Formulation optimization of a sucrose-free probiotic dark chocolate; rheological characteristics and viability of Saccharomyces boulardi

Formulation optimization of a sucrose-free probiotic dark chocolate; rheological characteristics and viability of Saccharomyces boulardi

The use of polyols as sucrose-replacer in chocolate formulation has increased in the last years because of the high occurrence of the metabolic syndrome. Furthermore, chocolate is a qualified vehicle of functional ingredients such as probiotics that improve health in people with diabetes. The first...

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Bibliographic Details
Main Authors: Haniyeh Rasouli Pirouzian, Hadi Pourjafar, Fereshteh Ansari, Nezam Armand, Seid Mahdi Jafari
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Current Research in Food Science
Subjects:
Chocolate
Sucrose-free
Probiotic
Saccharomyces boulardii
Mixture design
Viability
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927125002059
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