A review of the physicochemical characteristics of dark chocolate and milk enriched with probiotics

Chocolate is widely recognized as a popular food product, with its consumption experiencing significant growth in recent decades, largely attributable to the expanding variety of chocolate offerings available in the market. In response to evolving consumer preferences and health trends, food industry engineers are actively exploring innovative methods to enhance chocolate products, including the incorporation of probiotics. This approach aims to not only diversify the functional properties of chocolate but also to align with the increasing demand for health-oriented food options. Probiotic-enriched chocolate represents a novel intersection of food science and health promotion, capitalizing on the growing consumer demand for functional foods that offer health benefits beyond basic nutrition. The incorporation of probiotics, live microorganisms that confer health benefits when consumed in adequate amounts, into chocolate products is an innovative approach aimed at enhancing the functional properties of this widely consumed treat. In this study, the physicochemical and sensory characteristics of dark and milk chocolate enriched with probiotics are investigated.

کلیدواژه ها:

Dark chocolate ، Milk chocolate ، Probiotic ، Fortification