کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5789641 | 1108080 | 2011 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Inulin blend as prebiotic and fat replacer in dairy desserts: Optimization by response surface methodology
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم دامی و جانورشناسی
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The purpose of this work was to optimize the formulation of a prebiotic dairy dessert with low fat content (<0.1Â g/100Â g) 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 9Â g/100Â g), sucrose concentration (4 to 16Â g/100Â g), and lemon flavor concentration (25 to 225Â 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 5.5Â g/100Â g inulin, 10Â g/100Â g sucrose and 60Â mg/kg of lemon flavor was selected. Finally, this sample was compared sensorially with the regular fat content (2.8Â g/100Â g) sample previously optimized in terms of lemon flavor (146Â mg/kg) and sucrose (11.4Â g/100Â g). 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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Dairy Science - Volume 94, Issue 5, May 2011, Pages 2192-2200
Journal: Journal of Dairy Science - Volume 94, Issue 5, May 2011, Pages 2192-2200
نویسندگان
P.L. Arcia, E. Costell, A. Tárrega,