The Potential Use of Synbiotic Combinations in Cereal-Based Solid Food Products—A Review

Abstract

To date, the most commonly used probiotics in potential synbiotic combinations (SCs) in cereal-based solid food (CSF) products belong to the Lactobacillaceae family. On the other hand, Bacillus coagulans in pasta and Saccharomyces boulardii in cakes could be promising SCs in CSF. Inulin, followed by β-glucan, is the most commonly directly used prebiotic source of SCs in CSF. Although there are some promising results regarding the hypocholesterolemic effect of SCs in CSF, there is a need for more comprehensive in vivo and in vitro studies.

Keywords

• cake
• biscuit
• pasta
• co-encapsulation
• wall material
• hypolipidemic effect