The effect of Stevioside-Isomalt, whey protein concentrate, and Bacillus coagulans on the physicochemical and sensory properties of Iranian probiotic Masghati sweet

This study aimed for the production of low-calorie probiotic-Masghati by sucrose replacement with Stevioside-Isomalt and fortification with whey protein concentrate (WPC) and Bacillus coagulans. Various factors including physicochemical, textural, color, and microbial attributes of Masghati samples were investigated. Results revealed that the incorporation of Stevioside and WPC into the formulations resulted in an increase in hardness, adhesiveness, and lightness-index of the product while reverse trend was observed in the case of browning-index and color changes of probiotic-Masghati produced. Two optimal formulas with acceptable attributes were introduced including incorporation of 77% Stevioside-Isomalt replacing plus 0.03%-WPC and 82% Stevioside-Isomalt replacing plus 0.08%-WPC. Probiotic-Masghati could be produced by incorporation of Stevioside-Isomalt, WPC, and B. coagulans into the conventional-formulation leading to a remarkable reduction in carbohydrate content and increment in protein constituent. The organoleptic assessments showed that the produced-probiotic Masghati samples had no adverse impact on overall acceptance of these products by panelists. Practical applications Dietary probiotic Masghati sweet was produced by incorporating Stevioside-Isomalt, whey protein concentrate, and Bacillus coagulans as a probiotic bacteria. Replacing sucrose with Stevioside-Isomalt increased its suitability for diabetics, WPC-enrichment improved the physicochemical properties of the final product, and heat-resistant B. coagulans modified the product into a probiotic for a specific nutritional application.