Sugar-Free Milk Chocolate as a Carrier of Omega-3 Polyunsaturated Fatty Acids and Probiotics: A Potential Functional Food for the Diabetic Population
| Autor: | Daniel A. Jacobo-Velázquez, Arlette Santacruz, Luis Martín Marín-Obispo, Carmen Hernández-Brenes, Paulinna Faccinetto-Beltrán, Andrea R Gómez-Fernández, Esther Pérez-Carrillo, Norma E. Orozco-Sánchez |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Health (social science)
Population Plant Science TP1-1185 Health Professions (miscellaneous) Microbiology Article chemistry.chemical_compound Lactobacillus acidophilus stevia Food science Sugar education sweeteners functional foods chemistry.chemical_classification education.field_of_study biology Chemistry sugar-free Chemical technology food and beverages Fish oil biology.organism_classification Isomalt Milk Chocolate isomalt milk chocolate Lactobacillus plantarum Food Science Polyunsaturated fatty acid |
| Zdroj: | Foods Foods, Vol 10, Iss 1866, p 1866 (2021) Volume 10 Issue 8 |
| ISSN: | 2304-8158 |
| Popis: | Chocolate is an adequate matrix to deliver bioactive ingredients. However, it contains high sugar levels, one of the leading causes of chronic degenerative diseases. This work aimed to evaluate the effects of milk chocolate reformulation with alternative sugar sweeteners (Sw isomalt + stevia), probiotics (Prob), and ω-3 polyunsaturated fatty acids (PUFAs) on its physicochemical properties and consumers’ acceptability. Lactobacillus plantarum 299v (L. p299v) and Lactobacillus acidophilus La3 (DSMZ 17742) were added as Prob strains, and fish oil (FO) was added as the source of ω-3 PUFAs. Prob addition resulted in chocolates with > 2 × 107 colony forming unit (CFU) per serving size (12 g). Except for Prob, aw values of all treatments were < 0.46. Sw and Sw + Prob presented the nearest values to the control in hardness, whereas Sw without FO increased fracturability. FO, Sw + FO, and Sw + Prob + FO contained 107.4 ± 12.84, 142.9 ± 17.9, and 133.78 ± 8.76 mg of ω-3 PUFAs per chocolate, respectively. Prob + FO increased the resistance of chocolate to shear stress, while Sw + FO showed a similar flow behavior to the control. The consumers’ acceptability of Sw + Prob chocolate was adequate, while Sw + Prob + FO had higher acceptability than Prob + FO. Health benefits of reformulated milk chocolates requires further assessment by in vitro, in vivo and clinical studies. |
| Databáze: | OpenAIRE |
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