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Consumer Acceptability of Low Fat Foods Containing Inulin and Oligofructose
Author(s) -
Devereux H.M.,
Jones G.P.,
Mccormack L.,
Hunter W.C.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb12341.x
Subject(s) - food science , inulin , flavor , ice cream , fat substitute , taste , chemistry
Inulin and oligofructose were used as fat replacers in Anzac cookies, blueberry muffins, carrot cake, chocolate cake, lemon cheesecake, ice cream, and beef sausages at levels ranging from 4 to 13g/100g, achieving a significant reduction in fat content (20% to 80% relative). These foods were rated as acceptable by an untrained taste panel, but scored consistently lower than their full‐fat counterparts (controls). Regression analysis showed that, unlike the controls, texture was more important than flavor in determining overall acceptability of the low‐fat foods. Inulin and oligofructose are readily incorporated into bakery and meat formulations, but their use might be limited by adverse physiological effects when consumed at high levels.