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Rheological and sensory attributes of cream caramel desserts containing fructooligosaccharides as substitute sweeteners
Author(s) -
Protonotariou Styliani V.,
Karali Euagelia,
Evageliou Vasiliki,
Yanniotis Stavros,
Mandala Ioanna
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12013
Subject(s) - sweetness , sucrose , food science , chemistry , rheology , sensory system , taste , chromatography , materials science , composite material , biology , neuroscience
Summary The objectives of this research were to substitute (10–50%) sucrose with fructooligosaccharides ( FOS ) in cream caramel dessert and to study the rheological and sensory characteristics of the gels produced. Small deformation experiments showed that the substitution of sucrose with FOS led to a decrease in the solid character of the gels. Moreover, samples in which sucrose was substituted with 20% and 30% FOS exhibited lower gel strength, and sample containing 30% FOS showed more than three times lower gel strength than that with 100% sucrose. However, all samples, albeit fluids, already had a substantial gel‐like character at high temperature. According to large deformation experiments, the strength and rigidity of all samples increased with storage time. The values for both parameters were greater for the samples containing 100% and 90% sucrose. Triangle tests were performed for sensory evaluation. Panellists did not find significant differences in terms of sweetness when sucrose was substituted up to 30%. Storage was significant only for the sample with 100% sucrose, as the sensory characteristics of the sample with 10% FOS were not affected.