Formulation optimization of a sucrose-free probiotic dark chocolate; rheological characteristics and viability of

Haniyeh Rasouli Pirouzian, Hadi Pourjafar, Fereshteh Ansari, Nezam Armand, Seid Mahdi Jafari

Abstract read

In one paragraph

Article in Current research in food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it

0cells of the map it votes in

2citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

Non-Conventional Yeasts with Probiotic Potential: Diversity, Functional Role, Sustainable Bioprocessing and Local Relevance.Microorganisms · 2026
Review
Edible soft matter in between fluid and solid states.Current research in food science · 2026
Article

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

Haniyeh Rasouli PirouzianDepartment of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.

Hadi PourjafarDietary Supplements and Probiotic Research Center, Alborz University of Medical Sciences, Karaj, Iran.

Fereshteh AnsariRazi Vaccine and Serum Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Tehran, Iran.

Nezam ArmandDietary Supplements and Probiotic Research Center, Alborz University of Medical Sciences, Karaj, Iran.

Seid Mahdi JafariDepartment of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The use of polyols as sucrose-replacer in chocolate formulation has increased in the last years because of the high occurrence of the metabolic syndrome. Furthermore, chocolate is a qualified vehicle of functional ingredients such as probiotics that improve health in people with diabetes. The first objective of this study was to evaluate the optimal formulation of sucrose-free dark chocolate (SFDC) using a mixture design. The impact of polyols (maltitol, lactitol, and xylitol) as sucrose replacers on the main quality properties of SFDC was determined. In the second stage,

Indexed as

ChocolateMixture designProbioticSaccharomyces boulardiiSucrose-freeViability

Identifiers

PMID40896517

DOI10.1016/j.crfs.2025.101174

PMCPMC12398844

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Textmetadata

LicenceCC BY-NC-ND

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.