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Development of a Symbiotic Snacks Bar Product

Esat Gürbüz1,
Ferhat Taşkıran2,
Merve Al3,
Ercan Karahalil4
1Secen Bakery Products Company
2Antalya Science University
3Secen Bakery Products Company
4Secen Bakery Products Company
Received:Nov 16, 2025→Accepted:Dec 24, 2025→Published:December 31, 2025
DOI: 10.56038/oprd.v7i1.686
Vol. 7, No. 1

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.

Keywords
Snacks barPrebioticProbioticSymbiotic

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Cite This Article
Gürbüz, E., Taşkıran, F., Al, M., Karahalil, E. (2025). Development of a Symbiotic Snacks Bar Product. *Orclever Proceedings of Research and Development*, 7(1), 191-199. https://doi.org/10.56038/oprd.v7i1.686

Bibliographic Info

JournalOrclever Proceedings of Research and Development
Volume7
Issue1
Pages191–199
PublishedDecember 31, 2025
eISSN2980-020X

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