期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 43, 期 3, 页码 556-562出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2009.10.002
关键词
Oligofructose; Long-chain inulin; Carrageenan; Custard; Rheology; Sensory
资金
- AGL [200763444]
Long-chain inulin (TEX) and short-chain inulin (CLR) combined in different proportions (25:75, 50:50, and 75:25) were added (7.5 g/100 g) to low-fat custards and their theological and sensory properties were studied. The effect of the inulin blends on the theological properties depended on the presence of lambda-carrageenan (0.01 g/100 g). Slight variations were observed when inulin blends were added to custards without lambda-carrageenan, whereas in samples with carrageenan, there was an important increase in thixotropy, consistency and elasticity. In both cases (samples with and without carrageenan), the differences perceived by assessors indicated that the blends 50:50 and 25:75 TEX:CLR were those affording greater thickness, sweetness and vanilla flavour intensity to the custards. Addition of inulin blends to low-fat samples did not manage to fully emulate the theological behaviour of full-fat custard. However, the low-fat sample with the inulin blend 50:50 TEX:CLR added was perceived to have the same creaminess and thickness as the full-fat sample. The use of this blend combined with carrageenan gave thicker, creamier custard, which was preferred over the full-fat custard. (C) 2009 Elsevier Ltd. All rights reserved.
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