Probiotic yoghurt bars: exploring gelatine concentration effects on chemical composition, rheological and textural properties.

NCFM® (YB6 = 7.32; YB9 = 7.3; YB12 = 7.0) remained stable over 30 days at 5 °C, meeting regulatory standards for yoghurt classification. Gelatine concentration and temperature influenced rheological properties. At 10 °C, formulations exhibited no structural failure up to 1000 Pa of shear stress, whereas at 25 °C, YB9 and YB12 demonstrated higher structural integrity than YB6. YB12 presented the highest values of firmness, adhesiveness, cohesiveness, gumminess and elasticity. The yoghurt bar represents an innovative product that expands the range of fermented dairy options. The use of 9% or 12% gelatine dispersion in yoghurt bar production ensures good storage stability, protein enrichment and a suitable texture for handheld consumption, thereby expanding the scope of yoghurt-based offerings.