Influence of Adding Inulin as a Fat Replacer on the Characteristics of Yoghurt

Abstract

The effects of substituting milk fat with different levels of inulin as a fat replacer on the chemical, microbiological and sensory characteristics of yoghurt were examined. Samples of yoghurt were kept in refrigerator at (5± 2Cº), and examined when fresh, and after 2, 3 and 7 days of storage. Chemical composition, microbiological contents and sensory characteristics were examined. The obtained results indicated that addition of inulin resulted in a significant increase in the total solids, moisture contents, and the development of titratable acidity. On the other hand, less whey syneresis was observed during the storage of the yoghurt samples. On the other hand, replacing of milk fat by inulin was of no significant effect on the fat content. Addition of inulin stimulated the growth of lactic acid bacteria. The colony forming units of total bacterial counts, Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus increased up to the 3 rd day of storage period, followed by decrease up to the end of the storage period. Sensory evaluations were almost stable during the first 7 th days of storage, then decreased slightly until the end of storage the period. Yoghurt samples containing 1.2% of inulin showed minor difference in the sensory characteristics, compared with control, and of the most acceptable sample. In conclusion, inulin could be successfully used as a fat replacer in making of low fat yoghurt with additional nutritional benefits without affecting the physico-chemical properties of yoghurt.

Combination of Prebiotic Inulin and Probiotics intervention on the Physicochemical, Microbiological, and Sensory Properties of an Innovative Synbiotic Ras Cheese

“…The results were consistent with those obtained by Sahan [20] for kashar cheese, who suggested that increased fat substitution in cheese may be resulting in increased DM % retention in low-fat cheese. Furthermore, the findings were comparable to those of Khodear [21] who discovered that adding inulin resulted in a considerable increase in total solids, and the production of titrated acidity. Sousa [22] ascribed the increase in WSN % to the hydrolysis of whole casein by residual chymosin and, to a minor extent, the indigenous milk proteinase, plasmin, and the proteolytic activity of the cheese bacterial culture.…”

Impact of Inulin Addition on Properties of Natural Yogurt

“…Moreover, inulin has various functional properties, among others demonstrating good gelability. One of the most important is its fat mimetic property, which is successfully used in the production of mayonnaise, margarine, yogurts and sponge cakes [5][6][7]. The incorporation of this fiber into the food composition (at least 3 g/100 g portions) allows the product to be labeled with a nutrition claim, and when it provides a 12 g dose per day a health claim can be used [1,8].…”

“…It has been proven that consumption of these products provides a number of health benefits due to live cultures of lactic bacteria (probiotics) [11,12]. The inclusion of various additives in the fermented milk product composition may increase their nutritional and health value [6,10,13,14], and also changes their rheological and textural properties [11]. The application of 1-2% inulin addition to skimmed cow's milk enables the production of yogurt with acceptable quality and characteristics comparable to yogurt obtained from full-fat cow's milk [6].…”

Elaboração, caracterização físico-química e sensorial de leites fermentados de Kefir saborizados com frutas verdes e adicionados de inulina

“…A adição do preparado de frutas verdes em todas as formulações também contribuiu na textura, devido ao aumento do teor de sólidos e da presença de goma xantana e amido modificado que auxiliam na viscosidade. Estudos na literatura corroboram com os resultados obtidos na aceitação sensorial de leites fermentados com adição de inulina e saborização com frutas (Da Silva et al 2017;Khodear et al, 2018;Maestri et al, 2014;Munhoz et al, 2019).…”