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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. | Exploration of Bael (Aegle marmelos) fruit extract as Prebiotic for development of probiotic chocolate
