The Effect of Type And Concentration Of Various Inulin Sources On Physicochemical and Sensory Properties Of Low-Fat Cream

This study focused on the physicochemical (pH, acidity, apparent viscosity, color) and sensory properties of low-fat cream (10, 15, and 20% fat content) containing inulin as compared to control sample (30% fat content). chicory (Cichorium intybus L.), artichoke (Jerusalem L. Artichoke), and burdock (Arctium lappa L.) inulin at the concentration of 1.5, 2, and 3% w/w was used as a fat substitute. The results showed that the storage time, type, and concentration of inulin had a significant effect on the pH and acidity of the cream (P < 0.05). Maximum acidity was obtained when chicory inulin was used. at a concentration of 3% artichoke or burdock inulin as well as more than 1.5% of chicory inulin, the pH and acidity of the cream were beyond the acceptable threshold. Over time, the viscosity of the control samples significantly decreases, but the viscosity of the inulin-containing samples was more stable. The sample fortified with 1.5% chicory inulin had the highest viscosity (P < 0.05). The highest total color difference (ΔE) value was recorded for the cream containing chicory inulin. The color stability of the sample containing inulin was higher than the control sample. Although, the produced samples achieved the required scores in sensory parameters, the difference between the samples containing artichoke or burdock inulin and control one (30 % fat) was not significant at the 5% level. Overall, the use of artichoke or burdock inulin in the concentration of 2 % w/w showed a good potential as a prebiotic fat replacer for developing creams with low-fat (15%).