential probiotic Lactobacillus plantarum 564 and commercial probiotic Lactobacillus plantarum 299v were added in the production of dark chocolate. The results show very good survival of probiotic bacteria after production and during storage, reaching 10(8)cfu/g in the first 60 days and over 10(6)cfu/g up to 180 days. No statistically significant difference (p > 0.05) in chemical composition and no major differences in the volatile profiles between control and experimental chocolate samples were observed, indicating no impact of probiotic bacteria on compositional and sensory characteristics of dark chocolate. The sensory evaluation of control and both probiotic dark chocolate samples showed excellent sensory quality after 60 and 180 days of storage, demonstrating that probiotics did not affect aroma, texture and appearance of chocolate. Due to a high viability of bacterial cells and acceptable sensory properties, it can be concluded that encapsulated probiotics Lb. plantarum 564 and Lb. plantarum 299v could be successfully used in the production of probiotic dark chocolate.
PB - MDPI, BASEL
T2 - Sensors
T1 - The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria
IS - 8
VL - 18
DO - 10.3390/s18082570
ER -
@article{
author = "Mirković, Milica and Seratlić, Sanja V. and Kilcawley, Kieran and Mannion, David and Mirković, Nemanja and Radulović, Zorica",
year = "2018",
abstract = "Cocoa and dark chocolate have a wide variety of powerful antioxidants and other nutrients that can positively affect human health. Probiotic dark chocolate has the potential to be a new product in the growing number of functional foods. In this study, encapsulated potential probiotic Lactobacillus plantarum 564 and commercial probiotic Lactobacillus plantarum 299v were added in the production of dark chocolate. The results show very good survival of probiotic bacteria after production and during storage, reaching 10(8)cfu/g in the first 60 days and over 10(6)cfu/g up to 180 days. No statistically significant difference (p > 0.05) in chemical composition and no major differences in the volatile profiles between control and experimental chocolate samples were observed, indicating no impact of probiotic bacteria on compositional and sensory characteristics of dark chocolate. The sensory evaluation of control and both probiotic dark chocolate samples showed excellent sensory quality after 60 and 180 days of storage, demonstrating that probiotics did not affect aroma, texture and appearance of chocolate. Due to a high viability of bacterial cells and acceptable sensory properties, it can be concluded that encapsulated probiotics Lb. plantarum 564 and Lb. plantarum 299v could be successfully used in the production of probiotic dark chocolate.",
publisher = "MDPI, BASEL",
journal = "Sensors",
title = "The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria",
number = "8",
volume = "18",
doi = "10.3390/s18082570"
}
Mirković, M., Seratlić, S. V., Kilcawley, K., Mannion, D., Mirković, N.,& Radulović, Z.. (2018). The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria. in Sensors
MDPI, BASEL., 18(8).
https://doi.org/10.3390/s18082570
Mirković M, Seratlić SV, Kilcawley K, Mannion D, Mirković N, Radulović Z. The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria. in Sensors. 2018;18(8).
doi:10.3390/s18082570 .
Mirković, Milica, Seratlić, Sanja V., Kilcawley, Kieran, Mannion, David, Mirković, Nemanja, Radulović, Zorica, "The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria" in Sensors, 18, no. 8 (2018),
https://doi.org/10.3390/s18082570 . .
