Current trend and future prospective of functional probiotic milk chocolates and related products – a review

https://doi.org/10.17221/676/2014-CJFSCitation:Gadhiya D., Patel A., Prajapati J.B. (2015): Current trend and future prospective of functional probiotic milk chocolates and related products – a review. Czech J. Food Sci., 33: 295-301.
download PDF
The world market of functional dairy products including ice-cream, cheese, sour cream, yoghurt, dahi, butter milk, powdered milk, and frozen desserts has been rapidly growing. The incorporation of probiotics into chocolate could offer a good alternative to common dairy products as it is liked by all age groups people. Chocolate is rich in natural antioxidants and the nutritional quality of it can be further enhanced by the incorporation of probiotics and/or prebiotics or dietary fibers. Current article reviews recent advances in the technologies aimed at incorporating probiotics into chocolate and related products, the ways to enhance or sustain their viability in the presence of stressed surroundings throughout the manufacturing process, and their market potential with future prospects.
References:
Anonymous (2014): http://www.marketsandmarkets.com/PressReleases/probiotics.asp (accessed Aug 9, 2014).
 
Aragon-Alegro Lina Casale, Alarcon Alegro João Henrique, Roberta Cardarelli Haíssa, Chih Chiu Ming, Isay Saad Susana Marta (2007): Potentially probiotic and synbiotic chocolate mousse. LWT - Food Science and Technology, 40, 669-675  https://doi.org/10.1016/j.lwt.2006.02.020
 
Beckett S.T. (1999): Industrial Chocolate Manufacture and Use. 3rd Ed. Oxford, Blackwell Science: 153–465.
 
Beckett S.T. (2000): The Science of Chocolate. Cambridge, The Royal Society of Chemistry: 1–7.
 
Botelho Patrícia Borges, Galasso Melissa, Dias Virgínia, Mandrioli Mara, Lobato Luciana Pereira, Rodriguez-Estrada Maria Teresa, Castro Inar Alves (2014): Oxidative stability of functional phytosterol-enriched dark chocolate. LWT - Food Science and Technology, 55, 444-451  https://doi.org/10.1016/j.lwt.2013.09.002
 
Buitrago-Lopez A., Sanderson J., Johnson L., Warnakula S., Wood A., Di Angelantonio E., Franco O. H. (): Chocolate consumption and cardiometabolic disorders: systematic review and meta-analysis. BMJ, 343, d4488-d4488  https://doi.org/10.1136/bmj.d4488
 
Callebaut B. (2009): http://www.foodprocessingtechnology.com/contractors/ingredients/barry-callebaut/press15.html (accessed Aug 9, 2014).
 
Deanna S. (2009): Maramor premium milk and dark chocolate with probiotics. [blog]. Available at http://www.chocablog.com/reviews/maramor-premium-milk-dark-chocolate-with-probiotics/ (accessed Nov 18, 2014).
 
Denker M., Parat-Wilhelms M., Drichelt G., Paucke J., Luger A., Borcherding K., Hoffmann W., Steinhart H. (2006): Investigation of the retronasal flavour release during the consumption of coffee with additions of milk constituents by ‘Oral Breath Sampling’. Food Chemistry, 98, 201-208  https://doi.org/10.1016/j.foodchem.2005.03.034
 
Durand H., Saint-Agnes R., Panes J. (2003): Particles containing coated living micro-organisms, and method for producing same. US 20030109025 A1, June 12, 2003.
 
Erdem Özlem, Gültekin-Özgüven Mine, Berktaş Ijlal, Erşan Sevcan, Tuna H. Ezgi, Karadağ Ayşe, Özçelik Beraat, Güneş Gürbüz, Cutting Simon M. (2014): Development of a novel synbiotic dark chocolate enriched with Bacillus indicus HU36, maltodextrin and lemon fiber: Optimization by response surface methodology. LWT - Food Science and Technology, 56, 187-193  https://doi.org/10.1016/j.lwt.2013.10.020
 
Gadhiya D.K. (2011): Development of probiotic chococlate. [M.Tech. Thesis.] Anand, Anand Agricultural University.
 
Hii C.L., Law C.L., Suzannah S., Miswani S., Cloke M. (2009): Polyphenols in cocoa (Theobroma cacao L.). Asian Journal of Food and Agro Industries, 2: 702–722.
 
Holland B., Welch A.A., Unwin J.D., Buss D.H., Paul A.A. (1991): McCance and Widdowson’s – The Composition of Foods. 5th Ed. Cambridge, Royal Society of Chemistry.
 
Hurst W. Jeffrey, Tarka Stanley M., Powis Terry G., Valdez Fred, Hester Thomas R. (2002): Archaeology: Cacao usage by the earliest Maya civilization. Nature, 418, 289-290  https://doi.org/10.1038/418289a
 
Jackson K. (1999). Recipes. In: Beckett S.T. (ed.): Industrial Chocolate Manufacture and Use. 3rd Ed. Oxford, Blackwell Science: 323–346.
 
Khanafari Anita, Porgham Sepideh Hosseini (2012): Investigation of Probiotic Chocolate Effect on Streptococcus mutans Growth Inhibition. Jundishapur Journal of Microbiology, 5, 590-597  https://doi.org/10.5812/jjm.3861
 
Kruger C. (1999): Sugar and bulk sweetener. In: Beckett S.T. (ed.): Industrial Chocolate Manufacture and Use. 3rd Ed. Oxford, Blackwell Science: 36–56.
 
Maillard M., Landuyt A. (2008): Chocolate: an ideal carrier for probiotics. Agro Food Industry Hi-Tech, 19 (3): 13–15.
 
Mandal S., Puniya A.K., Singh K. (2005): Value addition of milk chocolate using inulin and encapsulated Lactobacillus casei NCDC-298. In: National Seminar on Value Added Dairy Products, Dec 21–22, 2005, Dairy Technology Society of India, National Dairy Research Institute, Karnal (Haryana), India.
 
Nebesny E., Zyzelewicz D. (2006): Properties of chocolates enriched with viable lactic acid bacteria. Deutsche Lebensmittel-Rundschau, 102: 27–32.
 
Nebesny Ewa, Żyżelewicz Dorota, Motyl Ilona, Libudzisz Zdzisława (2005): Properties of sucrose-free chocolates enriched with viable lactic acid bacteria. European Food Research and Technology, 220, 358-362  https://doi.org/10.1007/s00217-004-1069-0
 
Olinger P.M. (1994): New options for sucrose-free chocolate. The Manufacturing Confectioner, 74 (5): 77–84.
 
Olinger P.M., Pepper T. (2001): Xylitol. In: Nabors O.L. (ed.): Alternative Sweeteners. New York, Marcel Dekker: 335–365.
 
Patel Ami, Falck Peter, Shah Nihir, Immerzeel Peter, Adlercreutz Patrick, Stålbrand Henrik, Prajapati Jashbhai B., Holst Olle, Nordberg Karlsson Eva (2013): Evidence for xylooligosaccharide utilization in Weissella strains isolated from Indian fermented foods and vegetables. FEMS Microbiology Letters, 346, 20-28  https://doi.org/10.1111/1574-6968.12191
 
Possemiers S., Marzorati M., Verstraete W., Van de Wiele T. (2010): Bacteria and chocolate: A successful combination for probiotic delivery. International Journal of Food Microbiology, 141, 97-103  https://doi.org/10.1016/j.ijfoodmicro.2010.03.008
 
Prajapati J.B., Nair B.M. (2003): The history of fermented foods. In: Farnworth E.R. (ed.): Handbuook of Fermented Functional Food. 2nd Ed. Bota Raton, CRC Press: 1–25.
 
Chetana Ramakrishna, Reddy Sunki Reddy Yella, Negi Pradeep Singh (2013): Preparation and Properties of Probiotic Chocolates Using Yoghurt Powder. Food and Nutrition Sciences, 04, 276-281  https://doi.org/10.4236/fns.2013.43037
 
Ramli N, Omar S.R., Jin F.J., Thein L.S. (2012): Physico-chemical properties of chocolate of Lactobacillus plantarum from fermented cocoa beans. Annals, Food Science and Technology, 2012: 75–81.
 
Reid G., Jass J., Sebulsky M. T., McCormick J. K. (2003): Potential Uses of Probiotics in Clinical Practice. Clinical Microbiology Reviews, 16, 658-672  https://doi.org/10.1128/CMR.16.4.658-672.2003
 
SERVAIS C., RANC H., ROBERTS I.D. (2003): DETERMINATION OF CHOCOLATE VISCOSITY. Journal of Texture Studies, 34, 467-497  https://doi.org/10.1111/j.1745-4603.2003.tb01077.x
 
Shah Nihir, Prajapati J. B. (2014): Effect of carbon dioxide on sensory attributes, physico-chemical parameters and viability of Probiotic L. helveticus MTCC 5463 in fermented milk. Journal of Food Science and Technology, 51, 3886-3893  https://doi.org/10.1007/s13197-013-0943-9
 
Sokmen A., Gunes G. (2006): Influence of some bulk sweeteners on rheological properties of chocolate. LWT-Food Science & Technology, 39: 1053–1058.
 
Whitefield R. (2005): Making Chocolates in the Factory. London, Kennedy’s Publications Ltd.
 
Wijers M.C., Strater P.J. (2001): Isomalt. In: Nabors O.L. (ed.): Alternative Sweeteners. New York, Marcel Dekker: 265–281.
 
Zumbe A., Grosso C. (1993): Product and process for producing milk chocolate. US Patent 5238698/EP Patent 0575070 A2. 298 E.
 
Zyzelewicz D., Nebesny E., Motyl I., Libudzisz Z. (2010): Effect of milk chocolate supplementation with lyophilised Lactobacillus cells on its attributes. Czech Journal of Food Sciences, 28: 392–406.
 
download PDF

© 2020 Czech Academy of Agricultural Sciences | Prohlášení o přístupnosti