文章基本信息

标题：Current trend and future prospective of functional probiotic milk chocolates and related products – a review
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作者：Gadhiya D. ; Patel A. ; Prajapati J.B. 等
期刊名称：Czech Journal of Food Sciences
印刷版ISSN：1212-1800
电子版ISSN：1805-9317
出版年度：2015
卷号：33
期号：4
页码：295-301
DOI：10.17221/676/2014-CJFS
出版社：Czech Academy of Agricultural Sciences
摘要：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.
关键词：antioxidants; dietary fibers; functional foods; L. helveticus MTCC 5463; microencapsulation