The objectives of this study were: to investigate the effects of
the substitution of milk fat by inulin and whey protein concentrate
on the chemical composition of different functional guava mousse
trials, manufactured with the addition of the probiotic strain
Lactobacillus acidophilus La-5 and the prebiotic fibre oligofructose;
to evaluate the consequences of these substitutions on nutritional
status of the resulting products; and to know how such changes
imply in fulfilling the requisites for receiving some nutrition claims
according to different regulatory standards.