PREBIOTIC ICE CREAM BASED ON HYDROSOLUBLE EXTRACT OF RICE BYPRODUCT: IS THERE AN IMPACT OF THE TYPE OF PREBIOTIC COMPONENT?

This study aimed to evaluate the impact of different prebiotic components (long-chain inulin [HP, DP=23], medium-chain inulin [GR, DP=10], oligofructose or polydextrose, 5%) on the chemical composition, and physicochemical and sensory characteristics of a passion-fruit flavored ice cream based on hydrosoluble extract of rice byproduct. The sensory acceptance was performed by 60 consumers using a 9-point hedonic scale, while the sensory descriptive test (Preferred Attribute Elicitation, PAE) was performed by 21 consumers. This study was approved by the Ethics Committee of the Integrated College of Campo Mourão (CAAE: 44614315.2.0000.0092, Opinion number: 1.065.124). Data were submitted to Analysis of variance and Tukey test (p = 0.05), except for PAE, in which Generalized Procured Analysis was used. The addition of the prebiotic components did not impact on the chemical composition, pH values, acidity, total soluble solids content, melting rate, and sensory acceptance (appearance, aroma, flavor, and texture) of the products (p > 0.05), but decreased the overrun values (p < 0.05). Ice creams with inulin addition (GR or HP) presented higher firmness and consistency, and lower cohesiveness (p < 0.05), and were characterized by the consumers as products with high intensity of brightness, yellow color, aroma and taste of passion fruit, fresh aroma, sweet taste and sour taste (similarly to the control product) and higher creaminess. Ice creams with oligofructose had a yellow color discoloration (lower b* values), higher firmness and consistency, and lower cohesiveness (p < 0.05). Ice creams with polydextrose were darker (lower L* values) (p < 0.05) and considered by consumers as firmer. All ice creams presented scores higher than 7 on a 9-point scale, indicating that the consumers liked moderately the products. It was possible to develop prebiotic passion-fruit flavored ice creams based on hydrosoluble extract of rice byproduct, being suggested inulin (GR or HP) as prebiotic components.