Current trend and future prospective of functional probiotic milk chocolates and related products - a review
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...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2015-08-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201504-0001_current-trend-and-future-prospective-of-functional-probiotic-milk-chocolates-and-related-products-a-review.php |
| _version_ | 1797899654554189824 |
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| author | Deepavali Gadhiya Ami Patel Jashbhai B. Prajapati |
| author_facet | Deepavali Gadhiya Ami Patel Jashbhai B. Prajapati |
| author_sort | Deepavali Gadhiya |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-10T08:32:22Z |
| format | Article |
| id | doaj.art-1b31b44f17af4d65a76360080b5e459e |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:32:22Z |
| publishDate | 2015-08-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-1b31b44f17af4d65a76360080b5e459e2023-02-23T03:28:14ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172015-08-0133429530110.17221/676/2014-CJFScjf-201504-0001Current trend and future prospective of functional probiotic milk chocolates and related products - a reviewDeepavali Gadhiya0Ami Patel1Jashbhai B. Prajapati2Department of Dairy Microbiology, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat State, IndiaDepartment of Dairy and Food Microbiology, Mansinhbhai Institute of Dairy and Food Technology-MIDFT, Dudhsagar Dairy Campus, Mehsana, Gujarat State, IndiaDepartment of Dairy Microbiology, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat State, IndiaThe 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.https://cjfs.agriculturejournals.cz/artkey/cjf-201504-0001_current-trend-and-future-prospective-of-functional-probiotic-milk-chocolates-and-related-products-a-review.phpantioxidantsdietary fibersfunctional foodsl. helveticus mtcc 5463microencapsulation |
| spellingShingle | Deepavali Gadhiya Ami Patel Jashbhai B. Prajapati Current trend and future prospective of functional probiotic milk chocolates and related products - a review Czech Journal of Food Sciences antioxidants dietary fibers functional foods l. helveticus mtcc 5463 microencapsulation |
| title | Current trend and future prospective of functional probiotic milk chocolates and related products - a review |
| title_full | Current trend and future prospective of functional probiotic milk chocolates and related products - a review |
| title_fullStr | Current trend and future prospective of functional probiotic milk chocolates and related products - a review |
| title_full_unstemmed | Current trend and future prospective of functional probiotic milk chocolates and related products - a review |
| title_short | Current trend and future prospective of functional probiotic milk chocolates and related products - a review |
| title_sort | current trend and future prospective of functional probiotic milk chocolates and related products a review |
| topic | antioxidants dietary fibers functional foods l. helveticus mtcc 5463 microencapsulation |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201504-0001_current-trend-and-future-prospective-of-functional-probiotic-milk-chocolates-and-related-products-a-review.php |
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