Orclever Proceedings of Research and Development

Development of a Symbiotic Snacks Bar Product

Esat Gürbüz

Secen Bakery Products Company

https://orcid.org/0009-0007-0558-9423

Ferhat Taşkıran

Antalya Science University

https://orcid.org/0009-0007-9783-1837

Merve Al

Secen Bakery Products Company

https://orcid.org/0000-0002-2805-5295

Ercan Karahalil

Secen Bakery Products Company

https://orcid.org/0000-0002-1824-7998

DOI: https://doi.org/10.56038/oprd.v7i1.686

Keywords: Snacks bar, Prebiotic, Probiotic, Symbiotic

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Abstract

In this study, control (not containing inulin and probiotic) prebiotic and symbiotic (including probiotic and prebiotic) bar formulations were developed using whey protein concentrate (WPC), oat flour, inulin, or Lactobacillus rhamnosus (L. rhamnossus) GG. The total solids and protein values ​​of the products were varied from 86.90 to 89.21% and from 20.85 to21.78%, respectively. The probiotic viable count in the symbiotic bar sample was 8.05 log cfu/g. Sensory analysis revealed that all samples exhibited similar visual characteristics, while the prebiotic bar received the highest taste and overall approval scores. The findings demonstrated that WPC and inulin were effective in preserving probiotic viability and product quality. In conclusion, the developed symbiotic bar formulation is considered an innovative product suitable for the healthy snack market, with both functional and nutritional properties.

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