National Academy of Agricultural Sciences (NAAS)
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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 2018: 95.39 NAAS RATING 2020: 5.38 |
In this present investigation attempt has made to develop probiotic soymilk chocolate. The purpose of addition of soymilk was to enhance nutritional qualities of chocolate because chocolate is a confectionary item which is readily consumed by all age group of people. Both soymilk and probiotic are health promoting components. Milk chocolates were prepared by incorporating with soymilk powder and freeze-dried Lactobacillus helveticus MTCC 5463. The effect of various ingredients like soymilk powder, skim milk powder and cocoa powder on sensory characteristics of the prepared chocolate was studied and their levels were optimized using Response Surface Methodology (RSM) using regression equation model. Optimization of the product was done by maximising the score for sensory characteristics. The optimised probiotic soymilk chocolate constituted 14.13 (%) soy milk powder, 15 (%) skim milk powder, 15 (%) cocoa powder, 30 (%) sugar and 30 (%) cocoa butter and 0.5 (%) lecithin. After optimization freeze dried concentration of Lactobacillus helveticus MTCC 5463 (2% w/w) was incorporated into the probiotic soymilk chocolate and was tested for probiotic viability and organoleptic parameters. Lactobacillus counts were remained above 8.0 log cfu/g until 30 days under refrigerated condition.
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