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Enriching novel dark chocolate with Bacillus coagulans as a way to provide beneficial nutrients

Author:
Kobus-Cisowska, Joanna, Szymanowska, Daria, Maciejewska, Paulina, Szczepaniak, Oskar, Kmiecik, Dominik, Gramza-Michałowska, Anna, Kulczyński, Bartosz, Cielecka-Piontek, Judyta
Source:
Food & function 2019 v.10 no.2 pp. 997-1006
ISSN:
2042-650X
Subject:
Bacillus coagulans, bacteria, bioavailability, chocolate, functional foods, nutrients, polyphenols, probiotics, sensory evaluation
Abstract:
The aim of the present study was to develop a novel type of probiotic chocolate with the additive Bacillus coagulans bacteria and determine the concentration of polyphenols and their bioaccessibility. The manufactured chocolate possessed significantly higher concentrations of polyphenols than the control sample. The sensory profiles of the tested probiotic chocolate were similar to those of the control sample. In future, the probiotic chocolate could be regarded as a functional food product by chocolate producers.
Agid:
6314240