Study of texture and sensory properties of prebiotic cream containing inulin and polydextrose by using response surface methodology
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Article Type:
Research/Original Article (دارای رتبه معتبر)
Abstract:
Trend to consuming of cream, as a high fat dairy product, is relatively considerable in Iran. However, a high content of fat in this product has caused consumer concerns. On the other hand, fat reduction affects adversely on the organoleptic and textural properties of cream. The present research was thus aimed optimizing the formulation of low-fat cream to achieve a product with desired organoleptic and textural characteristics and also production of potentially functional food. Inulin and polydextorse are prebiotic fibers which are used as fat replacer. In this research, by response surface methodology (RSM) with central composite design, the influence of inulin (0-4 % w/w) and polydextrose (0-4 w/w) in low-fat cream were investigated on qualitative properties. The results showed that increasing the inulin and polydextrose contents caused a significant (P≤0.05) decrease in the phase separation. Regarding the rheological parameters, it was observed that inulin and polydextrose caused a significant (P≤0.05) increase in the storage modulus, loss modulus and viscosity. Evaluation of the organoleptic properties showed that addition of inulin and polydextrose caused a double impact on the sensory properties, and sensory parameters improved up to medium concentrations of inulin and polydextrose. Response surface optimization showed that the desired properties of low-fat cream were obtainable using 1.92 (%w/w) inulin and 1.58 (%w/w) polydextrose.
Language:
Persian
Published:
Journal of Food Research (AGRICULTURAL SCIENC), Volume:27 Issue: 4, 2018
Pages:
193 to 207
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