engleski

Functional chocolate with prebiotic and probiotic

The aim of this study was to test the hypothesis that prebiotic sugars such as inulin, polydextrose, lactitol etc., could be added to chocolate recipes. The formulations were intended to achieve quality benefits fort the industry without imposing a negative impact on sensory perception, consumer liking or other parameters relevant to quality. As chocolate is eaten more for pleasure than for nutrition, consumer acceptance must be borne in mind where altering recipes. As inulin improved the flow and sensory characteristics, it could be recommended both for its physical and nutritional properties. Because of the improved flow properties a slight reduction of total fat content seems possible. Additional benefits could be gained by inulin’ s attribute to have limited digestibility and selectively stimulate the beneficial intestinal bacteria, especially autochthonous bifidobacteria and added allochthonous probiotic bacteria. Further development seems worthwhile.

chocolate; inulin; polydextrose; lactitol; bifidobacteria

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