Abstract
Current study was taken up to develop probiotic chocolate using indigenous probiotic culture L. helveticus MTCC 5463. Preliminary trials included optimization of culture inoculums and physical form (freeze-dried or frozen concentrated) of addition and finally optimized product was tested for probiotic viability, texture, and organoleptic parameters at regular intervals during storage at 10±2 °C for 30 days. Probiotic chocolates prepared via incorporation of freeze dried culture (3% w/w) had acceptable organoleptic quality and had a similar behaviour as the control chocolate during storage. However, the viability of probiotic bacteria (2.42×108 CFU g–1) was achieved only up to 15 days of storage at 10±2 °C.
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