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Título

Comparing λ-carrageenan and an inulin blend as fat replacers in carboxymethyl cellulose dairy desserts. Rheological and sensory aspects

AutorBayarri, Sara ; Chuliá, I.; Costell, Elvira
Palabras claveλ-Carrageenan
Inulin blend
Fat
Dairy desserts
Rheology
Sensory properties
Fecha de publicación1-mar-2010
EditorElsevier
CitaciónFood Hydrocolloids 24 (6-7): 578-587 (2010)
ResumenCarbohydrate-based fat replacers are of growing interest because, besides their physicochemical properties, they also have health-friendly characteristics. The study reported here aims to compare the effect of adding both λ-carrageenan and a blend (50:50) of short and long-chain inulin on the rheological behaviour and sensory properties of low-fat carboxymethyl cellulose (CMC) semi-solid dairy desserts. Low-fat samples with 0.03% λ-carrageenan or with 9% of the inulin blend displayed similar rheological behaviour to the full-fat control sample, i.e. there were no significant differences in either flow (σ0, K, η10 and n) or viscoelasticity (G′, G″, tan δ and η* at 1 Hz and η*8Hz at 8 Hz). In general, samples with the same rheological behaviour but different fat content were perceived as having similar thickness, creaminess and smoothness. However, the substitution of fat by λ-carrageenan or inulin influenced both perceived sweetness and flavour.
Descripción10 pages, 9 figures, 4 tables.-- Printed version published: August-October 2010
Versión del editorhttp://dx.doi.org/10.1016/j.foodhyd.2010.02.004
URIhttp://hdl.handle.net/10261/24381
DOI10.1016/j.foodhyd.2010.02.004
ISSN0268-005X
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