Development of a novel probiotic fortified protein bar

Abstract

[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] In this study, we developed and tested two probiotic fortified soy protein energy bars using okara and soy flour as the base. Bacterial strains Lactobacillus acidophilus ADH and Bifidobacterium longum B6 were selected for use in a split plot design experiment to examine the relationship between the microbial, chemical, and physical analysis and long term bacterial survival in the bars. Temperature and time had significant effects (p=0.05) on the survival of the strains in the bar. However, for the chemical and physical analysis, time and temperature did not always have significant effects. Sensory analysis using paired comparison discrimination test indicated that consumers could not differentiate between bars containing probiotics and those without probiotics, or between the okara, soy flour or soy protein isolate.