while those with sucralose (0.03 g/L) had a lighter colour. Oligofructose or sucralose contributed to the increased acceptance (taste and overall impression) of the pure juices, making it similar to that of the sucrose-product. There were no differences in the acceptance of the appearance, aroma or texture. The probiotic increased the turbidity of the juice,
however, it did not alter the acceptance (appearance, aroma, flavour, texture and overall impression). The
acceptance was driven positively by sweet taste, sweet aroma and bitter aftertaste, and negatively by
apple flavour, apple aroma, darker colour and sour taste, verified by PLS. It was possible to develop a
synbiotic apple juice that showed a similar sensory profile (except presence of particles and turbidity)
and acceptance to that of the sucrose-added juice by adding L. paracasei as a probiotic culture and oligofructose
as a sugar substitute and prebiotic.