Development of a synbiotic snack for gut-brain axis health

Area of Science:

• Food Science
• Nutrition
• Microbiology

Background:

• Snacks are increasingly integrated into modern diets, presenting opportunities for nutritional interventions.
• The gut-brain axis is a critical area for health, influenced by diet and microbial balance.

Purpose of the Study:

• To develop a synbiotic snack delivering prebiotics and probiotics for potential gut-brain axis support.
• To evaluate the nutritional profile, prebiotic potential, shelf life, and consumer acceptability of the developed snack.

Main Methods:

• Incorporation of chickpea and red lentil flour, specialty fibers, and dark chocolate with probiotic SLAB51®.
• Comparative analysis with conventional wheat snacks for nutritional composition and prebiotic potential.
• Assessment of shelf life, probiotic viability, glycaemic index, satiety, and consumer response in seniors.

Main Results:

• The synbiotic snack exhibited superior nutritional value (high protein/fiber, low sugar/fat) compared to wheat snacks.
• Demonstrated high prebiotic potential for SLAB51®, low glycaemic index, and increased satiety.
• Achieved good shelf life with high probiotic viability (41.7% at 25°C, 88.0% at 4°C) and positive senior consumer response.

Conclusions:

• The developed synbiotic snack is a nutritionally sound food product with potential health benefits, particularly for the ageing population.
• This research supports the creation of functional foods combining taste and health, leveraging pulse ingredients and probiotics.
• The snack offers a promising avenue for dietary interventions targeting the gut-brain axis in seniors.