Physicochemical Properties and Sensory Acceptability of a Next-Generation Functional Chocolate Added with Omega-3 Polyunsaturated Fatty Acids and Probiotics

Abstract

In this study, a milk chocolate formulation was developed to serve as vehicle of Omega-3 (ω3) polyunsaturated fatty acids (PUFAs) and probiotics (L. plantarum 299v and L. rhamnosus GG). Fish oil (FO) was incorporated in chocolate as a source of ω3 PUFAs. Probiotics (Prob) and FO were added during tempering, obtaining chocolates with 76.0 ± 5.2 mg (FO1) or 195.8 ± 6.5 mg (FO2) of ω3 PUFAs, and >1 × 106 CFU of Prob per chocolate portion (12 g). The physicochemical properties (rheological analysis, texture, surface instrumental color, aw, and fatty acid profile), and sensory acceptability of the formulations were determined. Prob and FO generated a decrease in L* and white index (WI) values. Except for Prob + FO2, all treatments showed a decrease in aw. Rheological parameters of FO1 and Prob + FO1 presented the most similar behavior as compared with the control. Prob or FO1 addition did not affect the overall consumer’s acceptability of chocolate; and when both nutraceuticals were combined (Prob + FO1) the product showed adequate overall acceptability. FO2 formulations were not considered adequate to maintain physicochemical properties and sensory acceptability of chocolate. Results indicated that milk chocolate is a suitable vehicle for delivering ω3 PUFAs and Prob, which are essential to enhance cognitive development in children.

Chocolate as Carrier to Deliver Bioactive Ingredients: Current Advances and Future Perspectives

“…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.…”

“…Moreover, fortification of dark chocolate with vitamin D 3 , has been achieved, obtaining a formulation with no significant changes in the sensory, rheological, melting, and color properties of the final product. Furthermore, when vitamin D 3 was added in liposomes, the retention of the vitamin was improved during storage (15,30,45, and 60 days at 25 • C) as compared to vitamin D 3 added as free compound (Table 1). Therefore, there is evidence that chocolate could be used as an effective carrier for the supplementation of vitamins and minerals.…”

“…Milk, white, and dark chocolate have been successfully used as a delivery agent of microencapsulated EPA/DHA from fish oil powder without compromising sensory acceptability [ 9 , 35 , 36 ]. Likewise, other functional chocolate was developed with the objective to serve as delivery system of ω-3 fish oil and probiotics ( L. plantarum 299v and L. rhamnosus ), which could act synergistically to enhance cognitive development in children [ 30 ]. The formulation presented optimal results in the rheological, texture, and color analysis, and thus it was concluded that milk chocolate is a suitable vehicle to deliver probiotics and an adequate amount of ω-3 PUFAs (76 mg per 12 g of chocolate).…”

“…The formulation presented optimal results in the rheological, texture, and color analysis, and thus it was concluded that milk chocolate is a suitable vehicle to deliver probiotics and an adequate amount of ω-3 PUFAs (76 mg per 12 g of chocolate). Likewise, the authors stated that if higher levels of ω-3 PUFAs are desirable in the formulation, it would be required to evaluate other sources or presentation of the active compounds (i.e., microalgae oil, microencapsulated fish oil), since fish oil addition at higher concentrations resulted on a product with low sensory acceptability by consumers [ 30 ] ( Table 1 ). Additionally, new trends in the nanotechnology field have shown a solution to improve the bioavailability and stability of ω-3 PUFAs.…”

Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans

“…Chocolate quality is determined during the manufacturing process and can be monitored by variables such as viscosity, texture, and moisture content, which are factors that influence sensory attributes [24,25]. Viscosity is important for handling chocolate mass during production (e.g., during pumping and mixing) because it determines its suitability for the product's end use, i.e., enrobing or dipping [26].…”