Document Detail


Inulin-enriched dairy desserts: physicochemical and sensory aspects.
MedLine Citation:
PMID:  19700679     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
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.
Authors:
L González-Tomás; S Bayarri; E Costell
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of dairy science     Volume:  92     ISSN:  1525-3198     ISO Abbreviation:  J. Dairy Sci.     Publication Date:  2009 Sep 
Date Detail:
Created Date:  2009-08-24     Completed Date:  2009-11-30     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  2985126R     Medline TA:  J Dairy Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  4188-99     Citation Subset:  IM    
Affiliation:
Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Cientificas, Valencia, Spain.
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MeSH Terms
Descriptor/Qualifier:
Analysis of Variance
Animals
Consumer Satisfaction
Dairy Products / analysis*
Food Technology*
Humans
Inulin / metabolism*
Milk / chemistry
Principal Component Analysis
Sensation*
Chemical
Reg. No./Substance:
9005-80-5/Inulin

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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