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The study aimed to develop plant-based model snacks that are high in fibre, contain probiotic bacteria and are convenient for long-term storage. The research focused on selecting a suitable form of probiotic bacteria (active biomass, microencapsulated, freeze-dried), inoculation method (in the base mass or in the filling of a snack) and appropriate storage conditions (4°Cor 20 °C). The potential synbiotic properties were evaluated. The microencapsulated bacteria had the highest survival rate at 4 °C, while the freeze-dried bacteria showed better survival rates at 20 °C. Probiotics had a higher survival rate when enclosed inside snacks with a low water activity (a
Kruk et al. (Mon,) studied this question.