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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(8): 1527-1534
DOI: https://doi.org/10.20546/ijcmas.2019.808.179


Studies on Process Standardization and Sensory Evaluation of Probiotic Chocolate
H.W. Deshpande1, V.T. Kharat1, S.D. Katke1* and V. B. Jadhav2
1Department of Food Microbiology and Safety, College of Food Technology, VNMKV, Parbhani, India 2Department of Agricultural Engineering, College of Agriculture, VNMKV, Parbhani, India
*Corresponding author
Abstract:

The popularity of chocolate around the world combined with high level of health related awareness of the contemporary consumer imposed the idea of enriching chocolate with probiotic bacterial strains. The main objective of this work was to obtain a potentially probiotic chocolate by using microencapsulated Lactobacillus strains. The Lactobacillus strains were encapsulated as micro-beads by using sodium alginate and guar gum and these beads were incorporated into chocolate suspension. This probiotic milk chocolate displayed the same sensory properties as the reference, probiotic-free chocolate. The number of live bacterial cells was maintained at the functional level of 107 - 109 cfu/g after keeping for 4 weeks at 4oC. Neither the texture nor the total and volatile acidity of chocolate masses were changed by addition of the microencapsulated Lactobacillus cells.


Keywords: Probiotic chocolate, Microencapsulation, viability, Lactobacillus acidophilus, Lactobacillus bulgaricus
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How to cite this article:

Deshpande, H.W., V.T. Kharat, S.D. Katke and Jadhav, V. B. 2019. Studies on Process Standardization and Sensory Evaluation of Probiotic Chocolate.Int.J.Curr.Microbiol.App.Sci. 8(8): 1527-1534. doi: https://doi.org/10.20546/ijcmas.2019.808.179