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This study investigated the possibility of developing a novel functional sesame paste based dessert bearing probiotic bacteria (Lactobacillus paracasei and Bifidobacterium lactis). Probiotics viability in the dessert as well as pH, acidity, texture and microstructure modifications were investigated during 28 days of cold storage. Cell viability investigation showed that the medium preserved cell viability above 106 CFU/mL during cold storage. The pH and acidity of inoculated desserts have beendoi:10.22059/jfabe.2021.317525.1080 doaj:04b2c6839f6046f481d65ddaa2488024 fatcat:pb4enqwmdbhfpja5n5gvwlsqqm