Physico-chemical Content of Carrot and Sweet Potato-Filled Chocolate Bites Incorporated with <i>Lactobacillus casei </i>and <i>Lactobacillus plantarum</i>


  • Eufemio G. Barcelon Department of Food Technology, College of Education, University of Santo Tomas, España Blvd., Manila
  • Aedrian Lorenzo E. Isuga
  • Melissa H. Macadangdang
  • Irish V. Resurreccion
  • Analyn D. L. Salipsip
  • Ruth Angela F. Tan
  • Vincent Joseph P. Torres


carrots, sweet potato, physico-chemical content, Lactobacillus casei, Lactobacillus plantarum


In this study, the physico – chemical content of carrot and sweet potato – filled chocolate bites incorporated with Lactobacillus casei and Lactobacillus plantarumwere determined. Results showed that in sweet potato – filled chocolate bites, there was a significant difference in free fatty acid and peroxide value on both lactic acid bacteria. Meanwhile, the carrot–filled chocolate bites showed significant difference in its values specifically lactic acid, free fatty acid and pH. Notably, L. casei showed significant difference in lactic acid, peroxide value and pH while there was a significant difference in free fatty acid, peroxide value and pH for L. plantarum.


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How to Cite

Barcelon, E. G., Isuga, A. L. E., Macadangdang, M. H., Resurreccion, I. V., Salipsip, A. D. L., Tan, R. A. F., & P. Torres, V. J. (2015). Physico-chemical Content of Carrot and Sweet Potato-Filled Chocolate Bites Incorporated with <i>Lactobacillus casei </i>and <i>Lactobacillus plantarum</i>. Asian Journal of Agriculture and Food Sciences, 3(2). Retrieved from




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