Novel Formulations of Cinnamon- and Orange-Flavored Synbiotic Corn Chocolates with Enhanced Functional Properties and Probiotic Survival Rates

Abstract

This study aimed to develop synbiotic chocolates using Lactobacillus acidophilus La-14 and Lactobacillus rhamnosus GG as probiotic sources and corn, honey, cinnamon, and orange as natural prebiotic and flavoring agents. Chocolates were evaluated for moisture, pH, protein, fat, antioxidant, flavonoid, and phenolic content. According to one-way analysis of variance, sample 4 containing L. rhamnosus GG, corn, honey, and orange exhibited highest protein content (8.06%) as well as antioxidant activity (139.54 mg of ascorbic acid equivalent/100 g) when compared to control samples. Physicochemical analysis indicated reduction in crystallinity ratio (39.90%–48.60%) in synbiotic chocolates compared to control (57.48%). Synbiotic chocolates also enhanced probiotic viability when exposed to simulated gastrointestinal conditions and maintained cell counts above 5 log colony forming units/g for up to 125 days under storage. Hence, findings demonstrate the potential of natural prebiotic ingredients to develop synbiotic chocolates with desirable qualities, therefore offering avenues in the functional food domain.