International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 8, Issue:4, April, 2019

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(4): 1359-1367

Exploration of Bael (Aegle marmelos) Fruit Extract as Prebiotic for Development of Probiotic Chocolate
K.R. Sawale*, H.W. Deshpande and S.D. Katke
Department of Food Microbiology and Safety, College of Food Technology, VNMKV, Parbhani, India
*Corresponding author

Encapsulation of chocolate with viable cells of lactic acid bacteria (LAB) and development of modified technology of chocolate manufacturing to provide survival of these bacteria would contribute to enhanced beneficial impact of this product on human health. This approach is of importance because chocolate is one of favourite food stuffs for children. Because the unique taste of chocolate is particularly valuable for consumers, its sensory attributes should remain unaltered despite the addition of preparation of lactic acid bacteria. Due to synergetic effect of bael fruit extract and probiotic culture i.e. functional probiotic chocolate was prepare by using prebiotic source.

Keywords: Prebiotic, Lactic acid bacteria, Probiotic chocolate, Bael Fruit Extract, Aegle Marmelos, Lactobacillus acidophilus, Lactobacillus bulgaricus

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How to cite this article:

Sawale, K.R., H.W. Deshpande and Katke, S.D. 2019. Exploration of Bael (Aegle marmelos) Fruit Extract as Prebiotic for Development of Probiotic Chocolate.Int.J.Curr.Microbiol.App.Sci. 8(4): 1359-1367. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.