Sugar-Free Milk Chocolate as a Carrier of Omega-3 Polyunsaturated Fatty Acids and Probiotics: A Potential Functional Food for the Diabetic Population

Abstract

Chocolate is an adequate matrix to deliver bioactive ingredients. However, it contains high sugar levels, one of the leading causes of chronic degenerative diseases. This work aimed to evaluate the effects of milk chocolate reformulation with alternative sugar sweeteners (Sw; isomalt + stevia), probiotics (Prob), and ω-3 polyunsaturated fatty acids (PUFAs) on its physicochemical properties and consumers' acceptability. Lactobacillus plantarum 299v (L. p299v) and Lactobacillus acidophilus La3 (DSMZ 17742) were added as Prob strains, and fish oil (FO) was added as the source of ω-3 PUFAs. Prob addition resulted in chocolates with >2 × 10⁷ colony forming unit (CFU) per serving size (12 g). Except for Prob, a_w values of all treatments were <0.46. Sw and Sw + Prob presented the nearest values to the control in hardness, whereas Sw without FO increased fracturability. FO, Sw + FO, and Sw + Prob + FO contained 107.4 ± 12.84, 142.9 ± 17.9, and 133.78 ± 8.76 mg of ω-3 PUFAs per chocolate, respectively. Prob + FO increased the resistance of chocolate to shear stress, while Sw + FO showed a similar flow behavior to the control. The consumers' acceptability of Sw + Prob chocolate was adequate, while Sw + Prob + FO had higher acceptability than Prob + FO. Health benefits of reformulated milk chocolates requires further assessment by in vitro, in vivo and clinical studies.

Keywords: functional foods; isomalt; milk chocolate; stevia; sugar-free; sweeteners.

Figure 1

(A) Shear stresses were at a range of steady-shear rate 0.1 to 100 s⁻¹ and temperature 35 °C. (B) Apparent viscosity was at a range of steady-shear rate 0.1 to 100 s⁻¹ and temperature 35 °C. (C) Full factorial analysis of variance showing the main effects and interactions of the variables evaluated. Values represent the mean of 3 replicates. Asterisks indicate significant difference from a full factorial analysis of variance showing the main effects and interactions of the variables evaluated: * p < 0.05, *** p < 0.001. Sw, sweetener; FO, fish oil; Prob, probiotic; NS, non-significant. Treatments: Control = milk chocolate formulation, Prob = milk chocolate + probiotics, FO = milk chocolate + fish oil, Prob + FO = milk chocolate + probiotics + fish oil, Sw = isomalt + stevia, Sw + Prob = isomalt + stevia + probiotics, Sw + FO = isomalt + stevia + fish oil, Sw + Prob + FO = isomalt + stevia + probiotics + fish oil.

Figure 2

Frequency sweep test of chocolate at 35 °C with a linear viscoelastic region of 6 Pa. (A) Changes in storage modulus G′. (B) Changes in loss modulus G″. (C) Full factorial analysis of variance showing the main effects and interactions of the variables evaluated. Values represent the mean of 3 replicates. Asterisks indicate significant difference from a full factorial analysis of variance showing the main effects and interactions of the variables evaluated: *** p < 0.001. Treatments: Control = milk chocolate formulation, Prob = milk chocolate + probiotics, FO = milk chocolate + fish oil, Prob + FO = milk chocolate + probiotics + fish oil, Sw = isomalt + stevia, Sw + Prob = isomalt + stevia + probiotics, Sw + FO = isomalt + stevia + fish oil, Sw + Prob + FO = isomalt + stevia + probiotics + fish oil.