Hazelnut and walnut spreads with probiotics

This study aims to develop two nut spreads added with probiotics for producing innovative and nutraceutical confectionery products. Walnuts and hazelnuts were characterized and used to prepare pastes by adding maltodextrin, tragacanth gum, and maltitol to increase their stability. Bifidobacterium animalis subsp. lactis (BB-12®) was selected for its proven beneficial effects and integrated to guarantee an initial viability of 1010 colony-forming units (CFU)/g for serving portion (15 g). Spreads were stored at 40°C for 40 days to simulate 1-year storage at 21°C monitoring rheological properties, and microbiological and oxidative qualities. Nut spreads exhibited an excellent nutritional profile and resulted stable to oxidative stress. BB-12® viability remained at 109 CFU/g, showing good adaptability and resistance.