Study of the possibility of fortification chocolate and snack products with probiotic cultures

Abstract

Nutritional prevention of metabolic disorders, by introducing functional and specialized foods into the daily diet of the population, is one of the effective ways to solve the problem of reducing the growth of chronic non-communicable diseases. In this regard, today the awareness of the population in the field of the relationship between nutrition and health is growing, reflected in the eating behavior of the inhabitants. The article presents information on the enrichment of chocolate products with probiotic microorganisms. The indicators of viability and enzyme activity of various associations of probiotic cultures, including strains of Streptococcus lactis SL215, Streptococcus salivarius sp. thermophilus ST14, Lactobacillus acidophilus LA72, Lactobacillus delbrueckii sp bulgaricus LB50, Lactobacillus casei LC005, Lactobacillus rhamnosus LR112, Bifidobacterium bifidum BB79 in various combinations, were analyzed. As a result of the fortification of chocolate products with lyophilized powder of probiotic microorganisms with the species composition of Lactobacillus casei LC005, Lactobacillus rhamnosus LR112 (at a ratio of 1: 1), it was found that the introduction of lactic acid bacterias did not have significant differences in the organoleptic and rheological parameters of the product. The evaluation of the physico-chemical parameters of finished products indicates a high nutritional and biological value of chocolate.