{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["10(8)"],"submitter":["Gomez-Fernandez AR"],"pubmed_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. <i>Lactobacillus plantarum</i> 299v (L. p299v) and <i>Lactobacillus acidophilus</i> 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 × 10<sup>7</sup> colony forming unit (CFU) per serving size (12 g). Except for Prob, a<sub>w</sub> values of all treatments were <0.46. Sw and Sw +"],"journal":["Foods (Basel, Switzerland)"],"pagination":["1866"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC8392059"],"repository":["biostudies-literature"],"pubmed_title":["Sugar-Free Milk Chocolate as a Carrier of Omega-3 Polyunsaturated Fatty Acids and Probiotics: A Potential Functional Food for the Diabetic Population."],"pmcid":["PMC8392059"],"pubmed_authors":["Santacruz A","Orozco-Sanchez NE","Hernandez-Brenes C","Perez-Carrillo E","Gomez-Fernandez AR","Faccinetto-Beltran P","Jacobo-Velazquez DA","Marin-Obispo LM"],"additional_accession":[]},"is_claimable":false,"name":"Sugar-Free Milk Chocolate as a Carrier of Omega-3 Polyunsaturated Fatty Acids and Probiotics: A Potential Functional Food for the Diabetic Population.","description":"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. <i>Lactobacillus plantarum</i> 299v (L. p299v) and <i>Lactobacillus acidophilus</i> 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 × 10<sup>7</sup> colony forming unit (CFU) per serving size (12 g). Except for Prob, a<sub>w</sub> values of all treatments were <0.46. Sw and Sw +","dates":{"release":"2021-01-01T00:00:00Z","publication":"2021 Aug","modification":"2026-07-09T11:46:10.873Z","creation":"2025-06-01T00:12:57.429Z"},"accession":"S-EPMC8392059","cross_references":{"pubmed":["34441642"],"doi":["10.3390/foods10081866"]}}