DEVELOPMENT OF TECHNOLOGY FOR SAMBUC-TYPE DESSERT WITH VICORISTAN PREBIOTICS

Abstract

The present study focuses on the development of dessert products of the sambuk type with the incorporation of prebiotics and dietary fibers to create functional, sugar-free formulations. Model systems were prepared using apple, blueberry–raspberry, and apricot purees, combined with inulin, fructooligosaccharides (FOS), and polydextrose as prebiotic components, as well as apple fiber, berry fibers, and citrus fiber as structural and stabilizing agents. Agar-agar was employed as a gel-forming agent to provide proper consistency, while mechanical whipping was applied to form a stable foam structure. The study investigated the effects of varying concentrations of prebiotics (2–5 %) and dietary fibers (1–2 %) on foaming capacity, volume density, and whipping degree of the dessert mass in the absence of added white sugar. It was found that the addition of prebiotics significantly enhanced foam formation and stability, with the highest whipping degree observed at 5 % prebiotic and 2 % dietary fiber for each puree type. Inulin effectively stabilized the apple puree system, FOS improved the foaming properties of the blueberry–raspberry system by interacting with natural pectins, and polydextrose enhanced the structure of apricot puree-based systems. Dietary fibers contributed to uniform distribution of air bubbles and improved foam stability, with apple fiber matching the matrix of apple puree, berry fibers reinforcing the structure of berry purees, and citrus fiber stabilizing the denser apricot puree system. Statistical analyses confirmed the reproducibility of results and demonstrated significant differences between control samples and prebiotic-enriched formulations. The findings indicate that combining specific prebiotics and dietary fibers in sugar-free dessert systems can successfully create functional products with improved textural, foaming, and structural characteristics.