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Effect of short‐chain inulin on the rheological and sensory characteristics of reduced fat set coconut milk yoghurt
Author(s) -
Chetachukwu Adegoke Samuel,
Thongraung Chakree,
Yupanqui Chutha Takahashi
Publication year - 2018
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/jtxs.12351
Subject(s) - inulin , food science , rheology , chemistry , flavor , materials science , composite material
The effect of short‐chain inulin on the rheological and sensory properties of reduced fat set coconut milk yoghurt was studied with whole fat coconut milk yoghurt as reference. The concentration of short‐chain inulin was varied at 0, 5, 10, 15, and 20% wt/vol, respectively. All the yoghurt samples displayed higher elastic modulus G′ than viscous modulus G ″. However, 15% inulin yoghurt had the highest value for G′ and G ″. The 15 and 20% inulin yoghurts displayed high yield stress (1,036.7 ± 2.39 and 368.23 ± 0.30 Pa). Addition threshold of 15% was established, beyond this level there was a significant decrease in the yield stress, firmness, cohesiveness, and consistency values of the reduced fat yoghurts. Using Pearson correlation analysis, no correlation was observed between firmness and yield stress. Similarly, there was significant correlation between the yield stress and instrumental viscosity ( r = .957; p < .01). Furthermore, all yoghurt samples displayed strain thinning behavior except whole fat yoghurt. Carbohydrate was affected by inulin incorporation. Addition of short‐chain inulin improved sensorial characteristics such as taste, and flavor, but did not display significant difference in color and odor of yoghurt samples. Practical applications The use of short‐chain inulin has grown globally owing to its functional, technological, and nutritional properties. However, its use is very pronounced in the dairy industry, where it has found increased use as fat mimetics and sugar replacers. The effect of short‐chain inulin (DP < 10) to act in reduced fat coconut milk yoghurt was for the first time investigated. Rheological, textural and descriptive sensory based test were conducted. About 15% wt/vol addition threshold was established beyond this level inulin takes no further part in the formation of gel system. These findings may suggest a template for short‐chain inulin addition in nondairy yoghurts, particularly reduced fat nondairy yoghurts where enhanced sensory related properties are of utmost priority.