Effect of inulin addition on rheological and sensory properties of fat-free starch-based dairy desserts
Tarrega, A. | Costell, E.
The effect of inulin addition on the rheological and sensory properties of fat-free dairy desserts containing different starch concentrations (2.5%, 3.25% and 4%) was compared with the properties of full fat milk samples. All samples showed a thixotropic and shear-thinning flow behaviour. Hysteresis loops of inulin-skimmed milk samples were similar to those of whole milk samples without inulin. Skimmed milk samples showed lower consistency and lower shear thinning than either whole milk or inulin-skimmed milk samples. Inulin addition increased both storage modulus and complex viscosity values and decreased loss angle tangent value, except in the 4% starch sample. Adding inulin to fat-free dairy model desserts increased sweetness, thickness and creaminess. At low starch concentrations, inulin-skimmed milk desserts were perceived as sweeter, with more vanilla flavour and with the same thickness as whole milk desserts, but at 4% starch, the latter were thicker and creamier.
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