Faccinetto-Beltrán Paulinna, Gómez-Fernández Andrea R, Orozco-Sánchez Norma E, Pérez-Carrillo Esther, Marín-Obispo Luis Martín, Hernández-Brenes Carmen, Santacruz Arlette, Jacobo-Velázquez Daniel A
Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. General Ramón Corona 2514, Zapopan C.P. 45201, Jal, Mexico.
Escuela Mexicana de Confitería y Chocolatería, Melchor Ocampo 926, San Luis Potosi C.P. 78280, SLP, Mexico.
Foods. 2021 Feb 4;10(2):333. doi: 10.3390/foods10020333.
In this study, a milk chocolate formulation was developed to serve as vehicle of Omega-3 (ω3) polyunsaturated fatty acids (PUFAs) and probiotics ( 299v and GG). Fish oil (FO) was incorporated in chocolate as a source of ω3 PUFAs. Probiotics (Prob) and FO were added during tempering, obtaining chocolates with 76.0 ± 5.2 mg (FO1) or 195.8 ± 6.5 mg (FO2) of ω3 PUFAs, and >1 × 10 CFU of Prob per chocolate portion (12 g). The physicochemical properties (rheological analysis, texture, surface instrumental color, aw, and fatty acid profile), and sensory acceptability of the formulations were determined. Prob and FO generated a decrease in * and white index (WI) values. Except for Prob + FO2, all treatments showed a decrease in aw. Rheological parameters of FO1 and Prob + FO1 presented the most similar behavior as compared with the control. Prob or FO1 addition did not affect the overall consumer's acceptability of chocolate; and when both nutraceuticals were combined (Prob + FO1) the product showed adequate overall acceptability. FO2 formulations were not considered adequate to maintain physicochemical properties and sensory acceptability of chocolate. Results indicated that milk chocolate is a suitable vehicle for delivering ω3 PUFAs and Prob, which are essential to enhance cognitive development in children.
在本研究中，开发了一种牛奶巧克力配方，用作欧米伽-3（ω3）多不饱和脂肪酸（PUFA）和益生菌（299v和GG）的载体。将鱼油（FO）作为ω3多不饱和脂肪酸的来源添加到巧克力中。在调温过程中添加益生菌（Prob）和FO，得到的巧克力每份（12克）含有76.0±5.2毫克（FO1）或195.8±6.5毫克（FO2）的ω3多不饱和脂肪酸，以及>1×10⁶CFU的Prob。测定了配方的物理化学性质（流变学分析、质地、表面仪器颜色、水分活度和脂肪酸谱）以及感官可接受性。Prob和FO使*值和白色指数（WI）降低。除了Prob + FO2外，所有处理的水分活度均降低。与对照相比，FO1和Prob + FO1的流变学参数表现出最相似的行为。添加Prob或FO1不影响巧克力的整体消费者接受度；当两种营养成分组合（Prob + FO）时，产品表现出足够的整体可接受性。FO2配方被认为不足以维持巧克力的物理化学性质和感官可接受性。结果表明，牛奶巧克力是递送ω3多不饱和脂肪酸和Prob的合适载体，这对促进儿童认知发育至关重要。
