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

Autor:	Monika Modzelewska-Kapituła, Lucyna Kłębukowska
Rok vydání:	2009
Předmět:	Taste Fat substitute Chemistry Process Chemistry and Technology Prebiotic medicine.medical_treatment Inulin food and beverages Bioengineering Dairy industry Bacterial counts chemistry.chemical_compound Milk products medicine Food science Food Science
Zdroj:	International Journal of Dairy Technology. 62:209-214
ISSN:	1471-0307 1364-727X
DOI:	10.1111/j.1471-0307.2009.00481.x
Popis:	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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::4b0425b03ddd7ea6e1d1d0412cda3e0f https://doi.org/10.1111/j.1471-0307.2009.00481.x Zobrazit plný text záznamu Plný text ve formátu PDF