The reduction of redness and the increase of yellowness inFOS6-
WS-Oat40-WPF, IN9-WS-Oat40-WPFwas confirmed in a similar
work of Ylmaz and Daglioglu (2003) and it should be a consequence
of the synergic effect of FOS, inulin and oat bran foam. As can be
deduced from the sensory data, the color change did not cause loss
of sensory quality in the final product. Texture profile parameters of
both samples with and without prebiotics are also shown in Table 3.