すごく寂しいよ！

すごく寂しいよ！

結果 (中国語) 1:

太伤心了!

結果 (中国語) 2:

这是很寂寞的！

結果 (中国語) 3:

Creamy milk chocolate desserts represent new alternatives在products containing probiotics and prebiotics due to their higher consumer acceptability . This study aimed to develop a creamy milk chocolate dessert containing Lactobacillus paracasei subsp . paracasei LBC 81 and fructo - oligosaccharide，and evaluated the sensory and microbiological characteristics明确the product . Three formulations were developed : control，probiotic containing the microorganism only，and symbiotic containing the microorganism plus fructo - oligosaccharide . The formulations were evaluated在pH，acidity，syneresis描述，来累计fructans and fiber content，the viability明确L . paracasei and增长，明确contaminants在28天明确storage The sensory preference was .evaluated through acceptability and purchase intent tests . The formulations presented good sensory attributes，the absence明确syneresis and maintenance明确the fructans contents在shelf life . The pH reduction and increased acidity did没有interfere with the viability明确L . paracasei，which remained in quantities exceeding 8 log CFU / g在the storage period . Hence，the milk dessert developed in并study is an innovative food matrix with sensory characteristics attractive to consumers in different age groups and show the potential beneficial effect on the health明确individuals .