Abstract
Chocolate formulated with isomalt and enriched with lactic acid bacteria Streptococcus thermophilus MK-10 and Lactobacillus delbrueckii subsp. bulgaricus 151, added in the form of powdered yoghurt, prepared by spray-drying is a sucrose-free, low-calorie product with functional properties. The technique of the production of chocolate sweetened with isomalt and containing live cells of the aforementioned bacterial strains has been established. Physicochemical and sensory properties of this product as well as survival of cells during 6-months storage at 4 and 18 °C have been determined. The isomalt-containing yoghurt chocolates displayed satisfactory sensory attributes. Their calorific value and consistency (hardness) were similar to those of control sucrose-free chocolates. The total acidity of yoghurt and standard milk chocolates was also similar, whereas yoghurt-containing dark chocolates displayed higher acidity. The characteristics of yoghurt-containing chocolates were a relatively low solid substance content (96.82–96.91% w/w), low Casson viscosity and yield value for milk chocolate masses, and enhanced rheological parameters for dark chocolate masses compared with control sucrose-free chocolates. Because the total number of lactic acid bacteria after 6-months storage at 4 and 18 °C was high (approximately 107 cfu/g), the sucrose-free yoghurt-containing chocolates can be regarded as functional foods.
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