Nutriovia

Probiotics, found in fermented foods such as yogurt and Kimchi, are living microbes that improve the intestinal microbiome, shifting the balance to bacteria and beneficial yeasts. They can also alleviate digestive problems and reduce inflammation. These active cultures need food and protection to survive difficult intestinal conditions, so prebiotics – substances such as dietary fibers and oligosaccharides – are sometimes added to products containing probiotics to create synbiotic foods. Because chocolate is a treat that many people like, researchers have used it to test various pre- and probiotic combinations. Certain methods to include prebiotics are laborious, so Smriti Gaur and Shubhi Singh have explored prebiotics that would not require in -depth treatment – corn and honey – in chocolate enriched with probiotics.

The team has developed five chocolates for its study. One contained only basic chocolate ingredients, including cocoa butter, cocoa powder and powdered milk. Four different synbiotic test samples also contained prebiotics (corn and honey), a probiotic (ie Lactobacillus acidophilus La-14 or Lactobacillus rhamnosus GG) and a flavor additive (cinnamon or orange). When the researchers examined several properties of chocolate samples, they found that fat levels, which influence the texture and feeling in the mouth, were consistent between the five samples. However, there were differences:

• The aromas had an impact on certain characteristics of synbiotic chocolates. For example, orange aromas have decreased pH, increased humidity and increased protein levels compared to all other samples.
• The four synbiotic samples had higher antioxidant levels than control.
• Synbiotic samples had less “snap” compared to control, which suggests that the additional ingredients disturbed the structure of chocolate.

The total number of microbials of synbiotic chocolate samples decreased during storage, but probiotic microbes still had viability after 125 days. This period is longer than other researchers reported during the use of different bacteria and prebiotics in chocolates. Finally, when Gaur and Singh exposed synbiotic chocolates on simulated gastrointestinal conditions, the samples of the samples have maintained substantial viability for more than 5 hours.

The researchers also slipped a taste of confections. “Personally, we appreciated the most orange flavor chocolates, where the notes of vibrant citrus completed the rich cocoa, and it had a slightly softer texture which made each bite more luxurious,” explains Gaur. “In the future, we are delighted to explore additional benefits for the health of these chocolates while carefully studying their sensory and nutritional profiles, in order to create an even healthier and pleasant treat.”

The authors do not report any external funding for this work.

Probiotics, found in fermented foods such as yogurt and Kimchi, are living microbes that improve the intestinal microbiome, shifting the balance to bacteria and beneficial yeasts. They can also alleviate digestive problems and reduce inflammation. These active cultures need food and protection to survive difficult intestinal conditions, so prebiotics – substances such as dietary fibers and oligosaccharides – are sometimes added to products containing probiotics to create synbiotic foods. Because chocolate is a treat that many people like, researchers have used it to test various pre- and probiotic combinations. Certain methods to include prebiotics are laborious, so Smriti Gaur and Shubhi Singh have explored prebiotics that would not require in -depth treatment – corn and honey – in chocolate enriched with probiotics.

The team has developed five chocolates for its study. One contained only basic chocolate ingredients, including cocoa butter, cocoa powder and powdered milk. Four different synbiotic test samples also contained prebiotics (corn and honey), a probiotic (ie Lactobacillus acidophilus La-14 or Lactobacillus rhamnosus GG) and a flavor additive (cinnamon or orange). When the researchers examined several properties of chocolate samples, they found that fat levels, which influence the texture and feeling in the mouth, were consistent between the five samples. However, there were differences:

• The aromas had an impact on certain characteristics of synbiotic chocolates. For example, orange aromas have decreased pH, increased humidity and increased protein levels compared to all other samples.
• The four synbiotic samples had higher antioxidant levels than control.
• Synbiotic samples had less “snap” compared to control, which suggests that the additional ingredients disturbed the structure of chocolate.

The total number of microbials of synbiotic chocolate samples decreased during storage, but probiotic microbes still had viability after 125 days. This period is longer than other researchers reported during the use of different bacteria and prebiotics in chocolates. Finally, when Gaur and Singh exposed synbiotic chocolates on simulated gastrointestinal conditions, the samples of the samples have maintained substantial viability for more than 5 hours.

The researchers also slipped a taste of confections. “Personally, we appreciated the most orange flavor chocolates, where the notes of vibrant citrus completed the rich cocoa, and it had a slightly softer texture which made each bite more luxurious,” explains Gaur. “In the future, we are delighted to explore additional benefits for the health of these chocolates while carefully studying their sensory and nutritional profiles, in order to create an even healthier and pleasant treat.”

The authors do not report any external funding for this work.

Probiotics, found in fermented foods such as yogurt and Kimchi, are living microbes that improve the intestinal microbiome, shifting the balance to bacteria and beneficial yeasts. They can also alleviate digestive problems and reduce inflammation. These active cultures need food and protection to survive difficult intestinal conditions, so prebiotics – substances such as dietary fibers and oligosaccharides – are sometimes added to products containing probiotics to create synbiotic foods. Because chocolate is a treat that many people like, researchers have used it to test various pre- and probiotic combinations. Certain methods to include prebiotics are laborious, so Smriti Gaur and Shubhi Singh have explored prebiotics that would not require in -depth treatment – corn and honey – in chocolate enriched with probiotics.

The team has developed five chocolates for its study. One contained only basic chocolate ingredients, including cocoa butter, cocoa powder and powdered milk. Four different synbiotic test samples also contained prebiotics (corn and honey), a probiotic (ie Lactobacillus acidophilus La-14 or Lactobacillus rhamnosus GG) and a flavor additive (cinnamon or orange). When the researchers examined several properties of chocolate samples, they found that fat levels, which influence the texture and feeling in the mouth, were consistent between the five samples. However, there were differences:

• The aromas had an impact on certain characteristics of synbiotic chocolates. For example, orange aromas have decreased pH, increased humidity and increased protein levels compared to all other samples.
• The four synbiotic samples had higher antioxidant levels than control.
• Synbiotic samples had less “snap” compared to control, which suggests that the additional ingredients disturbed the structure of chocolate.

The total number of microbials of synbiotic chocolate samples decreased during storage, but probiotic microbes still had viability after 125 days. This period is longer than other researchers reported during the use of different bacteria and prebiotics in chocolates. Finally, when Gaur and Singh exposed synbiotic chocolates on simulated gastrointestinal conditions, the samples of the samples have maintained substantial viability for more than 5 hours.

The researchers also slipped a taste of confections. “Personally, we appreciated the most orange flavor chocolates, where the notes of vibrant citrus completed the rich cocoa, and it had a slightly softer texture which made each bite more luxurious,” explains Gaur. “In the future, we are delighted to explore additional benefits for the health of these chocolates while carefully studying their sensory and nutritional profiles, in order to create an even healthier and pleasant treat.”

The authors do not report any external funding for this work.