Studies on the use of carob powder and Bacillus subtilis for improving functionality of the cereal bars

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