Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Research Article Volume 8 Issue 6

Formulation and Sensory Evaluation of Non-Dairy Synbiotic Chocolates Enriched with Almond Milk, Oats Powder and Probiotic Microorganism (Streptococcus thermophilus BURD PB 8)

Paromita Mukherjee1, Souvik Tewari2*, Anindita Ray Chakravarti3 and Swati Nakhale4

1Researcher, Department of Food and Nutrition, Swami Vivekananda University, Barrackpore, W.B., India
2Assistant Professor, Department of Food and Nutrition, Swami Vivekananda University, Barrackpore, W.B., India
3Assistant Professor and Head, Department of Food and Nutrition, Maharani Kasiswari College, University of Calcutta, Kolkata, W.B., India
4Principal, Indian Institute of Food Science and Technology (IIFST), Aurangabad, Maharashtra, India

*Corresponding Author: Souvik Tewari, Assistant Professor, Department of Food and Nutrition, Swami Vivekananda University, Barrackpore, W.B., India.

Received: April 26, 2024; Published: May 03, 2024


This study is to develop Non-dairy Synbiotic Chocolates as an alternative to conventional Chocolate by using a probiotic microorganism (Streptococcus thermophilus BURD PB 8) in combination with varying percentages of oat powder, almond milk, beetroot powder and stevia powder. Additionally, the ratio of oat powder, almond milk, beetroot powder and stevia powder were optimized based on sensory evaluations such as color, flavor/taste, texture, and overall acceptability. A panel of 50 tasters with extensive backgrounds in the Food Science field evaluated the organoleptic qualities of commercially produced control Chocolate (T0) and experimental Non-dairy Synbiotic Chocolates (T1, T2 and T3). The sensory evaluation was place over the course of three days. A 9-point hedonic scale was used to score each attribute, with 9 representing the highest rating and 1 representing the lowest. Following an overall acceptability score, T2 treatment had a higher score (8.10 ± 0.06c) than the T1 score (7.10 ± 0.11b) and T3 score (6.00 ± 0.02d).

Keywords: Synbiotic Chocolates; Sensory Evaluation; Hedonic Scale; Probiotics; Acceptability; Streptococcus thermophilus; Oats; Beetroot; Almond


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Citation: Souvik Tewari., et al. “Formulation and Sensory Evaluation of Non-Dairy Synbiotic Chocolates Enriched with Almond Milk, Oats Powder and Probiotic Microorganism (Streptococcus thermophilus BURD PB 8)".Acta Scientific Nutritional Health 8.6 (2024): 02-10.


Copyright: © 2024 Souvik Tewari., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


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