Formulation optimization of a probiotic low-calorie chocolate milk and investigating its qualitative properties during storage.

ABSTRACT: Due to concern regarding the consumption of high amount of sugar in diet and role of diet in combating overweigh and related disease, the aim of present study was to optimize a reduced calorie probiotic chocolate milk formula with suitable physicochemical properties. The formula comprising inulin, stevia (Stevia rebaudiana Bertoni), chia (Salvia hispanica L.) seed gum (CSG), and whey protein concentrate (WPC) which optimized using Box-Behnken design (BBD) and then enriched with an encapsulated probiotic strain Lactobacillus acidophilus (DSM1643). The independent variables included inulin (2-8%), CSG (0.1-0.5 %), stevia (50-100 % replacement of sugar), and WPC (1-3%). The dependent variables were selected as viscosity, average particle size, sedimentation percentage, an

SUBMITTER: Saedi S 

PROVIDER: S-EPMC11381773 | biostudies-literature | 2024 Aug

REPOSITORIES: biostudies-literature