POTENTIALLY SYNBIOTIC GRAPE JUICE: EFFECT OF PROBIOTIC AND PREBIOTIC COMPONENTS ON THE SENSORY ACCEPTANCE

This study aimed to evaluate the effect of the addition of probiotic cultures (Lacticaseibacillus casei, 107 UFC/mL) and prebiotic components (oligofructose or polydextrose, 2 g/100 g) on the sensory acceptance of grape juices. Six formulations were prepared: (1) control, (2) with L. casei, (3) with oligofructose, (4) with polydextrose, (5) with L. casei and oligofructose, and (6) with L. casei and polydextrose. The grape juice formulations were evaluated by 87 consumers (47 women and 40 men), ranging from 15 to over 50 years old, with majority (75 individuals) being 15-25 years old. The acceptance test (appearance, aroma, flavor, texture and overall impression) was carried out using a 9-point hedonic scale (1 = disliked very much and 9 = liked very much); and the purchase intention test was done using a 5-point scale (1 = certainly would not buy, 5 = certainly would buy). Furthermore, the consumers were asked to describe which attributes they disliked in the products. The grape juice with oligofructose had similar acceptance to the control juice. The addition of polydextrose reduced the acceptance of the products in the flavor, texture, and overall impression, and the consumers reported the presence of particles in this formulation as a negative characteristic. The addition of probiotic cultures reduced the acceptance in aroma, flavor, texture, and overall impression, and the consumers reported high acidity, off-flavor, non-characteristic aroma, and the presence of particles in this formulation as negative attributes. All grape juices presented scores higher than 6 in a 9-point hedonic scale, purchase intention higher than 3 in a 5-point scale, and acceptability index higher than 70%. It is possible to produce potentially synbiotic grape juices with suitable acceptance by adding L. casei as a probiotic culture and oligofructose or polydextrose as prebiotic components.