Nutritional content and sensory acceptability of sweet potato-filled chocolate bites with added probiotic Lactobacillus casei and Lactobacillus plantarum
2018
Barcelon, E.G. | Luneta, J.M.R.
Chocolate bites have high potential as carrier for probiotics that could improve gut health. The introduction of chocolate bites with probiotics will provide consumers with an alternative product in addition to the traditional yogurt and milk based drink. It could be a perfect solution to an upset stomach and helps supply the required probiotics making it a delicious option for maintaining optimum digestive health. Major benefits probiotic could offer includes possible enhance response to the immune system, increased ability to digest food, reduces lactose intolerance, increase ability to assimilate the nutrients from food, among others. This study was conducted to determine the survival ability of Lactobacillus plantarum and Lactobacillus casei in sweet potato-filled chocolate bites. The nutritional content, physico-chemical properties and sensory acceptability 4.71 % dietary fiber, 0.48% lipid and 1.06% ash. Results showed that sweet potato-filled chocolate bites are high of chocolate bites were determined. The sweet potato used in this study contains 54.83% moisture, 2.93% Pr h in fat (37%), moisture (18%) and carbohydrate (38%) contents. It has protein content of 5.5% and ash content of 3%. The probiotic L plantarum increases from 11 log CFU/gram to 18 log CFU/gram on the second week of chilled storage, which is a significantly higher value than its initial population. L casei increased from 11 log CFU/gram to 17 log CFU/gram. Sensory acceptability was not significantly different for chocolate bites that contain probiotic those that don't have. Hence, sweet potato-filled chocolate bites are sensory acceptable. Probiotic products are now replacing ordinary foods when it comes to eating healthy, and consumers are slowly becoming accustomed to a new way of being conscious of what they include to their diet.
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Este registro bibliográfico ha sido proporcionado por University of the Philippines at Los Baños