| Título: | Inulin blend as prebiotic and fat replacer in dairy desserts : optimization by response surface methodology |
| Autores: | ARCIA, PATRICIA ; ELVIRA COSTELL ; AMPARO TÁRREGA |
| Tipo de documento: | documento electrónico |
| Fecha de publicación: | 2011 |
| ISBN/ISSN/DL: | 64901 |
| Dimensiones: | pp. 2192–2200 |
| Nota general: | En: Journal of Dairy Science. --2011, 94 |
| Langues: | Inglés |
| Clasificación: | |
| Resumen: |
The purpose of this work was to optimize the formulation of a prebiotic dairy dessert with low fat content (
flavor concentration (25 to 225 mg/kg). Sample acceptability evaluated by 100 consumers varied mainly in terms of inulin and sucrose concentrations and, to a lesser extent, of lemon flavor content. An interaction effect among inulin and sucrose concentration was also
found. According to the model obtained, the formulation with 5.5 g/100 g inulin, 10 g/100 g sucrose and 60 mg/kg of lemon flavor was selected. Finally, this sample was compared sensorially with the regular fat content (2.8 g/100 g) sample previously optimized in terms of lemon flavor (146 mg/kg) and sucrose (11.4 g/100 g). No significant difference in acceptability was found between them but the low-fat sample with inulin possessed stronger lemon flavor and greater thickness and creaminess. |
| Creative Commons : | CC BY-NC-ND |
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