Журнал пищевых и пищевых расстройств

Nutritional Evaluation and Cell Viability of Formulated Probiotic Millet Fruit Bar

Kavitha B, Vijayalakshmi R, Poorna CR Yalagala, Illamaran M and Sugasini D

The objective of this study was to develop the probiotic millet fruit bar to obtain a product with good acceptability. For this purpose, guava and strawberry pulps were used for preparing fruit bar, skim milk powder, cereals (puffed), millet flakes, and wheat flakes, jaggery and liquid glucose of millet bar. Probiotic cell pellets were used and mixed with millet fruit bar. Moisture content ranged from 10.45 to 10.85% whereas crude fat, crude protein was significantly different in control to T3 samples. The carbohydrate and energy values were high in T1 in probiotic millet fruit bar 69.80 g/100 g and 352.60 K.cal/ Kg. The crude fibre and ash content was non-significantly different in all treatments. The maximum values for calcium 80.12 mg/100 g and Iron content was 4.10 mg/100 g in T1 samples. Total phenol, β-carotene, pectin and vitamin C differed non-significant among all treatments. The highest viability was seen in these bars 3.5 × 108 CFU/g in T1 samples. Moreover, this nutritional rich formulated probiotic bar can be beneficial for human health and gut microbiota.