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Sensors 2018, 18(8), 2570; https://doi.org/10.3390/s18082570

The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria

1
Faculty of Agriculture, University of Belgrade, Nemanjina 6, Belgrade 11080, Serbia
2
Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork P61, Ireland
3
Institute for Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444, Belgrade 11000, Serbia
*
Author to whom correspondence should be addressed.
Received: 2 July 2018 / Revised: 27 July 2018 / Accepted: 28 July 2018 / Published: 6 August 2018
(This article belongs to the Section Chemical Sensors)
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Abstract

Cocoa and dark chocolate have a wide variety of powerful antioxidants and other nutrients that can positively affect human health. Probiotic dark chocolate has the potential to be a new product in the growing number of functional foods. In this study, encapsulated potential probiotic Lactobacillus plantarum 564 and commercial probiotic Lactobacillus plantarum 299v were added in the production of dark chocolate. The results show very good survival of probiotic bacteria after production and during storage, reaching 108cfu/g in the first 60 days and over 106cfu/g up to 180 days. No statistically significant difference (p > 0.05) in chemical composition and no major differences in the volatile profiles between control and experimental chocolate samples were observed, indicating no impact of probiotic bacteria on compositional and sensory characteristics of dark chocolate. The sensory evaluation of control and both probiotic dark chocolate samples showed excellent sensory quality after 60 and 180 days of storage, demonstrating that probiotics did not affect aroma, texture and appearance of chocolate. Due to a high viability of bacterial cells and acceptable sensory properties, it can be concluded that encapsulated probiotics Lb. plantarum 564 and Lb. plantarum 299v could be successfully used in the production of probiotic dark chocolate. View Full-Text
Keywords: chocolate; probiotics; encapsulation; viability; sensory analysis; volatiles chocolate; probiotics; encapsulation; viability; sensory analysis; volatiles
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Mirković, M.; Seratlić, S.; Kilcawley, K.; Mannion, D.; Mirković, N.; Radulović, Z. The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria. Sensors 2018, 18, 2570.

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