Making isomalto-oligosaccharides in orange juice blends and testing their taste
What it found
Juice blends fermented to make isomalto-oligosaccharides scored around 6 out of 9 for taste.
People liked them about as much as plain orange juice.
What they found
Studies in people
Taste test scores
People rated the fermented juice blends around 6 on a 9-point scale for how much they liked them. This was similar to how they rated plain orange juice.
Other findings
Best recipe for production
The highest amount of oligosaccharides was made after 24 hours. This produced 19.4 g/L of the ingredient using 36 g/L maltose and 19 g/L sucrose.
Different chain lengths
All the tested juice mixtures worked well for making oligosaccharides of varying chain lengths.
What the authors conclude
- They suggest that fermenting orange juice and malt extract with Weissella cibaria can create a drink rich in prebiotic oligosaccharides.
- They note that people found the taste of these new drinks acceptable compared to regular orange juice.
How it was done
The researchers wanted to find a way to make isomalto-oligosaccharides directly inside juice drinks. They also wanted to see if people would accept the taste of these new drinks.
They mixed orange juice with malt extract and sugar, then used an enzyme from a bacterium called Weissella cibaria to create the oligosaccharides. They tested different recipes over 24 hours. People then tasted the final drinks and rated them.
What it can’t tell you
- We summarised it from the abstract only.
- This work focused on making the ingredient and checking its taste.
- It did not measure any health effects in people who drink it.
Who paid
- Authors work at
- University of Alberta, Canada
The paper
- Title
- Sensory analysis of juice blend containing isomalto-oligosaccharides produced by fermentation with Weissella cibaria
- Type
- Study
- Evidence
- Studies in people
- Summarised from
- Abstract only
- Cite
- Rolim PM, Hu Y, Gänzle MG (2019). Sensory analysis of juice blend containing isomalto-oligosaccharides produced by fermentation with Weissella cibaria. Food research international (Ottawa, Ont.). doi:10.1016/j.foodres.2018.08.089PubMed 31466654DOI
Summary written 30 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error