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  Year: 2008 | Volume: 7 | Issue: 4 | Page No.: 769-774
DOI: 10.3923/biotech.2008.769.774
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Development of Probiotic and Synbiotic Chocolate Mousse: A Functional Food

P. Patel, T. Parekh and R. Subhash

The purpose of this study was to develop a chocolate mousse having probiotic and prebiotic ingredients added and verify the perspectives of the product with regard to potential for consumer health benefits and sensory acceptance. Probiotic and synbiotic chocolate mousse supplemented with Lactobacillus paracasei subsp. paracasei (P) or together with the prebiotic ingredient inulin (S), were prepared, as well as control mousse (C). L. paracasei count and total count were carried out during storage at 4°C for upto 28 days and sensory preferences were also tested. Storage trials showed that viability of the probiotic was retained over 28 days and no significant contaminants were observed. Prebiotic inulin did not showed interference in the viability of L. paracasei. Addition of probiotic and prebiotic ingredients did not affect the sensorial preference of the product.
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  •    Effect of Probiotics on the Haematological Parameters of Indian Magur (Clarius batrachus L.)
  •    Probiotics: The New Ecofriendly Alternative Measures of Disease Control for Sustainable Aquaculture
  •    Viability of the Lactobacillus rhamnosus IL1 Strain in Simulated Gastrointestinal Conditions
How to cite this article:

P. Patel, T. Parekh and R. Subhash, 2008. Development of Probiotic and Synbiotic Chocolate Mousse: A Functional Food. Biotechnology, 7: 769-774.

DOI: 10.3923/biotech.2008.769.774






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