Frozen yogurt with added inulin and isomalt

Işık, Ümran; Boyacıoğlu, Dilek; Capanoglu, Esra; Erdil, Dilara Nilüfer

doi:10.3168/jds.2010-3280

Cited by 55 publications

(45 citation statements)

References 24 publications

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“…For the taste attribute, the standard formulation (F1) showed greater acceptance (p<0.05) than F5, without statistical difference from the others, whose results were also verified by Aplevlicz and Dias (2010 is slightly sweet, representing only 10% of the sweetness of sucrose (ISIK et al, 2011), which was reduced in the formulations of the present research. Despite the lower evaluation for appearance and taste attributes of F5, issues of global acceptance and purchase intention received positive results, since the judges did not detect differences between the standard samples and those with inulin (p>0.05).…”

Section: Sensorial Analysissupporting

confidence: 72%

“…Among these there are products with low calorie and fiber enriched using ingredients such as fructooligosaccharides (FOS) and inulin. These products present many advantages, because they can replace, mainly, sugar and fat in food products (FRANCK, 2002;ISIK et al, 2011;MANTZOURIDOU et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…It is used in various products such as confectionery, beverages, dairy products, cereal bars, ice cream and others (MEYER et al, 2007;ISIK et al, 2011;GRANATO et al, 2012). Bread is a great tool for adding functional ingredients such as inulin, because in addition to supply a meaningful portion of daily energy and nutrients, it is highly consumed by the population (VASCONCELOS et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Inulin addition on flavored homemade bread: physicochemical composition and sensory acceptance among schoolchildren

Hack

Santos

Santos³

et al. 2015

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The study assessed the sensory acceptability of homemade bread flavored with pineapple rind tea added with inulin well as tried to determine the physico-chemical composition of the traditional formulation and also verified the formulation that contains the highest inulin level and sensory acceptance similar to the standard. It was used the following five bread formulations: standard (F1) and others added 20% (F2), 25% (F3), 30% (F4) and 35% (F5) inulin. The participants of the sensory analysis were 50 untrained tasters, from both genders, between 7 and 10 years. In the physico-chemical analysis, it was determined the moisture content, ash, protein, fat, carbohydrates, crude fiber and calories. Sensorially, the sample F5 had lower grades than others in the appearance tribute and lower grades than the standard sample for the flavor attribute (p<0.05). Therefore, the sample with 30% inulin was regarded as the product with a higher content of the ingredient and with sensory acceptance like the standard. In the physico-chemical composition, the sample with 30% inulin showed lower content of moisture, proteins and calories and higher contents of carbohydrates and crude fiber than the standard. Thus, the development of the products proved that an addition level up to 30% inulin in sliced loaves was better accepted, obtaining a sensory acceptance similar to the standard product, showing good marketing expectations.Key words: cereal; prebiotics; fibers. ResumoObjetivou-se verificar a aceitabilidade sensorial de pão caseiro saborizado com chá da casca de abacaxi com adição de inulina, bem como determinar a composição físico-química da formulação tradicional e daquela contendo maior nível de inulina e com aceitação sensorial semelhante a padrão. Utilizaram-se cinco formulações de pães sendo: padrão (F1) e as demais adicionadas de 20% (F2), 25% (F3), 30% (F4) e 35% (F5) de inulina. Participaram da análise sensorial 50 provadores não treinados, de ambos os gêneros, com idade entre 7 e 10 anos. Nas análises físico-químicas foram determinados o teor de umidade, cinzas, proteínas, lipídios, carboidratos, fibra bruta e valor calórico. Sensorialmente, a amostra F5 apresentou menores notas que as demais no atributo aparência e menor nota que a amostra padrão para o atributo sabor (p<0,05). Portanto, a amostra com 30% de inulina foi considerada como o produto com maior teor do ingrediente e aceitação sensorial semelhante a padrão. Na composição físico-química, a amostra com 30% de inulina apresentou menores teores de umidade, proteínas e calorias e maiores de carboidratos e fibra bruta (p<0,05) que a padrão. Sendo assim, a elaboração dos produtos permitiu comprovar que um nível de adição de até 30% de inulina em pão de forma foi melhor aceito, obtendo-se aceitação sensorial semelhante ao produto padrão e com boas expectativas de comercialização.

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Section: Sensorial Analysissupporting

confidence: 72%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Inulin addition on flavored homemade bread: physicochemical composition and sensory acceptance among schoolchildren

Hack

Santos

Santos³

et al. 2015

Ambiência

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“…Similar values were observed by Sivieri and Oliveira (2002) in their sensory evaluation of dairy beverages containing fat substitutes. In this study, the addition of inulin did not influence the sensory acceptance of the beverage because no significant differences were observed between formulations PI and C. Similarly, Isik et al (2011) observed that the addition of inulin did not affect the sensory acceptance of frozen yogurt.…”

Section: Sensory Analysismentioning

confidence: 58%

Effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages

et al. 2014

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The aim of this study was to verify the effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages. Four formulations were made: 1) a control (C); 2) a sample with added Lactobacillus paracasei (P); 3) a sample with added L. paracasei and inulin (PI); and 4) a sample with added L. paracasei and oligofructose (PO). The probiotic population, pH, and acidity of the products were evaluated once a week for 21 days while refrigerated (5±1°C). Possible contaminating microorganisms (coliforms, E. coli, and Salmonella spp.) were investigated after three days of storage. Sensorial acceptance and purchase intention were evaluated seven days after manufacture. Dairy beverages presented with L. paracasei populations above 8.50 log CFU/mL during the whole storage period. Significantly (p<0.05) lower pH values were observed in P and PI, and higher acidity values were found in all formulations throughout storage. The dairy beverages were considered to be a promising matrix for the probiotic microorganism L. paracasei. The prebiotic additions (inulin and oligofructose) did not interfere with the overall acceptance and intention to purchase the beverages. Key words: Whey, Lactobacillus paracasei, prebiotics, probiotics, shelf life ResumoO objetivo deste estudo foi verificar o efeito da inulina e da oligofrutose nas características físico-químicas, microbiológicas e sensoriais de bebidas lácteas simbióticas. Foram desenvolvidas quatro formulações de bebidas: controle (C), com adição de Lactobacillus paracasei (P), com adição de L. paracasei e inulina (PI) e com adição de L. paracasei e oligofrutose (PO). As populações do micro-organismo probiótico, o pH e a acidez dos produtos foram avaliados semanalmente, durante armazenamento refrigerado (5±1°C) por 21 dias. A pesquisa de possíveis micro-organismos contaminantes (coliformes, E. coli e Salmonella spp.) foi realizada após três dias de refrigeração. A aceitabilidade sensorial e a intenção de compra foram avaliadas sete dias após a produção. As populações observadas para o micro-organismo probiótico L. paracasei foram superiores a 8,50 log UFC/mL durante toda a vida de prateleira dos produtos. Houve redução significativa nos valores de pH para P e PI e aumento significativo na acidez para todas as formulações (p<0,05) ao longo do armazenamento. As bebidas lácteas apresentaram-se como uma matriz promissora para veiculação de L. paracasei. A adição dos ingredientes prebióticos (inulina e oligofrutose) às bebidas lácteas não interferiram na viabilidade de L. paracasei e na aceitabilidade global e na intenção de compras das bebidas.

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“…Corte (2008) found 2.2 × 10 8 CFU/g to 1.2 × 10 9 CFU/g lactic bacteria in frozen yogurt made from cow milk yogurt supplemented with prebiotic (inulin), calcium caseinate and probiotics. Isik et al, (2011) found a count of 8 × 10 8 CFU/g in cow milk yogurt fortified with inulin and isomalt. Thus, it can be seen that frozen yogurt prepared from sheep milk yoghurt powder manufactured by a dehydration process, retained a count of 2 × 10 7 CFU/g.…”

Section: Frozen Yogurtmentioning

confidence: 99%

Frozen yogurt from sheep milk

et al. 2016

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RESUMO Frozen yogurt from sheep milkThe aim of this work was to develop frozen yogurt formulations from powdered yogurt of sheep milk, through an experimental design of 2², with a triplicate at the central point. The variables studied were emulsifier/stabilizer (0.50%, 0.75%, and 1.00%) and powder for cream (2.75%, 3.00% and 3.25%). The parameters evaluated were sensory characteristics, texture, and microbiological counts. The results showed that the formulations had counts of S. aureus and fecal coliforms at 45 °C, lactic acid bacteria and Salmonella sp within the limits established by legislation. Instrumental analysis of texture-related parameters (firmness, cohesiveness, adhesiveness, and consistency) of the formulations with different concentrations of emulsifier/stabilizer and cream powder showed no significant differences (p > 0.05). In sensory analysis, Formulations 3 and 4 with lower concentrations of emulsifier/stabilizer scored the highest values, thus indicating good acceptability.Key words: emulsifying, stabilizing, sensorial analysis, texture. Frozen yogurt a partir de leite de ovelhaEste trabalho teve como objetivo desenvolver formulações de Frozen Yogurt a partir do iogurte em pó de leite de ovelha por meio de planejamento experimental 2², com triplicata no ponto central. As variáveis estudadas foram emulsificante/estabilizante (0,50%, 0,75% e 1,00%) e pó preparo para creme (2,75%, 3,00% e 3,25%) e as respostas foram em termos de características sensoriais, microbiológicas e análise instrumental de textura. Os resultados mostraram que as formulações apresentaram contagem de S. aureus, coliformes termotolerantes a 45 ºC, bactérias láticas e Salmonella sp de acordo com os limites estabelecidos pela legislação. Em relação a análise instrumental de textura todos os parâmetros avaliados (firmeza, coesividade, adesividade e consistência) nas formulações com diferentes concentrações de emulsificante/estabilizante e o pó preparado para creme não apresentaram efeito significativo (p > 0,05). Por meio da análise sensorial as formulações 3 e 4 com menor concentração de emulsificante/estabilizantes foram as que apresentaram maiores pontuações para aceitação global, assim apresentando uma boa aceitabilidade.

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Frozen yogurt with added inulin and isomalt

Cited by 55 publications

References 24 publications

Inulin addition on flavored homemade bread: physicochemical composition and sensory acceptance among schoolchildren

Inulin addition on flavored homemade bread: physicochemical composition and sensory acceptance among schoolchildren

Effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages

Frozen yogurt from sheep milk

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