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Investigation of the potential for using inulin HPX as a fat replacer in yoghurt production
Author(s) -
MODZELEWSKAKAPITUŁA MONIKA,
KŁĘBUKOWSKA LUCYNA
Publication year - 2009
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2009.00481.x
Subject(s) - inulin , food science , fat substitute , chemistry , taste , milk fat , linseed oil
In this study yoghurts produced from full‐fat milk (3.2%) and from low‐fat milk (0.5%), with 0.7% and 2.7% added inulin, were compared. Inulin addition did not influence bacterial counts and acidity. Yoghurt from full‐fat milk showed the highest values of apparent viscosity, followed by yoghurt with 2.7% of inulin. The sensory properties of the yoghurts differed mainly in terms of texture and taste. The highest scores were gained by yoghurt from full‐fat milk, but yoghurt with 2.7% of inulin received only slightly lower scores. The results indicate that inulin has potential as a fat replacer in yoghurt.