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- Title
Physicochemical Properties and Sensory Acceptability of a Next-Generation Functional Chocolate Added with Omega-3 Polyunsaturated Fatty Acids and Probiotics.
- Authors
Faccinetto-Beltrán, Paulinna; Gómez-Fernández, Andrea R.; Orozco-Sánchez, Norma E.; Pérez-Carrillo, Esther; Marín-Obispo, Luis Martín; Hernández-Brenes, Carmen; Santacruz, Arlette; Jacobo-Velázquez, Daniel A.; Wismer, Wendy
- Abstract
In this study, a milk chocolate formulation was developed to serve as vehicle of Omega-3 (ω3) polyunsaturated fatty acids (PUFAs) and probiotics (L. plantarum 299v and L. rhamnosus GG). Fish oil (FO) was incorporated in chocolate as a source of ω3 PUFAs. Probiotics (Prob) and FO were added during tempering, obtaining chocolates with 76.0 ± 5.2 mg (FO1) or 195.8 ± 6.5 mg (FO2) of ω3 PUFAs, and >1 × 106 CFU of Prob per chocolate portion (12 g). The physicochemical properties (rheological analysis, texture, surface instrumental color, a w , and fatty acid profile), and sensory acceptability of the formulations were determined. Prob and FO generated a decrease in L* and white index (WI) values. Except for Prob + FO2, all treatments showed a decrease in a w . Rheological parameters of FO1 and Prob + FO1 presented the most similar behavior as compared with the control. Prob or FO1 addition did not affect the overall consumer's acceptability of chocolate; and when both nutraceuticals were combined (Prob + FO1) the product showed adequate overall acceptability. FO2 formulations were not considered adequate to maintain physicochemical properties and sensory acceptability of chocolate. Results indicated that milk chocolate is a suitable vehicle for delivering ω3 PUFAs and Prob, which are essential to enhance cognitive development in children.
- Subjects
UNSATURATED fatty acids; OMEGA-3 fatty acids; CHOCOLATE; PROBIOTICS; FISH oils; FUNCTIONAL beverages
- Publication
Foods, 2021, Vol 10, Issue 2, p333
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods10020333