Healthy cereal bar enriched with probiotic <i>Bacillus</i>: bromatological characterization, probiotic viability, consumer acceptance, and gastrointestinal resistance <i>in vitro</i>

Abstract The objective was to develop cereal bars enriched with Bacillus clausii and Bacillus coagulans and evaluate the bromatological characteristics, microbiological quality, and viability of probiotics. The acceptability and resistance to the gastrointestinal tract (GIT) in vitro of B. clausii were evaluated. Regarding bromatological characteristics, there was no difference in pH, protein, lipids, carbohydrates, and ash between the bars and they were safe for consumption. B. clausii showed greater viability in cereal bars and maintained the count &amp;gt;6.5 log CFU/g during 60 days. The sensory attributes presented scores between 8 and 9. After simulation of the GIT, in enteric phase II, it was found 6.82 log CFU/g. B. clausii presented a high survival rate, highlighting its excellent behaviour in the product. The enrichment of products based on cereals with probiotics is an innovative alternative, expanding the possibilities of choice for healthy individuals and those with dietary restrictions.