The consumption of fat has been suggested to be related to the etiology of cardiovasculardiseases, which motivated the interest in low-fat or non-fat products (Ruiz-Núñez et al., 2016).Prebiotics, such as inulin, polydextrose and some modified starches, are non-viable food components that confer potential health benefits on the host associated with the modulation ofthe microbiota (Gibson et al., 2017). Inulin is commercially obtained from chicory roots(main source) and the long-chain type presents a degree of polymerization (DP) of 23.Polydextrose is a synthetic polymer prepared using sorbitol and glucose and presents a DPof 12 (Silva et al., 2020). Cassava starch can be modified aiming at improving its technologicalproperties and potentially prebiotic properties