Development of a functional dulce de leche (milk jam) with prebiotic carbohydrates and Lacticaseibacillus rhamnosus GG

Abstract

A functional dulce de leche (DL) was developed by incorporating prebiotic carbohydrates (inulin and maltodextrin) and probiotic Lacticaseibacillus rhamnosus ATCC 53103 (LGG) (either as free cells, or encapsulated in pectin beads with or without prebiotics). Encapsulation improved the viability of LGG cells in DL during refrigerated storage, and its survival under simulated gastrointestinal conditions. Final cell counts in all DL samples after 6 months were >106 CFU g−1. Incorporation of carbohydrates in DL and probiotic encapsulation state had no significant effect on colour (L∗a∗b∗), rheological and mechanical properties. Although encapsulation state caused a significant effect on acceptability of DL, all samples scored above the minimum acceptability level, with more than 80% of consumers acceptance. Storage time had a significant effect (only after 2–3 months) on DL properties (except b∗ and adhesiveness), causing an increase in rheological properties, a decrease in texture parameters, and a decrease in L∗ and a∗.