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Incorporation of Lactiplantibacillus Plantarum Subsp. Plantarum Dad-13 into Chocolate and its Effect on Physical, Nutritional and Probiotics Viability During Storage

SSRN, ISSN: 1556-5068
2024
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Metric Options:   Counts1 Year3 Year

Metrics Details

  • Usage
    180
    • Abstract Views
      126
    • Downloads
      54
  • Ratings
    • Download Rank
      800,115

Article Description

Chocolate with functional added value has become increasingly popular due to growing consumer health awareness. Lactiplantibacillus plantarum subsp. plantarum Dad-13 is a potential probiotic strain exhibiting various health benefits. Probiotic chocolate was formulated by adding L. plantarum Dad-13. The safety parameters of the chocolate, including microbial and heavy metal contamination, was evaluated to ensure its safety for consumption. Changes in the physical, nutritional, and microbial properties of probiotic chocolate were compared to those of non-probiotic chocolate. Storage trials were further conducted to better understand the viability of probiotics in the chocolate products. The chocolate used in this study was safe for consumption, as indicated by the low levels of contamination. Chocolate supplemented with L. plantarum Dad-13 had similar nutritional characteristics to non-probiotic chocolate. However, the addition of probiotics slightly altered its physical characteristics, resulting in broader melting properties, although this remained within a tolerable range. Storing the chocolate at low to moderate temperatures (4‒20°C) could maintain the viability of L. plantarum Dad-13 above 8 log CFU/g for up to 30 days of storage, demonstrating its promising potential as a novel probiotic chocolate product.

Bibliographic Details

Titiek Farianti Djaafar; Tri Marwati; Anna Fajariyah; Nendyo Adhi Wibowo; Novia Nur Aini; Mifta Gatya; Imelda Damarwati; Hariya Amalina; Gabriela Belinda Aulia; Tyas Utami; Rini Yanti; Endang Sutriswati Rahayu

Elsevier BV

Multidisciplinary; local probiotics; dadih; functional chocolate; microbiology; Cocoa

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