Inulin Lumacaftor is a storage carbohydrate found mainly in chicory root (Cichorium intybus) and Jerusalem artichoke (Helianthus tuberosus) and, structurally, is composed of β-d-fructofuranose polymers joined by β(2 → 1) links, with a degree of polymerization that can reach 70 ( Roberfroid & Delzenne, 1998). Oligofructose is obtained through partial hydrolysis of chicory inulin and subsequent purification, and its degree of polymerization

ranges from 2 to 8 ( Biedrzycka & Bielecka, 2004; Roberfroid, 2005). Prebiotics can be applied to a variety of foods. Inulin and oligofructose present, respectively, 10 and 35% of the sweetness power of sucrose (Franck, 2002), allowing them to partially replace sucrose in some formulations (De Castro, Cunha, Barreto, Amboni, & Prudencio, 2009; Villegas, Tárrega, Carbonell, & Costell, 2010; Wang, 2009). Because of gelling characteristics, inulin allows the development of low-fat foods through the replacement of significant amounts of fat and the stabilisation of the emulsion, without compromising texture (Franck, 2002; González-Tomás, Coll-Marqués, & Costell, 2008; O’Brien, Mueller, Scannell, & Arendt, 2003; Paseephol, Small, & Sherkat, 2008). Prebiotics can also increase product flavours, such as citrus AZD6244 nmr aroma

and flavour perception of probiotic fermented milks (Sendra et al., 2008), lemon flavour of dairy desserts (Arcia, Costell, & Tárrega, 2011) and vanilla flavour intensity of custards (Tárrega, Rocafull, & Costell, 2010). However, prebiotics can also impair some sensory characteristics of food, such as a thickening in dairy desserts (Arcia et al., 2011), hardness and cohesiveness in cakes (Moscatto, Borsato, Bona, Oliveira, & Hauly, 2006) and higher firmness and lower Idelalisib in vivo acceptability of sponge cakes (Ronda, Gómez, Blanco, & Caballero, 2005). Gonzalez, Adhikari, and Sancho-Madriz (2011) found that peach-flavoured yogurts with fructooligosaccharide show similar sensory profile and acceptability, but fructooligosaccharide with added Lactobacillus acidophilus (synbiotic ingredient) present a negative

impact on sensory acceptability. Incorporation of prebiotics into baked goods allows the replacement of sugar, enriches fibre and improves moisture retention properties (Franck, 2002; Wang, 2009). Some studies have been conducted on adding fructans to cakes (Devereux, Jones, McCormack, & Hunter, 2003; Moscatto et al., 2006; Ronda et al., 2005), in which the cakes were evaluated regarding physical properties (texture, colour and volume) and sensory acceptability, but no studies evaluated the effects of prebiotic addition on the sensory profile of cakes. Certain health benefits can be claimed for products containing inulin and oligofructose as prebiotics, but the official rules about the use and exact wording of these claims vary from country to country.