The Addition of Yoghurt Powder will Afftces the Properties of Probiotic Chocolates

Yoghurt is rich in potassium, calcium, protein and B vitamins, including B-12. The benefits if it is known to all: promotes good digestion, boosts immune function,lowers cholesterol, aids weight loss, builds strong bones, builds lactose tolerance, treats yeast infections, soothes sunburns, freshens breath.So probiotic chocolate emerged  in 2009.Is it really a good choice for consumers who love chocolates so much ?How does the quality?A study states that the addition(%) of yoghurt powder says.

“Rheological studies showed that milk chocolate prepared using yoghurt powder at 50% showed no significant changes in yield value compared to that of control, but at 100% addition a considerable decrease in yield value was observed. Microstructural properties of chocolate with 50% addition of yoghurt powder showed smaller particles adhering to the cocoa and sugar crystals but at 100% addition of yoghurt powder, the cocoa particles were completely covered by smaller yoghurt powder matrix. ”

In the end ,the research concluded that: milk chocolate with probiotic yoghurt powder was prepared without affecting the desirable quality of conventional chocolate.

(source:SCIRP)