فهرست نشریات علمی دسترسی آزاد ایران

This study aimed to investigate the impact of incorporating three microencapsulated strains of probiotic Lactobacilli (L. acidophilus, L. casei, and L. rhamnosus) on the key quality parameters of dark chocolate (70% cocoa). Microencapsulated probiotics were added to melted dark chocolate. The resulting chocolates were evaluated for physicochemical properties, rheological behavior, colorimetry, and sensory characteristics over a period of one month. Data SPSS analysis statistical elaborate sunt. The results of the effect of adding Lactobacillus bacteria to dark chocolate and producing functional dark chocolate on the physicochemical properties, color and texture, as well as the acceptance rate showed that adding Lactobacillus bacteria to dark chocolate did not have a negative effect on the chemical characteristics of any of the treatments in different percentages. The biggest concern was the changes in acidity and fatty acid profile, which, according to the chemical test measuring acidity and examining the fatty acid profile of functional chocolate and comparing it with the control sample, we saw no significant changes. Also, the results of texturometric, colorimetric and sensory acceptance tests indicate that there are no inappropriate conditions in functional chocolate and make the production of this product possible. The color of dark chocolate is one of the important factors in attracting the attention of the buyer, and the addition of bacteria did not affect it. Also, no change was observed in its taste. The texture of the functional chocolate was also suitable and acceptable, like the treatment sample.