Effect of Inulin, Oligofructose and Oligofructose-Enriched Inulin on Physicochemical, Staling, and Sensory Properties of Prebiotic Cake

A major challenge currently facing the food industry is the need for increased nutritional value in foods. A feasible and nutritional method to achieve this aim in bakery products is the addition of prebiotics which makes possible the sale of more nutritional food with equal sensory features. The main aim of the present study was to assess the effects of oligofructose, inulin and oligofructose-enriched inulin on the features of prebiotic cake. In the control sample, the highest symmetry and volume was observed, along with the lowest apparent density and specific gravity. The crumb was observed to become less yellowish and more reddish when fructans were added, except during the addition of 2.5% oligofructose-enriched inulin. In the storage period of the product, the control sample had the highest hardness and least moisture. Samples with 2.5% inulin/oligofructose and 10% oligofructose/inulin demonstrated an increased level of protein, total fiber, and ash, respectively. The highest and the lowest scores in terms of sensory evaluation of the cakes (one day post-baking) were attained by the 2.5% oligofructose/inulin and 10% inulin, respectively.