• UVIDHA MOLLETI
• Varsha Chawla
• Hanmanth Bodhankar
• Ashish Todkar

. In this study, a milk chocolate formulation was developed to serve as a vehicle of Omega-3 (ω3) polyunsaturated fatty acids (PUFAs) and probiotics (L. bulgaricus and S. thermophilus). Flaxseed oil and flaxseed milk & yogurt were incorporated in chocolate as a source of ω3 PUFAs. Probiotics (Prob) and Flaxseeds and their oil were added during preparation, obtaining chocolates with 19 to 21% of ω3 PUFAs, and >1 × 10⁶ CFU of Prob per chocolate portion (5 g). Nevertheless, bioactive ingredient addition is a major technological challenge that affects the texture, rheology, and sensory properties of chocolate. The basic aim of the study on “Development of Omega 3 Rich Linum usitatissimum (flaxseed) Yoghurt-Based Probiotic Chocolate with Incorporation of Cocoa & Vanilla Flavors” is prepared as per the standard method using activated culture of Lactobacillus delbrueckii and Streptococcus thermophilus which are added to the Flaxmilk which convert into flax yogurt and also added different levels of cocoa and vanilla flavors i.e., C₁, C₂, V₁ & V₂, while Control sample C₀ was prepared without addition Flavors and Probiotic flax yogurt into the skim milk powder and the product, showed adequate overall acceptability. Also conducted microbial, physiochemical, theoretical energy value analysis.

Probiotics, Probiotic chocolate, omega 3 (ALA), Flaxseed, Flaxseed oil, skim milk powder, bioactive components, Flavors.

"Development of Omega 3 Rich Linum Usitatissimum Yoghurt-based Probiotic Chocolate Incorporated with Cocoa & Vanilla flavors", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.9, Issue 3, page no.a220-a230, March-2022, Available :http://www.jetir.org/papers/JETIR2203028.pdf

"Development of Omega 3 Rich Linum Usitatissimum Yoghurt-based Probiotic Chocolate Incorporated with Cocoa & Vanilla flavors", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.9, Issue 3, page no. ppa220-a230, March-2022, Available at : http://www.jetir.org/papers/JETIR2203028.pdf