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Current trend and future prospective of functional probiotic milk chocolates and related products - a review

Author

Listed:
  • Deepavali Gadhiya

    (Department of Dairy Microbiology, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat State, India)

  • Ami Patel

    (Department of Dairy and Food Microbiology, Mansinhbhai Institute of Dairy and Food Technology-MIDFT, Dudhsagar Dairy Campus, Mehsana, Gujarat State, India)

  • Jashbhai B. Prajapati

    (Department of Dairy Microbiology, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat State, India)

Abstract

The world market of functional dairy products including ice-cream, cheese, sour cream, yoghurt, dahi, butter milk, powdered milk, and frozen desserts has been rapidly growing. The incorporation of probiotics into chocolate could offer a good alternative to common dairy products as it is liked by all age groups people. Chocolate is rich in natural antioxidants and the nutritional quality of it can be further enhanced by the incorporation of probiotics and/or prebiotics or dietary fibers. Current article reviews recent advances in the technologies aimed at incorporating probiotics into chocolate and related products, the ways to enhance or sustain their viability in the presence of stressed surroundings throughout the manufacturing process, and their market potential with future prospects.

Suggested Citation

  • Deepavali Gadhiya & Ami Patel & Jashbhai B. Prajapati, 2015. "Current trend and future prospective of functional probiotic milk chocolates and related products - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(4), pages 295-301.
    • Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:4:id:676-2014-cjfs
    DOI: 10.17221/676/2014-CJFS
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    References listed on IDEAS

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    1. Dorota Żyżelewicz & Ewa Nebesny & Ilona Motyl & Zdzisława Libudzisz, 2010. "Effect of milk chocolate supplementation with lyophilised Lactobacillus cells on its attributes," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 28(5), pages 392-406.
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    Cited by:

    1. Raden Haryo Bimo Setiarto & Harsi Dewantari Kusumaningrum & Betty Sri Laksmi Jenie & Tatik Khusniati & Sulistiani Sulistiani, 2020. "Modified taro starch as alternative encapsulant for microencapsulation of Lactobacillus plantarum SU-LS 36," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 38(5), pages 293-300.

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