The invention relates to the production of new functional food containing probiotic microorganisms. The high concentration of probiotic cells required for a positive effect is an obstacle for the food industry, limiting the types of food and requiring special know-how for food development. Even when the addition of a high concentration is technologically achieved, this last should remain constant throughout the life of the product. The present invention relates to a process in which oat flakes (in any form) are used as carriers for entrapping or immobilizing cells of probiotic cultures (such as strains of the genus Lactobacillus and Bifidobacterium) in order to enhance their viability and vitality and to add them to snack products (e.g. chocolate) for the production of finished food products. Using this process, food products will be characterized by a high concentration of live lactic acid bacteria cells.

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