There was no significant difference in the taste attribute between
the control and symbiotic formulations. The effect of FOS
addition in the symbiotic formulation may have favored the taste
compared to the probiotic formulation because oligo-fructoses
present low degree of polymerization and large amount of free
sugars, such as glucose and fructose, with 30e50% of sucrose
sweetening power (Apolinario et al., 2014; Nobre et al., 2014).