Inulin or xylooligosaccharide addition to dulce de leche affects consumers’ sensory experience and emotional response

Abstract

The growing interest in reducing sugar and fat in processed foods has led to the use of fibers with prebiotic potential, such as inulin and xylooligosaccharide (XOS), as substitutes capable of enhancing nutritional value and sensory quality. Using an innovative approach with Free Just-About-Right (FREE JAR) to obtain Drivers of Liking, this study evaluated consumer perception (n = 129) regarding the impact of adding inulin and XOS to Dulce de Leche with or without fat reduction. The term “Too Greasy” was significant for the product made with whole milk; however, adding inulin and XOS mitigated this effect and promoted the sensation of JAR sweetness. The product made with skimmed milk and added XOS was associated with being “Too Thick.” The sentiment map demonstrated that products made with whole milk, when compared to others, generated more positive opinions and evoked a more positive emotional response. In contrast, products made with skimmed milk were associated with negative opinions and emotional responses, possibly due to the fat reduction compromising the overall perception of the product. These results indicated that the addition of fibers has a positive impact on sensory perception, particularly in the modulation of texture and sweet taste. Therefore, this strategy can be cautiously considered in product reformulation. In the case of dulce de leche, fat played a fundamental role in the interaction between sensory attributes, and its reduction may require specific approaches to maintain product acceptance. The use of inulin and XOS is an alternative that can be explored to help preserve these sensory characteristics.