Inulin in Skim or Whole Milk
September 22/Life Science Weekly -- According to recent research from Valencia, Spain, "The aim of this work was to study how adding inulin of different average chain lengths (long-chain, native and short-chain inulin) at a concentration of 7.5% (wt/wt) would affect the physicochemical and sensory characteristics of starch-based dairy desserts formulated with either skim or whole milk. The results have shown that the effect of adding 7.5% inulin of different average chain length can give rise to products with different rheological behavior and different sensory characteristics."
"The skim milk sample with long-chain inulin and the whole milk sample without inulin showed similar flow behavior. Both samples were perceived to have the same creaminess and consistency intensity, but addition of long-chain inulin increased roughness intensity and, consequently, the sensory quality could be negatively affected," wrote L. Gonzaleztomas and colleagues.
The researchers concluded, "The information obtained may be of great interest in designing new products with nutritional and sensory characteristics that meet consumer demands."
Gonzaleztomas and colleagues published their study in the Journal of Dairy Science ("Inulin-enriched Dairy Desserts: Physicochemical and Sensory Aspects." Journal of Dairy Science, 2009;92(9):4188-4199).
For additional information, contact S. Bayarri, CSIC, Institute Agroquim & Tecnol Alimentos, Physics & Sensory Properties Laboratory, POB 73, Valencia 46100, Spain.
From the September 28, 2009, Prepared Foods E-dition