Probiotic Bacteria Survival and Shelf Life of High Fibre Plant Snack - Model Study.

ABSTRACT: The study aimed to develop plant-based model snacks that are high in fibre, contain probiotic bacteria and are convenient for long-term storage. The research focused on selecting a suitable form of probiotic bacteria (active biomass, microencapsulated, freeze-dried), inoculation method (in the base mass or in the filling of a snack) and appropriate storage conditions (4°Cor 20 °C). The potential synbiotic properties were evaluated. The microencapsulated bacteria had the highest survival rate at 4 °C, while the freeze-dried bacteria showed better survival rates at 20 °C. Probiotics had a higher survival rate when enclosed inside snacks with a low water activity (a_w = 0.27) peanut butter filling than in snacks without filling (a_w = 0.53). Enclosing the probiotics in a l

SUBMITTER: Kruk M 

PROVIDER: S-EPMC11410916 | biostudies-literature | 2024 Sep

REPOSITORIES: biostudies-literature