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The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria
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2018-08-06
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Mirković, M.; Seratlić, S.; Kilcawley, K.; Mannion, D.; Mirković, N.; Radulović, Z. The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria. Sensors 2018, 18, 2570. https://doi.org/10.3390/s18082570
Abstract
Cocoa and dark chocolate have a wide variety of powerful antioxidants and other nutrients
that can positively affect human health. Probiotic dark chocolate has the potential to be a new
product in the growing number of functional foods. In this study, encapsulated potential probiotic
Lactobacillus plantarum 564 and commercial probiotic Lactobacillus plantarum 299v were added in
the production of dark chocolate. The results show very good survival of probiotic bacteria after
production and during storage, reaching 108
cfu/g in the first 60 days and over 106
cfu/g up to
180 days. No statistically significant difference (p > 0.05) in chemical composition and no major
differences in the volatile profiles between control and experimental chocolate samples were observed,
indicating no impact of probiotic bacteria on compositional and sensory characteristics of dark
chocolate. The sensory evaluation of control and both probiotic dark chocolate samples showed
excellent sensory quality after 60 and 180 days of storage, demonstrating that probiotics did not
affect aroma, texture and appearance of chocolate. Due to a high viability of bacterial cells and
acceptable sensory properties, it can be concluded that encapsulated probiotics Lb. plantarum 564 and
Lb. plantarum 299v could be successfully used in the production of probiotic dark chocolate.