IMPROVED DOMESTIC PROBIOTIC ENERGY BAR DESIGN BY USING SENSORY ANALYSIS METHODS
Keywords:probiotics, prebiotics, Lactobacillus plantarum, sensory analysis
Today, the relationship between health and nutrition is gaining more importance. Studies have shown that probiotics have significant effects on health and can be used to prevent various diseases. However, the consumption of probiotic products is still not sufficient. Therefore, probiotic products should be multiplied and disseminated. In this study, it was aimed to develop a probiotic product with high nutritional value and energy level by using probiotic oatmeal, hazelnut, peanut, pistachio, almond, walnut and chocolate. Products produced as probiotic energy bar are designed in three different formulations. Then, the most preferred product formulation was selected by using sensory analysis technique ranking tests and the profile of products were examined using quantitative descriptive analysis. Consumption suitability was also evaluated with microbiological analyzes including probiotic bacteria count, total bacterial count, mold and yeast count.
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