Thickness suitability of prebiotic dairy desserts: Relationship with rheological properties

Arcia, Patricia; Costell, E.; Tárrega, Amparo

doi:10.1016/j.foodres.2010.09.013

Cited by 28 publications

(19 citation statements)

References 40 publications

(41 reference statements)

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“…This might confirm that the instant reduced fat creamer did not have any significant different taste, aroma, color and overall acceptability in comparison with the commercial creamer. Similar finding was also reported by Arcia, Costell, and Tarrega (2010) for a dairy low-fat dessert fortified with inulin. They reported that dairy low-fat dessert with 5.5 g/100 inulin did not show any significant different acceptability as compared to the dessert with regular fat.…”

Section: Sensory Attributessupporting

confidence: 90%

Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer

Hedayatnia

Mirhosseini

Amid

et al. 2016

LWT - Food Science and Technology

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This study was conducted to investigate the effects of different fat replacers (i.e. inulin, 0, 2.5, 5 and 7.5% w/w; maltodextrin, 0, 15, 20 and 25% w/w) and agglomeration process on the characteristics of the reduced-fat coffee creamer. In the current work, the partial replacement of the hydrogenated fat with inulin and maltodextrin led to provide the reduced-fat creamer with desirable characteristics as compared to a commercial creamer. In this study, the creamer containing 25% maltodextrin and 7.5% inulin showed the highest glass transition temperature (T g ) and the lowest stickiness and moisture content among all formulated creamers. All instant-creamers from two-stage drying (spray drying followed by fluidized bed drying) had lower moisture content, bulk density, and stickiness as well as higher glass transition temperature (T g ) than the regular-creamer from the one-stage spray drying only. This might confirm the significant positive impact of fluidized bed drying on the physicochemical properties and functional characteristics of the reduced fat creamer. The sensory analysis revealed that the partial replacement of fat with 25% maltodextrin and 7.5% inulin resulted in the most acceptable instant coffee creamer comparable with the commercial product.

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Section: Sensory Attributessupporting

confidence: 90%

Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer

Hedayatnia

Mirhosseini

Amid

et al. 2016

LWT - Food Science and Technology

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“…Many varieties also make dairy desserts so popular. Served with fresh fruits or as they are, dairy desserts can be enjoyed with little concern and perfect fit for all occasions (Arcia, Costell, & T arrega, 2010;Ares, Barreiro, Deliza, Gimenez, & Gambaro, 2010).…”

Section: Introductionmentioning

confidence: 99%

Prebiotic and diet/light chocolate dairy dessert: Chemical composition, sensory profiling and relationship with consumer expectation

Morais

Lima

Morais

et al. 2015

LWT - Food Science and Technology

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“…However, regarding specifically the production of desserts, soy-based products still corresponds to an innovative sector, with few products in the market. Additionally, the literature on this subject is still scarce, since most of the recent studies related to the development of dessert formulations is focused on dairy desserts with prebiotic compounds, fat replacers or low fat content (AbuJdayil, Mohameed, & Eassa, 2004;Arcia, Costell, & Tárrega, 2010;González-Tomás, Bayarri, Taylor, & Costell, 2008). In this context, the development of formulations aiming improvements in flavour and taste, nutritional properties and texture of this type of product represents an important field of study.…”

Section: Introductionmentioning

confidence: 99%

Rheological modelling, microstructure and physical stability of custard-like soy-based desserts enriched with guava pulp

Spada

Marczak

Tessaro

et al. 2014

CyTA - Journal of Food

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Rheological modelling, microstructure and physical stability of custard-like soy-based desserts enriched with guava pulp, Search for food products containing functional ingredients such as soy derivatives and pulp fruits has stimulated the development of new formulations of desserts. The aim of this study was to evaluate the influence of the addition of water-soluble soy extract, modified starch and guava pulp on the rheological parameters, microstructure, water-holding capacity (WHC), creaming index, pH and soluble solid content of creamy soy-based desserts. Rheologically, the samples were characterized as no time-dependent, shear-thinning weak gel-like systems. The physicochemical and rheological parameters evaluated varied in a wide range as a function of the soy, starch and guava pulp contents, with the soy extract content being the variable that most affected these properties. There was a link between the microscopic analysis and the WHC, and a strong correlation between WHC and the rheological parameter Q was observed.La búsqueda de alimentos que contengan ingredientes funcionales como los derivados de la soja y frutas de pulpa ha estimulado el desarrollo de nuevas fórmulas para la elaboración de postres. El objetivo de este estudio es evaluar la influencia de la adición de extracto de soja soluble en agua, almidón modificado y pulpa de guayaba en los parámetros reológicos, la microestructura, la capacidad de retención de agua (CRA), el índice de cremosidad, el pH y el contenido de sólidos solubles de postres cremosos elaborados a base de soja. Reológicamente, las muestras fueron caracterizadas por no ser dependientes del tiempo, sistemas pseudoplásticos ligeros tipo gel Los parámetros físicoquímicos y reológicos que fueron evaluados variaron en una amplia gama como la función de la soja, el contenido de almidón y pulpa de guayaba, siendo el contenido de soja la variable que más afectó a estas propiedades. Apareció una relación entre el análisis microscópico y la CRA además, se observó una fuerte correlación entre la CRA y el parámetro reológico Q.

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Thickness suitability of prebiotic dairy desserts: Relationship with rheological properties

Cited by 28 publications

References 40 publications

Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer

Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer

Prebiotic and diet/light chocolate dairy dessert: Chemical composition, sensory profiling and relationship with consumer expectation

Rheological modelling, microstructure and physical stability of custard-like soy-based desserts enriched with guava pulp

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