INVESTIGATING MICROBIAL QUALITY IN DIETARY FIBER-FORTIFIED PREBIOTIC BISCUITS

This study evaluated the microbiological properties of freshly prepared biscuits, comparing control samples without prebiotics to experimental biscuits supplemented with varying dosages of oat powder as a prebiotic. The study aimed to assess the impact of prebiotic incorporation on the microbiological quality of bakery products, which are increasingly considered for nutrition programs and emergency feeding initiatives. Standard plate counts (SPC) and yeast and mold counts (CFU/g) were performed for both control and experimental biscuits. Results showed that the mean SPC of the control (T0) biscuit was 1.40 CFU/g, while experimental biscuits (T1, T2, T3) recorded SPC values of 1.63, 2.00, and 2.20 CFU/g, respectively. Yeast and mold analysis revealed mean values of 1.50 CFU/g for T0 and 2.00, 2.30, and 2.40 CFU/g for T1, T2, and T3, respectively. The findings indicate that prebiotic addition slightly increased microbial counts but remained within safe limits, highlighting the feasibility of incorporating oat-based prebiotics in biscuits for enhanced nutritional value without compromising microbiological safety