2021
DOI: 10.24275/rmiq/alim2131
|View full text |Cite
|
Sign up to set email alerts
|

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)

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
4
1

Citation Types

1
17
0
1

Year Published

2021
2021
2024
2024

Publication Types

Select...
6
1

Relationship

0
7

Authors

Journals

citations
Cited by 13 publications
(19 citation statements)
references
References 47 publications
1
17
0
1
Order By: Relevance
“…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.…”
Section: Sugar-free Chocolates As Carrier For the Delivery Of Bioactive Ingredientsmentioning
confidence: 95%
See 3 more Smart Citations
“…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.…”
Section: Sugar-free Chocolates As Carrier For the Delivery Of Bioactive Ingredientsmentioning
confidence: 95%
“…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.…”
Section: Chocolate As Carrier For the Delivery Of Bioactive Ingredientsmentioning
confidence: 99%
See 2 more Smart Citations
“…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.…”
Section: Water Activity Color Texture and Rheological Determinationsmentioning
confidence: 99%