Abstract

Assessment Of Probiotic Activity and Anti-Oxidant Potential Of Commercially Available Probiotic Chocolate In India

Highlights

  • Chocolate is one of the most commonly consumed product in the world at all age groups

  • Graph 1 shows the antibiotic potential of the samples. It shows that in the peanut butter caramel chocolate, 25μL, 50 μL and 100μL showed 9 nm, 10nm and 13 nm in the zone of inhibition; in the cranberry orange chocolate, 25μL, 50 μL and 100μL showed 9 nm, 12 nm and 15 nm in the zone of inhibition all the samples had increased activity with increasing concentration, but the maximum was seen in cranberry orange probiotic chocolate

  • In the peanut butter caramel chocolate, 25μL, 50 μL and 100μL showed 9 nm, 10nm and 13 nm in the zone of inhibition; in the cranberry orange chocolate, 25μL, 50 μL and 100μL showed 9 nm, 12 nm and 15 nm in the zone of inhibition all the samples had increased activity with increasing concentration, but the maximum was seen in cranberry orange probiotic chocolate

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Summary

Introduction

Chocolate is one of the most commonly consumed product in the world at all age groups It is socially acceptable by most of the consumers for its taste. Materials and Methods: Synthesis of probiotic medium is done by 2 gm of each sample was taken in 1 flask of 15 ml peptone water and mixed well. It is inoculated in MRS agar plate and it is sealed in an anaerobic jar for 48 hours. Chocolate is consumed all over the world, by every age group and every social class The popularity of this food appears to mainly associate with its potential to arouse sensory pleasure and positive emotions [3]. There is an opportunity using indulgent foods, such as chocolate to achieve this aim [4, 5]

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