Abstract The addition of prebiotic ingredients (inulin or xylooligosaccharide, XOS, 2.5 g/100 g) on the quality parameters of Dulce de Leche (DL) was evaluated. Gross composition, hydroxymethylfurfural (HMF) values, rheological tests (texture profile analysis, TPA), color parameters, water mobility (TD-NMR), fatty acid profile, and crystal size (optical microscopy and predictive modelling) were performed. DL samples exhibited an appropriate gross composition and energy value. The addition of inulin improved the cohesiveness for full-fat milk samples while XOS led to a firmer, adhesive, and gummy texture, regardless of the fat content of the products. Regardless of the prebiotic ingredient, lower HMF values and more intense optical parameters were observed, without negative impact on the fatty acid profile. Regards TD-NMR, it was observed that inulin contributed to decrease the spin–lattice relaxation time (T1) when compared to XOS, resulting in a more homogeneous structure. The products with prebiotic components showed less development of lactose crystals compared to controls, and a delay in the increase of the crystal size during storage, observed by the predictive models. The addition of inulin or XOS to DL formulations proved to be an interesting alternative, inducing positive structural changes, and providing improved functionality, considering technological and functional purposes.

中文翻译：

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在牛奶酱中使用菊粉和低聚木糖的技术优势

摘要 评价添加益生元成分（菊粉或低聚木糖，XOS，2.5 g/100 g）对牛奶糖（DL）质量参数的影响。进行了总成分、羟甲基糠醛 (HMF) 值、流变学测试（质地分布分析，TPA）、颜色参数、水迁移率（TD-NMR）、脂肪酸分布和晶体大小（光学显微镜和预测模型）。DL 样品表现出适当的总成分和能量值。菊粉的添加提高了全脂牛奶样品的内聚力，而 XOS 使质地更坚固、粘性和粘性，无论产品的脂肪含量如何。无论益生元成分如何，都观察到较低的 HMF 值和更强的光学参数，而对脂肪酸谱没有负面影响。关于 TD-NMR，据观察，与 XOS 相比，菊粉有助于减少自旋晶格弛豫时间 (T1)，从而产生更均匀的结构。预测模型观察到，与对照相比，具有益生元成分的产品显示出乳糖晶体的形成较少，并且在储存过程中晶体尺寸的增加有所延迟。考虑到技术和功能目的，将菊粉或 XOS 添加到 DL 配方中被证明是一种有趣的替代方案，可引起积极的结构变化，并提供改进的功能。以及通过预测模型观察到的存储期间晶体尺寸增加的延迟。考虑到技术和功能目的，将菊粉或 XOS 添加到 DL 配方中被证明是一种有趣的替代方案，可引起积极的结构变化，并提供改进的功能。以及通过预测模型观察到的存储期间晶体尺寸增加的延迟。考虑到技术和功能目的，将菊粉或 XOS 添加到 DL 配方中被证明是一种有趣的替代方案，可引起积极的结构变化，并提供改进的功能。