Inulin-enriched dairy desserts: Physicochemical and sensory aspects

Abstract

The aim of this work was to study how adding inulin of different average chain lengths (long-chain, native, and short-chain inulin) at a concentration of 7.5% (wt/wt) would affect the physicochemical and sensory characteristics of starch-based dairy desserts formulated with either skim or whole milk. The results have shown that the effect of adding 7.5% inulin of different average chain length can give rise to products with different rheological behavior and different sensory characteristics. The skim milk sample with long-chain inulin and the whole milk sample without inulin showed similar flow behavior. Both samples were perceived to have the same creaminess and consistency intensity, but addition of long-chain inulin increased roughness intensity and, consequently, the sensory quality could be negatively affected. The information obtained may be of great interest in designing new products with nutritional and sensory characteristics that meet consumer demands.

Influence of the chain-length distribution of inulin on the rheology and microstructure of prebiotic dairy desserts

“…As a consequence of inulin aggregation, the rheological properties of the custard changed showing an important increase in consistency, thixotropy and elasticity. Furthermore, the presence of these particles could be responsible for an increase in the sensation of roughness, as observed in a previous work for this type of system (Gonzalez-Tomas et al, 2009).…”

Quality and sensory acceptability of a chilled functional apple ready-dessert

“…An increase in solids was expected as the prebiotic contains additional glucose, fructose and sucrose (<14%). Similar findings were reported by Gonza´lez-Toma´s et al (2009) for dairy desserts, with control samples shown to be lower than inulin-enriched samples. No storage effects on the soluble solids content were observed for both controls and prebiotic-enriched ready-desserts.…”

“…Therefore, a direct comparison with other studies is difficult. However, Gonza´lez-Toma´s et al (2009) observed higher L* values (p < 0.05) for control samples (without inulin) compared to inulin-enriched (short chained at inclusion level of 7.5% w/w) dairy desserts, while Guven et al (2005) reported increasing the levels (1-3% w/w) of inulin negatively affected the colour and appearance scores of visually assessed yoghurt Table 2. Food Science and Technology International 18 (2) compared to controls (no inulin inclusion).…”

Evaluation of thermal and high hydrostatic pressure processed apple purees enriched with prebiotic inclusions

“…While the prebiotic effects of both inulin and oligofructose have been widely reported in dairy products (Cardarelli et al, 2008;Gonzàlez-Tomàs et al, 2009), their performance in an acidic environment such as an apple puree, is undetermined. Furthermore, the stability of inulin based prebiotics subjected to high pressure conditions and sustained thermal pasteurisation temperatures is also unclear.…”