Response of the properties of physicochemical and viability of probiotic dark chocolate to the presence of L. casei and L.rhamnosus

In this research, Probiotic Dark Chocolate (PDC) was produced using the bacteria Lactobacillus casei (ATCC334) and Lactobacillus rhamnosus (ATCC11443). This study evaluated the influence of the presence of these bacteria on physicochemical properties and viability of bacteria. Chemical properties (fat, ash, moisture content, acidity and percentage of peroxide in chocolate) were evaluated by chemical experimentation; physical properties (Texture, particle size distribution (PSD) and viscosity) through the use of special devices, viability of bacteria by microbial tests were measured. The results showed that the addition of probiotic bacteria did not have any significant effect (P<0.05) on the physicochemical properties of chocolate with respect to storage conditions and subsequently, it can be presented to the consumer market as PDC. The viability of probiotic just in LL9 was greater than 106 CFU/g, over the applicable standard as a result, this work contributes a pathway on the construction of Probiotic Dark Chocolate (PDC) by using L. casei and L. rhamnosus.

Keywords:

Probiotic , dark chocolate , L. rhamnosus , L. casei , physicochemical properties , colorimetry