000			01576nam a2200169 4500
003			OSt
005			20250204155346.0
008			250204b |||||||| |||| 00| 0 eng d
100			_aSajan Chandrangadhan Achi
245			_aDark chocolate: delivery medium for probiotic Bifidobacterium breve NCIM 5671
300			_ap1411-1414
520			_aBifidobacteria are widely acclaimed probiotic bacteria, however, the fragile nature of the bacteria has rendered its delivery through food products a challenge. The aim of the present study was to develop probiotic dark chocolate by incorporating Bifidobacterium breve NCIM5671. The probiotic chocolate was prepared by adding B. breve to dark chocolate at the final tempering stage. The chocolate was evaluated for the viability of B. breve upon preparation and during storage period of 90 days. The effect of addition of B. breve on physiological parameters of chocolate such as color, texture, rheology, melting profile, and sensory profile was also determined. The probiotic chocolate developed retained viability of B. breve (9 log CFU/g) for a period of 90 days. No significant differences were observed in physiological parameters of probiotic chocolate compared to control chocolate. Overall the probiotic dark chocolate was found to be a suitable matrix for delivery of B. breve NCIM5671.
654			_aChocolate _aBifidobacteria _aProbiotics _a Viability _aPhysiochemical properties
773	0		_080310 _9109866 _dGermany Springer _oJP261 _tJournal of Food Science and Technology _x0022-1155
942			_cJA
942			_2ddc
999			_c130919 _d130919