Usage of BV Seeds as an Alternative Pre-crystallization Technique in Production of Synbiotic Sugar-free Dark Chocolate: Effect of Quality Characteristics

Pre-crystallization process in chocolate production requires high investment cost and it is employed with multistage thermal processes. Improper tempering process results in fat bloom main quality defect of the chocolate products. Seeding is an alternative tempering process and it is performed by addition of bV and/or bVI seeds, extracted by chocolate or cocoa butter, to chocolate or chocolate products. In the present study, synbiotic dark chocolate was produced by inulin (DP<10) used as a prebiotic fiber at concentarion of 9.00 g / 100 g and probiotic L. acidophilus. Effect of different bV concentrations (0.50-1.50 g/100 g) on the quality parameters and viability of probiotics was observed. Probotic enrichment (9.0 log cfu/25 g) was performed after conching process. During production process, 0.50-1.50 log cfu/25 g vitality loss was observed and application of seeding technique caused to decrease in probiotic level (P<0.05). The other quality parameters, namely, water activity, water content, colour properties (L*, C*, h°, WI), hardness, rheological parameters (yield stress and plastic viscosity) and sensory properties were not negatively affected by seeding technique. Higher vitality level can be obtained by optimization of seeding process such as shear rate