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THE EFFECT OF INULIN ON TRIBOLOGY AND SENSORY PROFILES OF SKIMMED MILK
Author(s) -
MEYER D.,
VERMULST J.,
TROMP R.H.,
DE HOOG E.H.A.
Publication year - 2011
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.2011.00298.x
Subject(s) - mouthfeel , inulin , food science , tribology , skimmed milk , flavor , friction coefficient , materials science , sensory analysis , chemistry , metallurgy , composite material , raw material , organic chemistry
The effects of the addition of long‐ or medium‐chain length inulin (1, 3, 5%) on the friction coefficient and sensory profile of skimmed milk were determined and the correlation between these two sets of data was assessed. Tribological analysis showed that with inulin, the friction coefficient of skimmed milk could be decreased to the value of full fat milk, with long‐chain inulin being more effective than medium‐chain inulin. The addition of inulin had minor effects on mouthfeel; only attributes related to oral friction tended to be lower. Correlation analysis of the sensory and tribology data did not give a significant relationship. For milk with different fat contents trends were observed: a decrease in friction (due to a lowered fat content) tended to correlate with an increase in the attribute “creamy,” whereas the friction‐related attribute “thin as water” tended to be positively correlated with friction. PRACTICAL APPLICATIONS The data show that friction is an important aspect of creamy mouthfeel. Tribology measurements give information about this parameter and can thus be used to assess the potential of food ingredients such as inulin to improve creaminess in (low fat) food products.