Prebiotics fructooligosaccharides as a substitute for commercial sugar in aerated strawberry desserts with a non-dairy matrix

• Autor(a) principal: Feitosa, Bruno Fonsêca
• Data de Publicação: 2019
• Outros Autores: Fontes, Cláudia Patrícia Mourão Lima, Oliveira, Emanuel Neto Alves de, Machado, Adalva Lopes, Oliveira Neto, Juvêncio Olegário de, Feitoza, João Vitor Fonseca
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Verde de Agroecologia e Desenvolvimento Sustentavel
• Texto Completo: https://www.gvaa.com.br/revista/index.php/RVADS/article/view/6566
• topic: Frangaria x ananassa Duch.; Intolerância alimentar; Alimentos funcionais; Frangaria x ananassa Duch.; Food intolerance; Functional foods

The association between diet and health, as well as the increasing number of cases of food intolerances has encouraged the food industry to innovate in products that have good nutritional properties and are appreciated by both their sensory attributes and the convenience of preparation and consumption. Based on the above, this work had a prebiotic use of fructo-oligosaccharides as a substitute for conventional sugar in strawberry aerated desserts with a non-dairy matrix. For this purpose, three formulations were prepared: S1 - control - 100% sucrose, S2 - 50% sucrose and 50% (FOS) and S3 - 100% FOS; microbiological (Coliforms 35 and 45 ºC), physico-chemical (proximate composition and caloric value) and sensory analysis (color, aroma, consistency, taste, overall impression and purchase intent) were performed. All desserts met the microbiological and physico-chemical standards. For the sensory characteristics, the S1 and S2 formulations had the highest average for the evaluated attributes. Thus, it was concluded that it the preparation soy-based desserts, with replacement of sucrose by FOS is feasible, well accepted and nutritious.