Pirouzian Haniyeh Rasouli, Pourjafar Hadi, Ansari Fereshteh, Armand Nezam, Jafari Seid Mahdi
Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
Dietary Supplements and Probiotic Research Center, Alborz University of Medical Sciences, Karaj, Iran.
Curr Res Food Sci. 2025 Aug 19;11:101174. doi: 10.1016/j.crfs.2025.101174. eCollection 2025.
The use of polyols as sucrose-replacer in chocolate formulation has increased in the last years because of the high occurrence of the metabolic syndrome. Furthermore, chocolate is a qualified vehicle of functional ingredients such as probiotics that improve health in people with diabetes. The first objective of this study was to evaluate the optimal formulation of sucrose-free dark chocolate (SFDC) using a mixture design. The impact of polyols (maltitol, lactitol, and xylitol) as sucrose replacers on the main quality properties of SFDC was determined. In the second stage, was incorporated in the optimized formulation of SFDC as a probiotic product. Chocolates were stored at two temperatures (4 °C and 20 °C) for 180 days and the viability of probiotics was determined. The optimization data revealed that using 29.49 % maltitol, 51.46 % lactitol, and 19.05 % xylitol ended in the optimum SFDC with the highest desirability. The number of probiotics were retained at the functional amount after maintenance for 6 months. The highest probiotic viability was determined in the chocolates stored at 4 °C. The SFDCs possessing probiotics showed to be a promising sucrose-free functional chocolate.
近年来，由于代谢综合征的高发，多元醇在巧克力配方中作为蔗糖替代品的使用有所增加。此外，巧克力是益生菌等功能性成分的优质载体，对糖尿病患者的健康有益。本研究的首要目标是使用混合设计评估无蔗糖黑巧克力（SFDC）的最佳配方。确定了多元醇（麦芽糖醇、乳糖醇和木糖醇）作为蔗糖替代品对SFDC主要品质特性的影响。在第二阶段，将一种益生菌产品添加到SFDC的优化配方中。巧克力在两个温度（4°C和20°C）下储存180天，并测定益生菌的活力。优化数据显示，使用29.49%的麦芽糖醇、51.46%的乳糖醇和19.05%的木糖醇可得到具有最高合意度的最佳SFDC。益生菌数量在保存6个月后保持在功能量。在4°C储存的巧克力中测定出最高的益生菌活力。含有益生菌的SFDC显示出是一种有前景的无蔗糖功能性巧克力。
