| Inulin blend as prebiotic and fat replacer in dairy desserts: Optimization by response surface methodology. | |
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MedLine Citation:
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PMID: 21524509 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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The purpose of this work was to optimize the formulation of a prebiotic dairy dessert with low fat content (<0.1g/100g) using a mixture of short- and long-chain inulin. Response surface methodology was applied to obtain the experimental design and data analysis. Nineteen formulations of dairy dessert were prepared, varying inulin concentration (3 to 9g/100g), sucrose concentration (4 to 16g/100g), and lemon flavor concentration (25 to 225mg/kg). Sample acceptability evaluated by 100 consumers varied mainly in terms of inulin and sucrose concentrations and, to a lesser extent, of lemon flavor content. An interaction effect among inulin and sucrose concentration was also found. According to the model obtained, the formulation with 5.5g/100g inulin, 10g/100g sucrose and 60mg/kg of lemon flavor was selected. Finally, this sample was compared sensorially with the regular fat content (2.8g/100g) sample previously optimized in terms of lemon flavor (146mg/kg) and sucrose (11.4g/100g). No significant difference in acceptability was found between them but the low-fat sample with inulin possessed stronger lemon flavor and greater thickness and creaminess. |
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Authors:
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P L Arcia; E Costell; A Tárrega |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Journal of dairy science Volume: 94 ISSN: 1525-3198 ISO Abbreviation: J. Dairy Sci. Publication Date: 2011 May |
Date Detail:
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Created Date: 2011-04-28 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 2985126R Medline TA: J Dairy Sci Country: United States |
Other Details:
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Languages: eng Pagination: 2192-200 Citation Subset: IM |
Copyright Information:
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Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved. |
Affiliation:
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Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Avda. Agustín Escardino, 7. 46980 (Paterna), Valencia, Spain; Laboratorio Tecnológico del Uruguay, Av. Italia 6201, C.P. 11500, Montevideo, Uruguay. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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