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
- 180Usage
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
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.
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