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

Deepavali Gadhiya, Ami Patel and Jashbhai B. Prajapati
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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

Czech Journal of Food Sciences, 2015, vol. 33, issue 4, 295-301

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.

Keywords: antioxidants; dietary fibers; functional foods; L. helveticus MTCC 5463; microencapsulation (search for similar items in EconPapers)
Date: 2015
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:33:y:2015:i:4:id:676-2014-cjfs

DOI: 10.17221/676/2014-CJFS

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