Abstract
An experimental design for mixtures was used to develop tasty cereal bars with prebiotic properties. Inulin (I), oligofructose (OF) and gum acacia (GA) were the prebiotic ingredients added (13.5% w/w) to cereal and fruits. The bars were analyzed by QDA (quantitative descriptive analysis) and the best formulations were determined in accordance with a preference test. GA was responsible for effects on dryness appearance of cereals flakes, hardness and chewiness while OF enhanced the brightness and crunchiness. The optimized formulations (50% I + 50% OF + 0% GA and 8.46% I + 66.16% OF + 25.38% GA) showed that blends of fibres imparted, to the bars, better textural characteristics than did each fibre alone. Syrup viscosity (greatly influenced by GA concentration) had a negative correlation ( r = −0.904) with the preference score. The selected formulations aimed at reduction of 18–20% caloric value while providing an average increase of 200% in total fibre.
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