Advances in probiotic incorporation into cereal-based baked foods: Strategies, viability, and effects–A review
Emma Mani‐López, Nelly Ramírez‐Corona, Aurelio López‐Malo
Abstract
Probiotic foods are widely consumed due to their health benefits. Foods with high daily intake, such as cereal-based products, are good vehicles to supplement probiotics. Probiotic addition is challenging for cereal-based baked foods (CBBF) due to the high temperatures applied during baking. Numerous studies have been conducted to investigate the best way to incorporate probiotics in CBBF. Microencapsulated probiotics, edible films containing probiotics, spore-forming bacteria, and probiotic addition after baking are the main strategies to formulate probiotic CBBF. Therefore, this review aimed to compile the main strategies to develop probiotic CBBF, such as microencapsulation, spore-forming bacteria, edible films, and direct cell addition after baking. The cell viability by free cells direct addition before baking was also reviewed. Furthermore, the probiotic viability during simulated gastrointestinal tract conditions was revised. In addition, the physicochemical and sensory effects of probiotics in foods were discussed.