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Probiotic clarified apple juice with oligofructose or sucralose as sugar substitutes: Sensory profile and acceptability

Pimentel, Tatiana Colombo, Madrona, Grasiele Scaramal, Prudencio, Sandra Helena
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2015 v.62 no.1 pp. 838-846
Lactobacillus paracasei subsp. paracasei, apple juice, apples, color, fructooligosaccharides, odors, prebiotics, probiotics, sensory evaluation, sucralose, sucrose, sugar substitutes, sweetness, taste sensitivity, texture, turbidity
The effect of the addition of oligofructose or sucralose as sugar substitutes and Lactobacillus paracasei ssp. paracasei as a probiotic on the sensory profile and acceptance of clarified apple juice were evaluated. The influence of the sensory attributes on the acceptability was also determined. Juices with oligofructose (20 g/L) showed less sweetness than those with sucrose (20 g/L), while those with sucralose (0.03 g/L) had a lighter colour. Oligofructose or sucralose contributed to the increased acceptance (taste and overall impression) of the pure juices, making it similar to that of the sucrose-product. There were no differences in the acceptance of the appearance, aroma or texture. The probiotic increased the turbidity of the juice, however, it did not alter the acceptance (appearance, aroma, flavour, texture and overall impression). The acceptance was driven positively by sweet taste, sweet aroma and bitter aftertaste, and negatively by apple flavour, apple aroma, darker colour and sour taste, verified by PLS. It was possible to develop a synbiotic apple juice that showed a similar sensory profile (except presence of particles and turbidity) and acceptance to that of the sucrose-added juice by adding L. paracasei as a probiotic culture and oligofructose as a sugar substitute and prebiotic.