Sugar-Free Milk Chocolate as a Carrier of Omega-3 Polyunsaturated Fatty Acids and Probiotics: A Potential Functional Food for the Diabetic Population

Chocolate is an adequate matrix to deliver bioactive ingredients. However, it contains high sugar levels, one of the leading causes of chronic degenerative diseases. This work aimed to evaluate the effects of milk chocolate reformulation with alternative sugar sweeteners (Sw; isomalt + stevia), probiotics (Prob), and omega-3 polyunsaturated fatty acids (PUFAs) on its physicochemical properties and consumers' acceptability. Lactobacillus plantarum 299v (L. p299v) and Lactobacillus acidophilus La3 (DSMZ 17742) were added as Prob strains, and fish oil (FO) was added as the source of omega-3 PUFAs. Prob addition resulted in chocolates with >2 x 10(7) colony forming unit (CFU) per serving size (12 g). Except for Prob, a(w) values of all treatments were <0.46. Sw and Sw + Prob presented the nearest values to the control in hardness, whereas Sw without FO increased fracturability. FO, Sw + FO, and Sw + Prob + FO contained 107.4 +/- 12.84, 142.9 +/- 17.9, and 133.78 +/- 8.76 mg of omega-3 PUFAs per chocolate, respectively. Prob + FO increased the resistance of chocolate to shear stress, while Sw + FO showed a similar flow behavior to the control. The consumers' acceptability of Sw + Prob chocolate was adequate, while Sw + Prob + FO had higher acceptability than Prob + FO. Health benefits of reformulated milk chocolates requires further assessment by in vitro, in vivo and clinical studies.

Automated summary

Chocolate reformulated with alternative sugar sweeteners, probiotics, and omega-3 PUFAs showed improved physicochemical properties and consumer acceptability. The addition of probiotic strains and omega-3 PUFAs increased the health benefits of the chocolate, with good hardness and fracturability. Consumer acceptance was higher for the reformulated chocolates, indicating potential for market success.