Sensory profile and technological characterization of boneless dry-cured ham with lactulose added as a prebiotic

Objective: This study investigates the technological and sensory profile of boneless dry-cured ham with different contents of lactulose added as a prebiotic ingredient. Methods: In addition to the control samples (without the addition of lactulose), three treatments were formulated to contain 2%, 4%, or 6% lactulose. Technological (lactulose content, instrumental color and texture profile analysis) and sensory (acceptance and check-all-that-applies tests) analyses were performed on the final product. Results: The lactulose content in the finished product (1.86%+/- 0.23%, 3.16%+/- 0.18%, and 2.51%+/- 1.35%) was lower than the lactulose originally added (2%, 4%, and 6%, respectively). The addition of 4% and 6% lactulose made (p