Enriching novel dark chocolate with Bacillus coagulans as a way to provide beneficial nutrients

Joanna Kobus-Cisowska; Daria Szymanowska; Paulina Maciejewska; Oskar Szczepaniak; Dominik Kmiecik; Anna Gramza-Michałowska; Bartosz Kulczyński; Judyta Cielecka-Piontek

doi:10.1039/C8FO02099J

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Enriching novel dark chocolate with Bacillus coagulans as a way to provide beneficial nutrients

Joanna Kobus-Cisowska,

^a Daria Szymanowska,

*^a Paulina Maciejewska,

^a Oskar Szczepaniak,

^a Dominik Kmiecik,

^a Anna Gramza-Michałowska,

^a Bartosz Kulczyński

^a and Judyta Cielecka-Piontek

Author affiliations

* Corresponding authors

^a Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, Poznań, Poland
E-mail: daria.szymanowska@up.poznan.pl

^b Department of Pharmacognosy, Poznań University of Medical Sciences, Święcickiego 4, 60-781 Poznań, Poland

Abstract

The aim of the present study was to develop a novel type of probiotic chocolate with the additive Bacillus coagulans bacteria and determine the concentration of polyphenols and their bioaccessibility. The manufactured chocolate possessed significantly higher concentrations of polyphenols than the control sample. The sensory profiles of the tested probiotic chocolate were similar to those of the control sample. In future, the probiotic chocolate could be regarded as a functional food product by chocolate producers.

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DOI: https://doi.org/10.1039/C8FO02099J
Article type: Paper
Submitted: 25 Oct 2018
Accepted: 03 Jan 2019
First published: 01 Feb 2019
This article is Open Access

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Food Funct., 2019,10, 997-1006

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Enriching novel dark chocolate with Bacillus coagulans as a way to provide beneficial nutrients

J. Kobus-Cisowska, D. Szymanowska, P. Maciejewska, O. Szczepaniak, D. Kmiecik, A. Gramza-Michałowska, B. Kulczyński and J. Cielecka-Piontek, Food Funct., 2019, 10, 997 DOI: 10.1039/C8FO02099J

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Enriching novel dark chocolate with Bacillus coagulans as a way to provide beneficial nutrients

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