Formulation,Characterization and Evaluation of Plant-based Synbiotic Food Products Derived from Buckwheat

The rising prevalence of gluten-related diseases (GRDs), including celiac disease and non-celiac gluten sensitivity, underscores the need for functional, gluten-free alternatives. This study aimed to formulate and assess innovative buckwheat- based synbiotic compositions augmented with Ayurvedic prebiotics integrated with probiotic strains Lactobacillus plantarum (MTCC 13002), L. rhamnosus (MTCC 13028) and Streptococcus salivarius (MTCC 13009). The incorporation of buckwheat with conventional Ayurvedic prebiotics offers a viable non-dairy synbiotic substrate for improving gut health.

Buckwheat was subjected to blanching and germination to reduce anti-nutritional elements before fermenting. The resultant synbiotic buckwheat milk was used to formulate three products: jelly, chocolate and thandai. Sensory assessment was conducted using a 9-point hedonic scale, while product optimization was done following the Analytic Hierarchy Process (AHP) and the Technique for Order Preference by Similarity to Ideal Solution (TOPSIS) approach/methods. Nutritional profile, pH analysis and microbial viability were evaluated, with statistical significance established by ANOVA and Tukey’s HSD test.

All documented product variants have sensory ratings over 6, indicating overall acceptance. The optimal formulations- sample 102 (jelly), 202 (chocolate) and 302 (thandai)-demonstrated favourable flavour, texture and overall acceptance. Probiotic viability remained above 7 log CFU/g during 21 days of refrigeration without encapsulation. Nutritional analyses indicated moderate protein levels (4.5-7.9%), low to moderate fat content (2.3-17%) and significant phenolic concentration (182-480 mg GAE/100 g), indicating antioxidative potential.