Physicochemical Properties and Sensory Acceptability of a Next-Generation Functional Chocolate Added with Omega-3 Polyunsaturated Fatty Acids and Probiotics

In this study, a milk chocolate formulation was developed to serve as vehicle of Omega-3 (ω3) polyunsaturated fatty acids (PUFAs) and probiotics (L. plantarum 299v and L. rhamnosus GG). Fish oil (FO) was incorporated in chocolate as a source of ω3 PUFAs. Probiotics (Prob) and FO were added during te...

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Detalles Bibliográficos
Autores principales: Faccinetto-Beltrán, Paulinna, Gómez-Fernández, Andrea R., Orozco-Sánchez, Norma E., Pérez-Carrillo, Esther, Marín-Obispo, Luis Martín, Hernández-Brenes, Carmen, Santacruz, Arlette, Jacobo-Velázquez, Daniel A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7913986/
https://www.ncbi.nlm.nih.gov/pubmed/33557241
http://dx.doi.org/10.3390/foods10020333

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7913986/
https://www.ncbi.nlm.nih.gov/pubmed/33557241
http://dx.doi.org/10.3390/foods10020333

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