Physicochemical Properties and Sensory Acceptability of a Next-Generation Functional Chocolate Added with Omega-3 Polyunsaturated Fatty Acids and Probiotics
Paulinna Faccinetto-Beltrán, Andrea R. Gómez‐Fernández, Norma E. Orozco-Sánchez, Esther Pérez‐Carrillo, Luis Martín Marín‐Obispo, Carmen Hernández‐Brenes +2 more
Foods
Abstract
In this study, a milk chocolate formulation was developed to serve as vehicle of Omega-3 (ω3) polyunsaturated fatty acids (PUFAs) and probiotics (<i>L. plantarum</i> 299v and <i>L. rhamnosus</i> 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 × 10<sup>6</sup> CFU of Prob per chocolate portion (12 g). The physicochemical properties (rheological analysis, texture, surface instrumental color, aw, and fatty acid profile), and sensory acceptability of the formulations were determined. Prob and FO generated a decrease in <i>L</i>* and white index (WI) values. Except for Prob + FO2, all treatments showed a decrease in aw. 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.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
Omega-3 polyunsaturated fatty acids (PUFAs) affects physicochemical properties of chocolate
“Fish oil (FO) was incorporated in chocolate as a source of ω3 PUFAs. Probiotics (Prob) and FO generated a decrease in L* and white index (WI) values. Except for Prob + FO2, all treatments showed a dec...”
Omega-3 PUFAs and probiotics enhances cognitive development in children
“Results indicated that milk chocolate is a suitable vehicle for delivering ω3 PUFAs and Prob, which are essential to enhance cognitive development in children.”
chocolate with Omega-3 PUFAs and probiotics has adequate overall acceptability
“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.”