Development of novel non-dairy synbiotic chocolates for promoting desirable gut microbiome
Author(s): Paromita Mukherjee, Souvik Tewari and Anindita Ray Chakravarti
Abstract: This research focuses on the development and analysis (physico-chemical analysis and probiotic viability count) of non-dairy synbiotic chocolates, targeting consumers who are lactose intolerance, vegans, or seeking health-enhancing food options. The formulations were enriched with almond milk, oats powder, beetroot powder and Streptococcus thermophilus BURD PB 8 (Accession number: MN121741) to enhance both nutritional value and sensory properties. The proximate composition and antioxidant properties of the chocolates were evaluated. The results showed that T0 had the highest carbohydrate content (42.88±0.01), significantly higher than T1 (24.62±0.01) T2 (20.38±0.01), and T3 (15.65±0.01). Total fat content was substantially higher in T0 (39.89±0.89) compared to T1 (4.69±0.30), T2 (4.42±0.26), and T3 (3.76±0.33). The antioxidant activity, measured as DPPH radical scavenging activity (%), varied significantly among the treatments. At the beginning, the probiotic viability count of experimental chocolates was 3.80×108 CFU/g. After 60 days of storage, the count dropped to 3.20×108 CFU/g. On day 30, the number of cells had decreased to less than 1000. These findings suggest that the incorporation of Streptococcus thermophilus BURD PB 8 with almond milk, oats powder, beetroot powder and stevia powder enhance the nutritional profile and enhances antioxidant activities, making these chocolates a valuable addition to the functional food market.
