ASSESSMENT OF VIABILITY OF BIFIDOBACTERIUM LACTIS(BB12), IN PROBIOTIC SUGAR-FREE CHOCOLATE DAIRY DESSERT

Background and Aim:With increasing consumer awareness, demand for sugar-free products and also products containing probiotic bacteria has been increased,in recent years. As a result, the formulation of a non-fermented product which can be a suitable carrier for probiotic bacteria, as well as reduced sugar intake, is of particular importance. The purpose of this study was to formulate and commercialize a kind of sugarless probiotic chocolate dessert containing date sugarMethods:For this purpose, 17 treatments were prepared according to the experimental design and were kept in the refrigerator until the tests were performed on days 1, 11 and 21Results:The results showed that probiotic viability decreased with increasing date sugar content and storage time, but did not reach to 107. Also, by examining the results of sensory evaluation, changes in dessert formulation and sugar substitution with date sugar did not have a significant effect on flavor, color, aroma and taste parameters of dessert samples. Acidity increased with increasing storage timeConclusion:Considering the findings of this study, it is possible to produce probiotic non-sugar chocolate dessert that has no qualitative and sensory properties other than chocolate desserts containing sugar.

کلیدواژه ها:

Bifidobacterium Lactis ، Chocolate dairy dessert ، Probiotic