Abstract:

In recent years, with the determination of the positive effects of probiotic microorganisms on human health, the production of different food groups with probiotic-containing formulations has become a current research topic. Probiotic products available in the markets are generally limited with probiotic milk and probiotic yoghurt. Moreover, in recent years, the studies on the development of new products that support the viability of probiotics throughout the production and storage processes have shown an increase in all over the world. The studies in this perspective have shown that the pastry products such as dairy desserts, ice cream and chocolate could be suitable environments for surviving the probiotic microorganisms through their formulations, which are developed using ingredients supporting the growth of probiotics. The purpose of this review is to analyze the studies investigating the production of patisserie products fortified with probiotics and the survival of probiotics in these products during storage conditions. 

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