The Use of Functional Plant Ingredients for the Development of Efficacious Functional Foods

Influence of different functional ingredients on physical properties, rheology, tribology, and oral perceptions of no fat stirred yoghurt

“…It is indisputable that removal of fat content leads to undesirable changes in physical and sensory properties of dairy food (Guggisberg, Cuthbert‐Steven, Piccinali, Bütikofer, & Eberhard, ; Guinard & Mazzucchelli, ; Janhøj, Petersen, Frøst, & Ipsen, ; Nguyen, Kravchuk, Bhandari, & Prakash, ; Phillips, Mcgiff, Barbano, & Lawless, ). Adding functional ingredients may also affect the sensory characteristics of food by producing an undesirable texture, odor, and taste (Marinangeli & Jones, ). Furthermore, functional efficiency and sensory perception of functional food depends strongly on the origin and molecular structure of the functional ingredient (Marinangeli & Jones, ).…”

“…Adding functional ingredients may also affect the sensory characteristics of food by producing an undesirable texture, odor, and taste (Marinangeli & Jones, 2010). Furthermore, functional efficiency and sensory perception of functional food depends strongly on the origin and molecular structure of the functional ingredient (Marinangeli & Jones, 2010).…”

“…Adding functional ingredients may also affect the sensory characteristics of food by producing an undesirable texture, odor, and taste (Marinangeli & Jones, 2010). Furthermore, functional efficiency and sensory perception of functional food depends strongly on the origin and molecular structure of the functional ingredient (Marinangeli & Jones, 2010). For example, inulin with short chain length tends to increase gastrointestinal symptoms, such as gas and bloating (Rumessen & Gudmand-Høyer, 1998), while providing better flavor for no fat yoghurt when compared to medium and long-chain inulin (Aryana, Plauche, Rao, Mcgrew, & Shah, 2007).…”