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Issue 2, 2019
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Enriching novel dark chocolate with Bacillus coagulans as a way to provide beneficial nutrients

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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.

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

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Publication details

The article was received on 25 Oct 2018, accepted on 03 Jan 2019 and first published on 01 Feb 2019


Article type: Paper
DOI: 10.1039/C8FO02099J
Citation: Food Funct., 2019,10, 997-1006
  • Open access: Creative Commons BY-NC license
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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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      [Original citation] - Published by The Royal Society of Chemistry.

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