Physicochemical properties and sensory acceptability of sugar free dark chocolate formulations added with probiotics

The use of natural low-caloric sweeteners as sugar-substitute to formulate foods suitable for people with diabetes has increased in the last years due high incidence metabolic syndrome. Chocolate is a vehicle functional ingredients such probiotics that improve health diabetes. objective this study was evaluate physicochemical properties (texture, instrumental color, and water activity) consumer's acceptability sugar-free dark chocolate formulation added L. plantarum 299v (L299v) acidophilus La 3 (DSMZ 17742). Sweeteners tested were polydextrose (Pol), inulin (Inu), isomalt (Iso), stevia (Stev) applied following combinations: Pol+Inu Iso+Stev, without (Prob). Probiotics addition feasible, maintaining their viability final product while not affecting sensory chocolate. significantly affected physiochemical where chocolates Iso+Stev showed nearest value control. Iso+Stev+Prob be promising could used diabetic populations.