Assessment of viability of Bifidobacterium Lactis (BB12), in probiotic sugar-free chocolate dairy dessert

With increasing consumer awareness, demand for sugar-free products and also products containing probiotic bacteria has been increased in recent years. As a result, the formulation of a non-fermented product which can be a suitable carrier for probiotic bacteria, as well as reduced sugar intake, is of particular importance. The purpose of this study was to formulate and commercialize a kind of sugarless probiotic chocolate dessert containing date sugar. For this purpose, 17 treatments were prepared according to the experimental design (RSM: Response Surface Methodology) and were kept in the refrigerator until the tests were performed on days 1, 11 and 21. The results showed that probiotic viability decreased with increasing date sugar content and storage time, but did not reach to 107 cfu/g (p