Physicochemical properties and sensory acceptability of sugar-free dark chocolate formulations added with probiotics

The use of natural low-caloric sweeteners as sugar-substitute to formulate foods suitable for people with diabetes has increased in the last years due to the high incidence of the metabolic syndrome. Chocolate is a suitable vehicle of functional ingredients such as probiotics that improve health in people with diabetes. The objective of this study was to evaluate the physicochemical properties (texture, instrumental color, and water activity) and the consumer's acceptability of sugar-free dark chocolate formulation added with L. piantarwn 299v (L299v) and L. acidophilus La 3 (DSMZ 17742). Sweeteners tested were polydextrose (Pol), inulin (Mu), isomalt (Iso), and stevia (Stev) applied in the following combinations: Pol+Inu and Iso+Stev, with and without probiotics (Prob). Probiotics addition in dark chocolate was feasible, maintaining their viability in the final product while not affecting the physicochemical and sensory acceptability of dark chocolate. Sweeteners addition significantly affected the physiochemical and sensory acceptability of the product where chocolates added with Iso+Stev showed the nearest value to the control. Iso+Stev+Prob formulation showed to be a promising sugar-free functional chocolate that could be used with therapeutic and preventive purposes for the diabetic population.

Automated summary

This study found that adding probiotics to dark chocolate is feasible without affecting its physicochemical and sensory acceptability. The addition of different sweeteners significantly influenced the properties and consumer acceptance of the product, with Iso+Stev chocolate showing the closest value to the control. The formulation of Iso+Stev+Prob demonstrated to be a promising sugar-free functional chocolate for therapeutic and preventive purposes for the diabetic population.