Bioactive Compounds in Health and Disease 2020; 3(1): 1-14 Page 1 of 14 Research Article Open Access An in vitro study of the prebiotic properties of Xylooligosaccharide (XOS) and organoleptic evaluation of XOS added Prawn patia and Black rice kheer. Abnita Thakuria 1 , Mini Sheth 1 , Sweta Patel 2 , Sriram Seshadri 2 1 Department of Foods and Nutrition, Faculty of Family and Community Sciences, The Maharaja Sayajirao University of Baroda, Vadodara-390002, Gujarat, India, 2 Institute of Science, Nirma University, Ahmedabad, Gujarat, India Corresponding Author: Abnita Thakuria, PhD research scholar, Department of Foods and Nutrition, Faculty of Family and Community Sciences, The Maharaja Sayajirao University of Baroda, Vadodara-390002, Gujarat, India Submission Date: December 12 th , 2019 Acceptance Date: January 20 th , 2020, Publication Date: January 31 st , 2020 Citation: Thakuria A, Sheth M, Patel S, Sriram. An in vitro study of the prebiotic properties of Xylooligosaccharide (XOS) and organoleptic evaluation of XOS added Prawn patia and Black rice kheer. Bioactive Compounds in Health and Disease 2020; 3(1): 1-14 DOI: https://doi.org/10.31989/bchd.v3i1.682 ABSTRACT Background: There is emerging evidence that functional foods ingredients can have an impact on a number of gut related diseases and dysfunctions [1]. A prebiotic is a selectively fermented ingredient that allows specific changes, both in the composition and/or activity in the gastrointestinal microflora that confers health benefits [2]. Besides providing the health benefits, prebiotics are known to extend technological advantages in favour of improved organoleptic qualities of the food products. Xylooligosaccharides (XOS) is a stable prebiotic which can withstand heat up to 100℃ under acidic conditions (pH= 2.5-8) and has a potential to be incorporated into food products [3]. However, its prebiotic properties needs to be established in terms of bile resistance, acid tolerance, fermentability to produce short chain fatty acids (SCFA) and growth of Lactobacillus plantarum, Bifidobacterium adolescentis and Escherichia coli. XOS also needs to be exploited for its potential to be incorporated into various food products and study their organoleptic properties similar to fructooligosaccharides (FOS), which has proven technological benefits in terms of its miscibility and organoleptic qualities. Objective: Several prebiotics such as FOS, (Galactooligosaccharide) GOS, and inulin have been recently recognized for their health promoting abilities. XOS is yet another emerging prebiotic that needs to be explored for its prebiotic potential especially in terms of its acid tolerance, bile resistance and ability to get fermented by the probiotic bacteria. Produce health promoting short chain fatty acids as well as its potential to be added to food products. There is little literature available on prebiotic potential of XOS and its organoleptic properties upon its addition into foods. Therefore, this study was undertaken to determine the prebiotic properties