Vol. 10, Issue 10 (2021)

Author(s):
Samlesh Kumari

Abstract:
In today’s time functional foods are getting more attentions as compared to the food products present in the market from long time as they provide additional health benefits than the conventional form the products. In the present study attempt has been made for development of novel functional variants of milk chocolates. Synbiotic milk chocolates were prepared by incorporating with freeze dried or Lactobacillus helveticus MTC-5463, soymilk powder and inulin. Lactobacillus counts were remained above 8.0 log cfu/g until 30 days under refrigerated condition. Yeast and molds, and coliforms were found to be absent in the products during the storage. Sensory panelists liked the synbiotic milk chocolate. Thus, milk chocolate has been shown to be an excellent food for delivery of probiotic lactobacilli. The overall sensory scores of the developed synbiotic milk chocolates were >7 on nine-point hedonic scale. The final optimized synbiotic milk chocolate with addition of probiotic culture at the rate 1% (w/w) was subjected to storage study at the rate 08 ± 2 ⁰C. For comparison, a branded milk chocolate was used as control. Moreover, the addition of the lactobacilli, soymilk and inulin did not affect the sensorial quality of the products.