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Título

Inulin-enriched dairy desserts: Physicochemical and sensory aspects

AutorGonzález Tomás, Luis; Bayarri, Sara ; Costell, Elvira
Palabras claveInulin
Dairy dessert
Flow behavior
Sensory analysis
Fecha de publicaciónsep-2009
EditorAmerican Dairy Science Association
CitaciónJournal of Dairy Science 92 (9): 4188-4199 (2009)
ResumenThe 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.
Descripción12 pages, 4figures, 5 tables.
Versión del editorhttp://dx.doi.org/10.3168/jds.2009-2241
URIhttp://hdl.handle.net/10261/18401
DOI10.3168/jds.2009-2241
ISSN0022-0302 (print)
1525-3198 (online)
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