Despite literature pointing to an increase in aroma and flavour with addition of prebiotics, orange aroma and flavour

were not affected by addition of fructans. As this work, addition of 1 and 2 g/100 g of tagatose (prebiotic ingredient) in bakery products (cinnamon muffins, lemon cookies and chocolate cakes) resulted in a similar flavour to control products with added sucrose (Armstrong, Luecke, & Bell, 2009). The fructans did not affect crust uniformity, although oligofructose enhanced appearance uniformity of sponge cake in relation to cake with MK0683 in vivo sucrose (Ronda et al., 2005). It also did not affect sweet taste and moisture content, probably because of the high quantity of sugar already used in the cake formulations and because the standard cake was already NVP-BEZ235 clinical trial moist, respectively. Zahn, Pepke, and Rohm (2010) added inulin Orafti®GR as a margarine replacer in muffins and applied the Quantitative Descriptive Analysis. This replacement had some similar effects on sensory profile in relation to our work: higher tough (intensity of a perceived chewing resistance) and similar smell (intensity

of product-typical smell, comprising fresh and sweetish), sweet (sweetness intensity) and dry (mouth-feel during chewing which gives an impression of missing moisture). In another work, the simplex-centroid design for mixtures of inulin, oligofructose and gum acacia was used to optimize a cereal bar formulation. The linear Neratinib research buy terms of inulin and oligofructose influenced brightness (although did not change in our work), dryness, cinnamon odour, sweetness, hardness, crunchiness and chewiness, besides the interaction of inulin and oligofructose to cinnamon odour and chewiness (Dutcosky, Grossmann, Silva, & Welsch, 2006). The type of fructan used, only inulin or oligofructose/inulin, did not affect any attribute,

therefore, the sensory profile of the cakes with prebiotics is the same (Fig. 1). Both of the cakes with prebiotics were characterized by crust brownness, dough beigeness, hardness and stickiness, while the standard cake was characterized by crumbliness. Principal Component Analysis (Fig. 2) showed that the first and second principal components explained, respectively, 69.5 and 10.7% of the observed variation (80% in total), thus indicating that the panellists were able to discriminate satisfactorily between the samples analyzed, in relation to the descriptor terms. The cake with inulin presented higher reproducibility of the results, because the vertices of the quadrilateral were close, while the other two showed lower reproducibility. Again, the cakes with prebiotics presented similar sensory characteristics, but different from those of the standard cake, since the latter was distant from the other two in the vector space.