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

Abstract

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

References

  1. Urbańska B and Kowalska J. “Comparison of the total polyphenol content and antioxidant activity of chocolate obtained from roasted and unroasted cocoa beans from different regions of the world”. Antioxidants 8 (2019): 283.
  2. Rahman J and Quodbach J. “Versatility on demand–The case for semi-solid micro-extrusion in pharmaceutics”. Advanced Drug Delivery Reviews 172 (2021): 104-126.
  3. Konar N., et al. “Conventional and sugar-free probiotic white chocolate: Effect of inulin DP on various quality properties and viability of probiotics”. Journal of Functional Foods 43 (2018): 206-213.
  4. Gadhiya D., et al. “Current trend and future prospective of functional probiotic milk chocolates and related products-a review Review”. Czech Journal of Food Sciences4 (2015).
  5. Lim J. “Hedonic scaling: A review of methods and theory”. Food Quality and Preference8 (2011): 733-747.
  6. Jaeger SR and Cardello AV. “Direct and indirect hedonic scaling methods: A comparison of the labeled affective magnitude (LAM) scale and best–worst scaling”. Food Quality and Preference3 (2009): 249-258.
  7. Peryam DR and Pilgrim FJ. “Hedonic scale method of measuring food preferences”. Food Technology (1957).
  8. Daou C and Zhang H. “Oat beta‐glucan: its role in health promotion and prevention of diseases”. Comprehensive Reviews in Food Science and Food Safety4 (2021): 355-365.
  9. Ibrahim MS., et al. “Nutritional and functional characterization of different oat (Avena sativa) cultivars”. International Journal of Food Properties 23.1 (2020): 1373-1385.
  10. Bouchard J., et al. “Impact of oats in the prevention/management of hypertension”. Food Chemistry 381 (2022): 132198.
  11. Othman RA., et al. “Cholesterol-lowering effects of oat β-glucan”. Nutrition Reviews6 (2011): 299-309.
  12. De Angelis D., et al. “Almond okara as a valuable ingredient in biscuit preparation”. Journal of the Science of Food and Agriculture4 (2023): 1676-1683.
  13. Malik D., et al. “Textbook of Nutritional Biochemistry”. Springer Nature Singapore (2022): 625-651.
  14. Aydar EF., et al. “Kidney bean (Phaseolus vulgaris ) milk substitute as a novel plant-based drink: Fatty acid profile, antioxidant activity, in-vitro phenolic bio-accessibility and sensory characteristics”. Innovative Food Science and Emerging Technologies 83 (2023): 103254.
  15. Scholz-Ahrens KE., et al. “Nutritional and health attributes of milk and milk imitations”. European Journal of Nutrition 59 (2020): 19-34.
  16. Maryam M and Manzoor A. “A comparative evaluation of five milk-producing mammals: Benefits and safety”. Archives of Veterinary Science4 (2023).
  17. Oh S. “Probiotics in dairy products”. Beneficial Microorganisms in Food and Nutraceuticals (2015): 203-19.
  18. Bandyopyadhyay B., et al. “Phenotypic Characterization and Genotypic Identification of Local Milk Fermented Probiotics”. Biotechnology Indian Journal4 (2019): 194.
  19. Nirmal NP., et al. “Recent developments in emerging technologies for beetroot pigment extraction and its food applications”. Food Chemistry 356 (2021): 129611.v
  20. Abdo E., et al. “Nutritional evaluation of beetroots (Beta vulgaris) and its potential application in a functional beverage”. Plants 9.12 (2020): 1752.
  21. Székely D and Máté M. “Red beetroot (Beta vulgaris)”. In Advances in Root Vegetables Research IntechOpen (2022).
  22. Lidder S and Webb AJ. “Vascular effects of dietary nitrate (as found in green leafy vegetables and beetroot) via the nitrate‐nitrite‐nitric oxide pathway”. British Journal of Clinical Pharmacology 3 (2013): 677-696.
  23. Nirmal NP., et al. “Betalains protect various body organs through antioxidant and anti-inflammatory pathways”. Food Science and Human Wellness3 (2024): 1109-1117.
  24. Giri A., et al. “Effect of partial replacement of sugar with stevia on the quality of kulfi”. Journal of Food Science and Technology8 (2014): 1612-1616.
  25. Schiatti-Sisó IP., et al. “Stevia (Stevia rebaudiana) as a common sugar substitute and its application in food matrices: an updated review”. Journal of Food Science and Technology5 (2023): 1483-1492.
  26. Beckett S. “Chocolate manufacture. In Science and technology of enrobed and filled chocolate, confectionery and bakery products”. Woodhead Publishing (2009): 11-28.
  27. Minifie BW. “Chocolate, cocoa and confectionery”. nd Edn. Avi Publishing Co. Inc., Westport, Connecticut (1980).
  28. Gatade AA., et al. “Physico-chemical and sensorial characteristics of chocolate prepared from soymilk”. Advance Journal of Food Science and Technology1 (2009): 1-5.

Citation

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

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.




Metrics

Acceptance rate30%
Acceptance to publication20-30 days
Impact Factor1.316

Indexed In





News and Events


  • Certification for Review
    Acta Scientific certifies the Editors/reviewers for their review done towards the assigned articles of the respective journals.
  • Submission Timeline for Upcoming Issue
    The last date for submission of articles for regular Issues is May 30, 2024.
  • Publication Certificate
    Authors will be issued a "Publication Certificate" as a mark of appreciation for publishing their work.
  • Best Article of the Issue
    The Editors will elect one Best Article after each issue release. The authors of this article will be provided with a certificate of "Best Article of the Issue"
  • Welcoming Article Submission
    Acta Scientific delightfully welcomes active researchers for submission of articles towards the upcoming issue of respective journals.

Contact US