Potentially probiotic and synbiotic chocolate mousse

Several studies in recent years have shown the benefits deriving from the ingestion of probiotics, and a large number of products containing lactobacilli and bifidobacteria have been formulated. The purpose of this study was to develop a chocolate mousse to which probiotic and prebiotic ingredients were added, and verify the perspectives of the product with regard to potential for consumer health benefits and sensorial acceptance. Probiotic and synbiotic chocolate mousse supplemented with Lactobacillus paracasei subsp. paracasei LBC 82, solely (P) or together with the prebiotic ingredient inulin (S), were prepared, as well as a control mousse (C). The products were monitored for the population of L. paracasei and contaminants, during storage at 5 degrees C for up to 28 days, and sensory preference was also tested. Storage trials showed that the viability of the probiotic was retained over 28 days, but the growth of yeasts and moulds might limit the shelf-life of the product. Chocolate mousse was shown to be an excellent vehicle for the delivery of L. paracasei, and the prebiotic ingredient inulin did not interfere in its viability. Moreover, the addition of the probiotic microorganism and of the prebiotic ingredient did not interfere in the sensorial preference of the product. (c) 2006 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.