Kinvan, EmineOzdal, Tugba2024-05-252024-05-2520220327-07931851-879610.52292/j.laar.2022.9642-s2.0-85138829927https://doi.org/10.52292/j.laar.2022.964https://hdl.handle.net/20.500.14517/1058Today, studies have shown that probiotics have significant effects on health and can be used to prevent various diseases. However, the consumption of probiotic products is still not sufficient. Therefore, probiotic products should be multiplied and disseminated. In this study, it was aimed to develop a probiotic product with high nutritional value and energy level by using probiotic oatmeal, hazelnut, peanut, pistachio, almond, walnut and chocolate. The products produced as probiotic energy bars are designed in three different formulations. Then, sensory analyzes and microbiological analyzes were applied. Sensory analyzes were performed in triplicate and the results were given as mean +/- standard deviation. The most preferred product formulation was selected using ranking tests and the profile of the products was examined using quantitative descriptive analysis from sensory analyzes. In microbiological analysis, the number of probiotic bacteria, the total number of bacteria, the number of molds and yeasts were determined and the suitability for consumption was evaluated. As a result, the produced probiotic energy bar was found suitable for consumption.eninfo:eu-repo/semantics/openAccessProbioticprebioticLactobacillusplantarumsensory analysis methods.ArticleQ4Q3524387392WOS:0009208590000140