Prebiotics in Brazilian dairy foods: Physicochemical, technological and sensory effects

Background The incorporation of prebiotics into dairy foods has traditionally been linked to health‐related claims. However, growing evidence shows that these ingredients also exert significant effects on the technological and sensory properties. In Brazil, dairy production combines strong cultural traditions with industrial‐scale processing. Aim(s) This review critically analysed the effects of incorporating prebiotics on the physicochemical, technological and sensory properties of Brazilian dairy foods, with an emphasis on traditional products. Methods A structured literature search was conducted in major scientific databases to identify peer‐reviewed studies reporting the application of prebiotics in Brazilian dairy foods. Inclusion criteria focused on studies that assessed key product properties, including physicochemical characteristics, processing behaviour and sensory attributes in traditional products. Major Findings Prebiotic addition was associated with technological and sensory benefits, although the magnitude and direction of the effects were matrix‐dependent. In weakly structured systems, such as Minas Frescal cheese and whey‐ or milk‐based beverages, prebiotics increased viscosity, physicochemical uniformity and product stability. In more concentrated matrices, such as requeijão cremoso and doce de leite, the addition of prebiotics primarily altered the internal structure, resulting in improved spreadability, creaminess and overall sensory balance. Fat content, prebiotic type and concentration, and processing conditions emerged as key modulators of these responses, influencing moisture retention and textural behaviour. Prebiotic concentrations ranged from approximately 0.49% to 6.0%, reflecting distinct formulation objectives rather than standardised dose–response strategies. Several studies reported increased consumer acceptance, reduced undesirable attributes such as excessive greasiness, and improvements in aroma and overall sensory balance; however, systematic dose–response evaluations and comprehensive sensory analyses remain limited in the literature. Scientific or Industrial Implications This review indicates the technological potential of prebiotics beyond health positioning, provides guidance on ingredient selection and formulation strategies for Brazilian dairy products, and highlights the need for integrated sensory and dose–response studies.