Functional <i>Cyperus esculentus</i> L. Cookies Enriched with the Probiotic Strain <i>Lacticaseibacillus rhamnosus</i> SL42
Noussaiba Belmadani,
Wafa Kassous,
Kawtar Keddar,
Lamia Amtout,
Djahira Hamed,
Zohra Douma-Bouthiba,
Vlad Costache,
Philippe Gérard,
Hasnia Ziar
Affiliations
Noussaiba Belmadani
ProbiotSanté Team, Laboratoire des Micro-Organismes Bénéfiques, des Aliments Fonctionnels et de la Santé (LMBAFS), Abdelhamid Ibn Badis University, Hocine Hamadou Street, Mostaganem 27000, Algeria
Wafa Kassous
ProbiotSanté Team, Laboratoire des Micro-Organismes Bénéfiques, des Aliments Fonctionnels et de la Santé (LMBAFS), Abdelhamid Ibn Badis University, Hocine Hamadou Street, Mostaganem 27000, Algeria
Kawtar Keddar
ProbiotSanté Team, Laboratoire des Micro-Organismes Bénéfiques, des Aliments Fonctionnels et de la Santé (LMBAFS), Abdelhamid Ibn Badis University, Hocine Hamadou Street, Mostaganem 27000, Algeria
Lamia Amtout
ProbiotSanté Team, Laboratoire des Micro-Organismes Bénéfiques, des Aliments Fonctionnels et de la Santé (LMBAFS), Abdelhamid Ibn Badis University, Hocine Hamadou Street, Mostaganem 27000, Algeria
Djahira Hamed
ProbiotSanté Team, Laboratoire des Micro-Organismes Bénéfiques, des Aliments Fonctionnels et de la Santé (LMBAFS), Abdelhamid Ibn Badis University, Hocine Hamadou Street, Mostaganem 27000, Algeria
Zohra Douma-Bouthiba
ProbiotSanté Team, Laboratoire des Micro-Organismes Bénéfiques, des Aliments Fonctionnels et de la Santé (LMBAFS), Abdelhamid Ibn Badis University, Hocine Hamadou Street, Mostaganem 27000, Algeria
Vlad Costache
MIMA2 Imaging Core Facility, Micalis Institute, INRAE, 78350 Jouy-en-Josas, France
Philippe Gérard
Micalis Institute, INRAE, AgroParisTech, Paris-Saclay University, 78350 Jouy-en-Josas, France
Hasnia Ziar
ProbiotSanté Team, Laboratoire des Micro-Organismes Bénéfiques, des Aliments Fonctionnels et de la Santé (LMBAFS), Abdelhamid Ibn Badis University, Hocine Hamadou Street, Mostaganem 27000, Algeria
This study presents for the first time functional cookies for diabetics made with 100% organic Cyperus esculentus L. flour, either plain or enhanced with 5% polyfloral honey syrup containing the probiotic strain Lacticaseibacillus rhamnosus SL42. The flour’s chemical composition and rheological and functional properties were analyzed, and 33 diabetic and semi-naive panelists assessed the cookies’ sensory properties. MRS-cys agar cultures and SEM analysis evaluated SL42 survival and adhesion capacity over 21 days at 25 °C. Results showed that the flour and its extracts are rich in polyphenols and flavonoids, indicating strong antioxidant and antibacterial properties. Both cookie types met international standards when compared to commercial cookies and had similar physical properties. Sensory evaluation on day 1 revealed higher quality indicators for honey syrup-enriched cookies, but after 15 days, control cookies were preferred. The CIE LAB analysis confirmed the dietetic flour’s typical dark color, with honey syrup-enriched cookies being darker. Despite textural differences, both cookies maintained detectable crispness over storage. Honey syrup-enriched cookies effectively carried L. rhamnosus SL42, remaining viable at 6.43 Log CFU per cookie after 21 days and adhering to the cookie’s surface, as confirmed by SEM analysis. Further research is recommended to better understand the therapeutic value of these cookies.
