Inulin blend as prebiotic and fat replacer in dairy desserts: Optimization by response surface methodology

Abstract

The purpose of this work was to optimize the formulation of a prebiotic dairy dessert with low fat content (<0.1g/100g) using a mixture of short- and long-chain inulin. Response surface methodology was applied to obtain the experimental design and data analysis. Nineteen formulations of dairy dessert were prepared, varying inulin concentration (3 to 9 g/100g), sucrose concentration (4 to 16 g/100g), and lemon flavor concentration (25 to 225 mg/kg). Sample acceptability evaluated by 100 consumers varied mainly in terms of inulin and sucrose concentrations and, to a lesser extent, of lemon flavor content. An interaction effect among inulin and sucrose concentration was also found. According to the model obtained, the formulation with 5.5 g/100g inulin, 10 g/100g sucrose and 60 mg/kg of lemon flavor was selected. Finally, this sample was compared sensorially with the regular fat content (2.8 g/100g) sample previously optimized in terms of lemon flavor (146 mg/kg) and sucrose (11.4 g/100g). No significant difference in acceptability was found between them but the low-fat sample with inulin possessed stronger lemon flavor and greater thickness and creaminess.

Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology

“…Furthermore, oligofructose is not degraded by heat treatment, and can be used in processes that use temperatures of up to approximately 140°C (Wada et al, 2005). Several studies involving the addition of prebiotic ingredients to dairy products have reported a positive effect, both on the growth of probiotic bacteria and on the sensory, rheological and physicochemical attributes (Cunha et al, 2008;Castro et al, 2009a,b;Oliveira et al, 2009;Arcia et al, 2011;Gonzalez et al, 2011;Debon et al, 2012). However, there is still little information available about the effects of oligofructose addition on the rheological and sensory characteristics of dairy products.…”

Levansucrases of a Pseudomonas syringae pathovar as catalysts for the synthesis of potentially prebiotic oligo- and polysaccharides

“…Among those, inulin and inulintype FOS (b-2,1 linked fructans) are probably the most widely studied and applied prebiotic food ingredients [10,17,18]. These fructans have been added to yoghurt, cream cheese, juices, bread, pet food, and inulin has been also recommended to replace fat in desserts and sausages [19,20]. Many health-promoting effects of oligo-and polysaccharides on humans are mediated by bacterial metabolites.…”

Functional Dehydrated Foods for Health Preservation

“…Drabińska et al [37] studied completely a full-fat cheese after fat has been removed, the presence of fructans in reduced-fat formulations suggests an acceptable likeness in comparison with the structure and general characteristics of the full-fat control cheese. Various prebiotic dairy desserts having low fat content have been prepared using inulin as a prebiotic, in which inulin supplementation not only presented a prebiotic effect but also reduced the fat content and sugar content (12% reduction) without affecting its acceptability to consumers [39]. As inulin is metabolized in different parts of the large intestine (short-chain inulin in the proximal colon portion Journal of Food Quality 5 and long-chain inulin in the more distal colonic portion), the use of a blend of short and long-chain inulin to increase fermentative and prebiotic effects is suggested in several nutritional studies [40,41].…”