Combined sensory optimization of a prebiotic cereal product using multicomponent mixture experiments

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.