Formulation and Development of a New Prebiotic Cereal-based Dairy Dessert: Rheological, Sensory and Physical Attributes

Abstract

This study aimed to develop a new prebiotic dairy dessert by adding different concentration of cereal flours (10 _ 16% w/w), inulin (6 and 8% w/w) and sugar (2 and 4% w/w) into dairy dessert formulation. A mixture design approach was used to create nine formulation of dessert samples. Desserts were evaluated by consumers who were asked to answer a check-all-that-apply (CATA) question. Water holding capacity (WHC) and syneresis values were also measured. Based on our results different concentration of flour, inulin and sugar resulted in different sensory and rheological properties. Dessert samples with higher content of inulin and sugar had lesser consistency coefficient and storage modulus. Samples with higher level of flour and lower level of inulin and sugar had good physical stability and presented appropriate sensory characteristics. Results showed that data from both consumers' response to CATA question and rheological measurements presented the same information.

Cereal-based vegan desserts as container of potentially probiotic bacteria isolated from fermented plant-origin food

“…Based on the results achieved by other researchers (Angelov et al, 2006;Ghanbari et al, 2017) a preliminary experiment was carried out on 3 different levels of raw cereal materials (oat and millet flour, each component 50% w/v): 7% w/v; 8% w/v and 10% w/v (Appendix, Figure A2). The selection criterion was to obtain the consistency of the product very similar to thick yogurt.…”

“…According to Canbulat and Ozcan (2015) short-chain and long-chain inulin in probiotic products revealed that short-chain inulin received higher scores for odour, taste, and overall acceptance than the samples with long-chain inulin. On the other hand, Ghanbari et al (2017) reported that producers should emphasize on the descriptors which negatively influence the hedonic dimension of cereal-based dairy desserts, Explanatory notes: Cereal-based desserts fermented with L. plantarum 021: 10-fresh, 17-after 7 days, 114-after 14 days, 121-after 21 days storage. Cereal-based desserts fermented with L. plantarum 021, with 1% w/v of inulin addition: 20-fresh, 27-after 7 days, 214-after 14 days, 221-after 21 days storage.…”