Physicochemical Properties and Sensory Acceptability of a Next-Generation Functional Chocolate Added with Omega-3 Polyunsaturated Fatty Acids and Probiotics

Physicochemical Properties and Sensory Acceptability of a Next-Generation Functional Chocolate Added with Omega-3 Polyunsaturated Fatty Acids and Probiotics

In this study, a milk chocolate formulation was developed to serve as vehicle of Omega-3 (ω3) polyunsaturated fatty acids (PUFAs) and probiotics (<i>L. plantarum</i> 299v and <i>L. rhamnosus</i> GG). Fish oil (FO) was incorporated in chocolate as a source of ω3 PUFAs. Probiot...

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Bibliographic Details
Main Authors: Paulinna Faccinetto-Beltrán, Andrea R. Gómez-Fernández, Norma E. Orozco-Sánchez, Esther Pérez-Carrillo, Luis Martín Marín-Obispo, Carmen Hernández-Brenes, Arlette Santacruz, Daniel A. Jacobo-Velázquez
Format: Article
Language:English
Published: MDPI AG 2021-02-01
Series:Foods
Subjects:
milk chocolate
ω3 PUFAs
probiotics
cognition
physicochemical properties
Online Access:https://www.mdpi.com/2304-8158/10/2/333

Internet

https://www.mdpi.com/2304-8158/10/2/333

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