Dehydrated apple matrix supplemented with agave fructans, inulin, and oligofructose

The objective of this study was to determine the effect of supplemented prebiotics: inulin (I), oligofructose (O), agave fructans (A) and their mixtures in three levels, 20, 40 and 60 g prebiotics/kg puree on the physicochemical and sensorial properties of a dehydrated apple matrix (DAM), fruit leather type. A simplex-centroid design was used to formulate the different mixtures. After that, fructans were identified in the matrices using thin-layer chromatography and high-performance anion-exchange chromatography with pulsed amperometric detection and enzymatic kits. A descriptive quantitative method was used to determine sensory profile of the matrices. The sensory acceptability was measured by a 7-point hedonic scale. Matrices supplemented with solely A and O, were significantly smoother and more qualified in acceptability compared to the control. The behavior of DAM with inulin was different; it increased hardness and decreased acceptability. In general, mixtures of prebiotics had a synergistic effect on matrices hardness. The optimum formulation corresponded to the DAM supplemented with agave fructans, indicating that it is possible to obtain a fruit leather type product with prebiotic potential. •Mixtures of agave fructans with inulin and oligofructose were studied.•Agave fructans and inulin gave different textural properties to the matrices.•The matrices supplemented with agave fructans had good sensorial acceptability.•Dehydrated apple matrix enriched with prebiotics have great potential as functional food.