PREBIOTIC POTENTIAL EVALUATION OF XYLOOLIGOSACCHARIDES IN DEVISING FUNCTIONAL FOOD

Abstract

Good quality ingredients such as whole grains, lean proteins, healthy fats, fruits, vegetables, dairy alternatives, fermented foods, natural sweeteners and prebiotic rich foods along with healthy diet intake are basic concerns of consumers at present age. Prebiotic, a food supplement offers significant nutritional and health benefits by promoting the growth of beneficial bacteria like Bifidobacterium and Lactobacillus. Prebiotics also exhibit additional advantages like reduced sweet taste and high heat stability. Xylooligosaccharides (XOS) belong to the class of functional oligosaccharides having prebiotic activity and extraordinary properties to prevent systemic body disorders. In this study, prebiotic potential of xylooligosaccharides was determined and results showed their effect on increased growth rate and activity of beneficial intestinal bacteria. Furthermore, XOS were used in 3, 6 and 9 % levels to formulate functional baked cookies and their effect on product quality was determined. Results indicated that due to incorporation of xylooligosaccharides, physiochemical and nutritional properties of cookies were altered leading to increased dietary fiber content and moisture level. Moreover, diameter and weight of cookies increased while the height decreased. Similarly, texture (breaking strength and fracturability) along with the color properties (L*, a* and b* value) of cookies were also affected by the addition of XOS. Decrease trend in breaking strength and fracturability of cookies were observed on increasing XOS concentration while color became darker. Sensory evaluation revealed that cookies with 6 % xylooligosaccharides were rated acceptable by panelists for color, taste, aroma, texture, appearance and overall acceptability. Storage study revealed that texture properties decreased and for color properties there was decrease in L* value and increase in a* and b* value during storage. Furthermore, moisture level was observed to be increased during the storage period. Moreover, sensory attributes showed changes after 60 days interval during storage period of 120 days.