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<p>Kefir is probiotic-rich fermented milk product known for its health benefits. This study compared the nutritional, elemental, and microbiological profiles of chocolate-based kefir with plain kefir and buffalo milk (control) to assess chocolate’s influence on probiotics and mineral bioavailability. Chocolate-based kefir displayed lower moisture (85.00 ± 1.00%) but higher ash (0.69 ± 0.02%), indicating elevated mineral content, along with improved pH and carbohydrates. It also showed increased acidity (0.91 ± 0.02%), protein (4.61 ± 0.10%), fat (3.70 ± 0.26%), and energy (75.74 ± 0.45&#xa0;kcal/100&#xa0;g). Total sugar content was lower in both chocolate-based and plain kefir, making them suitable for individuals monitoring sugar intake. Chocolate-based kefir had significantly (<i>p</i> &lt; 0.05) higher levels of vitamin B<sub>3</sub> (2.97 ± 0.13&#xa0;mg/100&#xa0;g), B<sub>6</sub> (0.91 ± 0.18&#xa0;mg/100&#xa0;g), B<sub>9</sub> (12.48 ± 0.55&#xa0;µg/100&#xa0;g), vitamin C (1.77 ± 0.06&#xa0;mg/100&#xa0;g) and D3 (29.87 ± 0.35&#xa0;µg/100&#xa0;g) than plain kefir and milk. Microbiologically, all samples showed low aerobic plate counts (&lt; 10&#xa0;CFU/g) and no pathogens. Elemental analysis revealed significantly (<i>p</i> &lt; 0.05) higher Ca, Zn, Na, K, Fe, P, Mg, Cu and Mn in chocolate-based kefir with higher probiotics bioavailability. Mineral bioavailability ranked as Zn &gt; Cu &gt; Fe &gt; Mg &gt; Mn &gt; Ca &gt; K &gt; P. Overall, chocolate-based kefir demonstrated enhanced nutritional value and probiotics and mineral bioavailability making it a superior dietary option.</p>

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Development and characterization of chocolate-based Kefir: nutritional enhancement and improved mineral bioavailability

  • 期刊论文

  • 发表日期：

    2026年3月10日

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  • Asma Saeed,
  • Shabana Kauser,
  • Shahid Masood,
  • Adil Hussain,
  • Ammara Hassan,
  • Shumaila Usman,
  • Shamma Firdous,
  • Syed Hussain Imam Abidi

摘要

Kefir is probiotic-rich fermented milk product known for its health benefits. This study compared the nutritional, elemental, and microbiological profiles of chocolate-based kefir with plain kefir and buffalo milk (control) to assess chocolate’s influence on probiotics and mineral bioavailability. Chocolate-based kefir displayed lower moisture (85.00 ± 1.00%) but higher ash (0.69 ± 0.02%), indicating elevated mineral content, along with improved pH and carbohydrates. It also showed increased acidity (0.91 ± 0.02%), protein (4.61 ± 0.10%), fat (3.70 ± 0.26%), and energy (75.74 ± 0.45 kcal/100 g). Total sugar content was lower in both chocolate-based and plain kefir, making them suitable for individuals monitoring sugar intake. Chocolate-based kefir had significantly (p < 0.05) higher levels of vitamin B3 (2.97 ± 0.13 mg/100 g), B6 (0.91 ± 0.18 mg/100 g), B9 (12.48 ± 0.55 µg/100 g), vitamin C (1.77 ± 0.06 mg/100 g) and D3 (29.87 ± 0.35 µg/100 g) than plain kefir and milk. Microbiologically, all samples showed low aerobic plate counts (< 10 CFU/g) and no pathogens. Elemental analysis revealed significantly (p < 0.05) higher Ca, Zn, Na, K, Fe, P, Mg, Cu and Mn in chocolate-based kefir with higher probiotics bioavailability. Mineral bioavailability ranked as Zn > Cu > Fe > Mg > Mn > Ca > K > P. Overall, chocolate-based kefir demonstrated enhanced nutritional value and probiotics and mineral bioavailability making it a superior dietary option.