Dark chocolates supplemented with Lactobacillus strains

Abstract

Dark chocolate masses and chocolates were supplemented with viable cells of two bacterial strains Lactobacillus caseii and Lactobacillus paracasei with potential probiotic properties, which were lyophilized in milk. Total number of live bacteria in the lyophilizate was 7.9×109 cfu/g. Sucrose or isomalt and aspartame were used as bulking substances and sweeteners. Sensory attributes of these chocolates were not different from that of traditional chocolates. Calorie value of sucrose-free chocolate was lower by approximately 11.1–14.6% (dependent on their formulation) relative to chocolate sweetened with sucrose. Chocolate, which contains isomalt and aspartame can be consumed by diabetics. Numbers of live L. casei and L. paracasei cells in the examined batches of chocolate were very high and approached 106–107 cfu/g after 12 months of keeping at 4 and 18 °C. Neither the texture nor the total and volatile acidity of chocolate masses were changed by addition of the lyophilized preparation of Lactobacillus cells. Casson yield values of dark sucrose-free chocolate masses supplemented with this lyophilizate were decreased by approximately 3–55% (dependently on fat contents in these masses) as compared to that of analogous chocolate masses sweetened with sucrose.

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Acknowledgments

The authors thank the Polish Committee for Scientific Researches for financial support (grant no. 3 P06T 054 24) of this research. The authors would like to thank PALATINIT Süβungsmittel GmbH and its representative in Poland, Curt Georgi Enterprise, and particularly Mr Grzegorz Jałosiński, for charge-free sample of isomalt PF for studies.

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Correspondence to Dorota Żyżelewicz.

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Nebesny, E., Żyżelewicz, D., Motyl, I. et al. Dark chocolates supplemented with Lactobacillus strains. Eur Food Res Technol 225, 33–42 (2007). https://doi.org/10.1007/s00217-006-0379-9

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Keywords:

  • Chocolate
  • Isomalt
  • Lactobacillus