Author(s): Loveleen Kaur Sarao and Maninder Arora

Abstract:
This study investigated the development and evaluation of synbiotic refined wheat flour using two probiotic cultures, Lactobacillus acidophilus and Lactobacillus casei and the addition of the prebiotic ingredient inulin. The probiotic cultures were added in the lyophilized form, individually and in combination to formulate synbiotic refined wheat flour. The prebiotic ingredient inulin was added at four different concentration i.e. 9%, 11%, 13% and 13%. The developed synbiotic refined wheat flour was stored under ambient storage conditions for sixty days. The changes in colour, smell, pH and titrable acidity of the synbiotic refined wheat flour were monitored for the entire storage period. The data were subjected to JMP statistical software (Version 10, SAS, USA) for analysis of variance (ANOVA). Least significant differences (LSD) were presented at a 95% confidence level (P <0.05). A probiotic viability of ˃10⁹ cfu/g was found in the developed synbiotic refined wheat flour without any statistically significant differences. Hence, the developed synbiotic cereal had a shelf life of two months.