Effects of Technological Treatments and Storage on Probiotics Inoculated into Biscuits (Cookies) Made from Millet (Pennisetum glaucum L. R. Br.) and Tiger Nuts (Cyperus esculentus L.)

Background: The introduction of probiotics into food processing could give food products additional nutritional and functional properties. The objective of this study was to analyze the effects of technological treatments and storage on the vitality and viability of probiotics inoculated into biscuits made from millet and tiger nuts. Methods: Four types of biscuits were produced, depend- ing on the heat treatment (37˚C or 40˚C) and the kind of sourdough used: Lactic Bacteria (LB) and Lactic...