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

Faccinetto-Beltran, P; Gomez-Fernandez, AR; Orozco-Sanchez, NE; Perez-Carrillo, E; Marin-Obispo, LM; Hernandez-Brenes, C; Santacruz, A; Jacobo-Velazquez, DA

Jacobo-Velazquez, DA (corresponding author), Tecnol Monterrey, Escuela Ingn & Ciencias, Av Gen Ramon Corona 2514, Zapopan 45201, Jal, Mexico.

FOODS, 2021; 10 (2):

Abstract

In this study, a milk chocolate formulation was developed to serve as vehicle of Omega-3 (omega 3) polyunsaturated fatty acids (PUFAs) and probiotics ......

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