*2.13. Food Formulation*

Based on the phytochemical profile and cell viability, two powders were selected to formulate protein bars (KP and KPB). Then, the selected powders were added in a ratio of 6% to a formulation containing 25.0 g of nuts, 25.0 g of dates, 50.0 g of dried prunes, 25.0 g of rice flour, and 10 g of wheat germ. Prior to powder addition, the abovementioned ingredients were crushed and mixed well for 5 min, followed by powder addition and mixing to the extent that ensured the uniform distribution of the powders in the mixtures. The samples were molded into spherical shapes and stored at 4 ◦C for 24 h. Three variants were obtained, coded as V1 (with 6% addition of KPB), V2 (with 6% addition of KP), and control (C) with no powder added. The corresponding variants of protein bars were analyzed for total polyphenols, total flavonoids, carotenoid content, antioxidant activity, and *L. casei* 431® cell counts.
