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2019•Food & FunctionOpen access

Enriching novel dark chocolate with Bacillus coagulans as a way to provide beneficial nutrients

Joanna Kobus‐Cisowska, Daria Szymanowska, Paulina Maciejewska, Oskar Szczepaniak, Dominik Kmiecik, Anna Gramza‐Michałowska, Bartosz Kulczyński, Judyta Cielecka‐Piontek

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Abstract

The aim of the present study was to develop a novel type of probiotic chocolate with the additive Bacillus coagulans bacteria and determine the concentration of polyphenols and their bioaccessibility. The manufactured chocolate possessed significantly higher concentrations of polyphenols than the control sample. The sensory profiles of the tested probiotic chocolate were similar to those of the control sample. In future, the probiotic chocolate could be regarded as a functional food product by chocolate producers.

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What this paper is about

The aim of the present study was to develop a novel type of probiotic chocolate with the additive Bacillus coagulans bacteria and determine the concentration of polyphenols and their bioaccessibility. The manufactured chocolate possessed significantly higher concentrations of polyphenols than the control sample. The sensory profiles of the tested probiotic chocolate were similar to those of the control sample. In future, the probiotic chocolate could be regarded as a functional food product by chocolate producers.

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Available abstract

The aim of the present study was to develop a novel type of probiotic chocolate with the additive Bacillus coagulans bacteria and determine the concentration of polyphenols and their bioaccessibility. The manufactured chocolate possessed significantly higher concentrations of polyphenols than the control sample. The sensory profiles of the tested probiotic chocolate were similar to those of the control sample. In future, the probiotic chocolate could be regarded as a functional food product by chocolate producers.

Key concepts: Dark chocolate, Bacillus coagulans, Food science, Polyphenol, Probiotic, Nutrient, Bacteria, Chemistry

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