Reformulation of traditional Iranian food (Doeeneh) using probiotics: <i>Bifidobacterium animalis</i> subsp. <i>lactis</i> BB-12, <i>Lactobacillus acidophilus</i> LA-5, <i>Lacticaseibacillus rhamnosus</i> LGG, and inulin and its effect on diabetic and non-diabetic rats

Abstract Objectives The purposes of this study were to produce novel formulations Doeeneh using three probiotic strains and different inulin ratios investigate the survival probiotics. Likewise, effect on biological properties non-diabetic diabetic rats was also evaluated. Materials Methods composed milk wheat bulgur enriched with proportions fermented by Bifidobacterium animalis subsp. lactis BB-12 (B), Lactobacillus acidophilus LA-5 (A), Lacticaseibacillus rhamnosus LGG (R), their co-culture. physicochemical, sensory properties, probiotics viability investigated for 14 days. Diabetes induced in albino administration alloxan monohydrate (150 mg/kg i.p.). Changes weight blood glucose measured weekly, food water consumption daily, total cholesterol triglycerides after 35 days a biochemical kit. Results increased proportion high-DP decreased pH rose acidity; However, higher concentration applied resulted slower decrease value, This result can show buffering as well; slow over time due presence compounds. Therefore, probiotics’ standard range even inulin-free sample. sample containing 5% (SABR3) considerably reduced levels glucose, cholesterol, triglyceride rats. Moreover, fed demonstrated lower amount loss food/water intake than control. Conclusions Traditional foods preparation methods are suitable target development health-oriented products, Functional Food nutraceutical capabilities be designed produced based them.