Journal of the Science of Food and Agriculture J Sci Food Agric 88:1318–1324 (2008) Effect of inulin and Lactobacillus paracasei on sensory and instrumental texture properties of functional chocolate mousse Ha´ ıssa R Cardarelli, 1 Lina C Aragon-Alegro, 2 Jo ˜ ao H A Alegro, 1 Inar A de Castro 2 and Susana M I Saad 1∗ 1 Department of Biochemical Technology, University of S ˜ ao Paulo, Av. Prof. Lineu Prestes, 580, 05508-000, S ˜ ao Paulo, SP, Brazil 2 Department of Food and Experimental Nutrition, University of S ˜ ao Paulo, Av. Prof. Lineu Prestes, 580, 05508-000, S ˜ ao Paulo, SP, Brazil Abstract BACKGROUND: This study evaluated the effect of a potentially probiotic bacteria (Lactobacillus paracasei subsp. paracasei LBC 82), added solely or together with the prebiotic ingredient inulin on instrumental texture attributes and sensory properties of a functional chocolate mousse during storage at 4 ± 1 ◦ C for up to 28 days. RESULTS: The addition of Lactobacillus paracasei resulted in a firmer and more adhesive chocolate mousse. This effect was intensified with the presence of inulin in the synbiotic formulation (5.24 N and −0.956 N, respectively, for firmness and adhesiveness after 28 days of storage) (P < 0.05). L. paracasei population did not vary (P > 0.05) during storage (always between 7.27 and 7.35 log cfu g −1 ), both for the probiotic and the synbiotic mousses. Synbiotic mousse differed from control and probiotic mousses during storage with respect to the color attribute. Moreover, both probiotic and synbiotic mousses presented taste, aroma and texture perceptions which were different from one another and from the control mousse after 14 and 21 days of storage. CONCLUSION: The use of inulin, together with the potentially probiotic strain of Lactobacillus paracasei subsp. paracasei, is advantageous, conferring potentially symbiotic potential to the chocolate mousse, as well as favorable texture and sensory properties.  2008 Society of Chemical Industry Keywords: inulin; Lactobacillus paracasei ; sensory evaluation; texture profile analysis; chocolate mousse INTRODUCTION The use of foods that promote a state of well-being, better health and reduction of the risk of diseases has become popular as consumers become more health conscious. 1 Some good examples are foods containing physiologically active components such as probiotics and prebiotics. Lactobacillus casei /paracasei strains, for instance, have been widely studied owing to their health benefits, and applied as food probiotics. 2–4 Prebiotics are ‘dietary carbohydrates having a selective metabolism within the gut flora thereby shifting the community towards a more advantageous structure’. 5 Inulin type fructans have been widely investigated as prebiotics and have the most extensive and widespread evidence to support their prebiotic efficacy. 6,7 Apart from its nutritional benefits, inulin is used as an ingredient in the formulation of new foods for fat or sugar replacement, as a low-caloric bulking agent and as a texturizing agent. 8 The term ‘synbiotic’ is used when a product contains both probiotic and prebiotic ingredients. 9 Thus, a product containing inulin and the probiotic L. paracasei, for instance, would fulfill this definition. A broad range of ready-to-eat dairy desserts is available to the consumer, offering a wide variety of textures, flavors and appearances. 10 The nutritional and sensory characteristics stimulate their consump- tion by several groups of consumers, including children and elderly people. Variations in the characteristics of these desserts and the interactions with their ingre- dients produce noticeable differences in the physical and sensory properties of the formulated products. These differences could influence their acceptability by consumers. 11 ∗ Correspondence to: Susana M I Saad, Department of Biochemical Technology, University of S ˜ ao Paulo, Av. Prof. Lineu Prestes, 580, 05508-000, S ˜ ao Paulo, SP, Brazil E-mail: susaad@usp.br Contract/grant sponsor: Coordena ¸ c˜ ao de Aperfei ¸ coamento de Pessoal de Ensino Superior (CAPES) Contract/grant sponsor: Funda ¸ c˜ ao de Amparo ` a Pesquisa do Estado de S ˜ ao Paulo (FAPESP; contract/grant number: 01/10055-0; 00/14681-0; 02/14185-8; 03/13748-1 (Received 26 June 2007; revised version received 12 December 2007; accepted 16 December 2007) Published online 31 March 2008; DOI: 10.1002/jsfa.3208  2008 Society of Chemical Industry. J Sci Food Agric 0022–5142/2008/$30.00