Studies on the use of carob powder and Bacillus subtilis for improving functionality of the cereal bars
Abstract
The present study aimed to obtain and investigate the physicochemical and sensory characteristics of fiber-rich cereal bars containing probiotics. Different cereal bars formulations were tested, by adding Bacillus subtilis (Probisis®) cells, and/or carob powder for improving functional properties and enhancement of the color and flavor. Proximate composition, texture, color, and antioxidant activity of the cereal bars were measured. Water activity was registered below 0.5, which ensures a good microbiological stability of the products. Microbiological analyses showed that bacteria strains were viable in cereal bars after 28 days of storage at room temperature, with 8.2 to 9.5·108 CFU/g. Total phenols content and antioxidant activity were higher in carob containing cereal bars. Obtained cereal bars were well appreciated by sensory panelists, B. subtilis exerting no effect on sensory attributes. Carob powder addition was appreciated in terms of color and texture, affecting however taste and flavor.
