Development of a synbiotic snack for gut-brain axis health.

The developed synbiotic snacks showed high probiotic viability after six months of storage at both room and refrigerated temperatures.

• Probiotic survival was 41.7% at 25°C after six months of storage
• Probiotic survival was 88.0% at 4°C after six months of storage
• The probiotic formulation used was SLAB51®, a multi-strain formulation with proven neuroprotective properties in a mouse model
• Minimal chocolate blooming was observed during the shelf life period

The developed snacks presented better nutritional composition compared with a conventional wheat snack.

• The snacks were characterized as high in proteins, fibres, and unsaturated fatty acids
• The snacks were low in sugars and total/saturated fats
• Chickpea and red lentil flour were incorporated as sources of protein and fibre
• Specialty fibres were used as sugar and fat/saturated fat substitutes

The developed synbiotic snacks were characterized by high prebiotic potential towards the SLAB51® multi-strain probiotic formulation.

• The snacks incorporated chickpea and red lentil flour as prebiotic sources
• Specialty fibres were included as additional prebiotic components
• The prebiotic components were assessed specifically in relation to their capacity to support the SLAB51® probiotic formulation
• The combination of prebiotics and probiotics was designed to support the gut-brain axis system

The developed snacks had a low glycaemic index and the ability to induce slightly increased satiety.

• Low glycaemic index was measured compared to a conventional wheat snack
• The snacks were able to induce slightly increased satiety
• The inclusion of pulse-derived ingredients (chickpea and red lentil flour) and specialty fibres likely contributed to these properties

Positive consumer response was observed among the senior population (>65 years old) for the developed synbiotic snack.

• The target consumer group was seniors aged over 65 years old
• Moderate acceptability was observed in the senior population
• High willingness to buy was recorded in the senior population upon disclosure of pulse ingredients and potential health benefits
• Consumer response improved when health benefits and ingredient composition were communicated to participants

The study incorporated SLAB51® probiotic formulation into dark chocolate as the delivery vehicle for probiotics in the snack.

• SLAB51® is a multi-strain probiotic formulation with proven neuroprotective properties in a mouse model
• Dark chocolate was selected as the matrix for probiotic enrichment
• The chocolate coating approach allowed for maintenance of probiotic viability during storage
• The formulation was designed to support the gut-brain axis system