Investigation of the potential for using inulin HPX as a fat replacer in yoghurt production

Abstract

In this study yoghurts produced from full‐fat milk (3.2%) and from low‐fat milk (0.5%), with 0.7% and 2.7% added inulin, were compared. Inulin addition did not influence bacterial counts and acidity. Yoghurt from full‐fat milk showed the highest values of apparent viscosity, followed by yoghurt with 2.7% of inulin. The sensory properties of the yoghurts differed mainly in terms of texture and taste. The highest scores were gained by yoghurt from full‐fat milk, but yoghurt with 2.7% of inulin received only slightly lower scores. The results indicate that inulin has potential as a fat replacer in yoghurt.

Rheological and sensory properties of stirred yoghurt with inulin‐type fructans

“…). The addition of inulin to yoghurt is between 0.7 and 6% when the usual dry mass content exceeds 10% and sometimes reaches even 24% (Modzelewska‐Kapitula and Klebukowska ; Boeni and Pourahmad ; Srisuvor et al . ).…”

“…(), long‐chain inulin improves the creamy mouthfeel of low‐fat yoghurts. On the other hand, Modzelewska‐Kapitula and Klebukowska () showed that partial substitution of milk fat by inulin negatively affected the texture of the yoghurts, and according to Guggisberg et al . (), it is impossible to obtain the same consistency and creaminess with 4% inulin in a low‐fat (0.2%) yoghurt as for a whole milk yoghurt.…”

“…The effect of inulin addition to yoghurt is analysed in majority of such publications, but analysis of a substitution of milk powder and milk fat is scarce and concerns only set yoghurt (Paseephol et al . ; Modzelewska‐Kapitula and Klebukowska ). For these reasons, the aim of this study was physicochemical and sensory analysis of stirred yoghurts, in which part of a skim milk powder was replaced by different inulins and oligofructose.…”

Application of inulin in cheese as prebiotic, fat replacer and texturizer: A review

“…The applications of inulin in different types of foods •Yoghurt (Aryana et al, 2008b;Guggisberg, Cuthberth-steven et al, 2009;Modzelewska-Kapitula & Klebukowska, 2009;Paseephol et al, 2008) •Dairy beverages (Villegas et al, 2007a;Villegas & Costell, 2007b) •Skim milk (Shin et al, 2000) Fermented dairy products •Sauce (Weenen et al, 2005) •Sausage (Mendoza et al, 2001) •Confectionery, fruit preparations and desserts (Arcia et al, 2011;González-Tomás et al, 2009;Lobato et al, 2009;Cardarelli et al, 2008a) Non-dairy products …”

The Role of the Dynamic Sensory Perception in the Reformulation of Shakes: Use of TDS for Studying the Effect of Milk, Fiber, and Flavor Addition

“…In this case, it was obvious that the addition of soluble fiber modified the perceptual profiles: milk flavor increased its dominance rate, exceeding the chance level, probably due to the perception of a more dominant thick sensation. From this point of view, inulin has been shown to improve texture sensations considerably (creaminess, mouthfeel, and smoothness) when used to replace fat in low‐fat yogurts (Kip and others ; Modzelewska‐Kapitula and Klebukowska ). According to Alimi and others (), inulin addition levels of around 5 / 100 g contribute a creamy texture and create a mouthfeel that can be used to reinforce the mouthfeel lost as a consequence of sugar or fat reduction.…”