Effect of Inulin, Polydextrose, or Resistant Starch on the Quality Parameters of Prebiotic Bread

Abstract

This study aimed to evaluate the effect of the addition of prebiotic components (resistant starch, inulin, or polydextrose, 10% of flour weight) on the flour characteristics and quality parameters of bread. Prebiotic addition increased the particle size of the flour. Inulin addition did not impact the physicochemical and texture characteristics of the bread, while resistant starch addition resulted in bread with higher crumb firmness, moisture content, and specific volume. However, both components improved the sensory characteristics (chewiness, crust, aroma, taste, and total acceptability) of the bread. They decreased the staling of the products, maintaining the quality parameters for a longer period of time. Polydextrose could also be used as a prebiotic component, resulting in products with similar sensory characteristics to the control but higher crumb firmness and specific volume. In conclusion, the most suitable prebiotic components in bread would be inulin and resistant starch because of improved sensory scores and prolongation of the shelf life.