Abstract
This study aimed to develop a functional oat milk–based cereal dessert fortified with microencapsulated Lactiplantibacillus plantarum and Balangu Shirazi (Lallemantia royleana) gum (BSG), and to evaluate its physicochemical, microbiological, sensory, and textural stability during refrigerated storage. BSG was characterized as a polysaccharide-rich hydrocolloid (moisture 6.23%, ash 7.12%, protein 2.08%, sugars 64.71%) with notable phenolic content (4.49%) and antioxidant activity (21.01% DPPH inhibition). DLS analysis of the diluted dispersion revealed a dominant colloidal population with a hydrodynamic diameter of 46.08 nm and a polydispersity index of 0.12 ± 0.02. This measurement reflected the colloidal species present in the dispersion rather than the dimensions of intact probiotic-containing microcapsules. Over 21 days at 4 °C, the combined formulations showed improved moisture retention and compositional stability, maintaining high presumptive LAB counts during storage. Within the probiotic-containing formulations, increasing BSG concentration was associated with greater moisture retention and higher ash and protein contents. Principal component analysis indicated that the combined formulations mitigated storage-induced sensory deterioration, while textural properties shifted toward softer yet acceptable structures. Overall, the combined incorporation of BSG and microencapsulated L. plantarum enabled the development of a stable dairy-free cereal dessert with improved storage performance. While this study focused on evaluating the combined effect of both treatments, future work isolating BSG-only and probiotic-only formulations could offer further insight into their individual contributions to product stability.