Rheology, flavour release and perception of low-fat dairy desserts

Little information is available regarding the effect exerted by the composition of low-fat products on physical, chemical and sensory properties. This work studies the influence of two thickening agents, starch and κ-carrageenan, on the rheological properties, flavour release, thickness and perceived flavour in low-fat, strawberry flavoured dairy desserts. The addition of κ-carrageenan and increase in starch concentration raised the consistency index values (K), and the viscoelastic parameters G′, G″ and η* but decreased the flow index values (n). In general, the thickeners did not affect the headspace or the in vivo release of the volatile compounds (ethyl hexanoate, ethyl iso-pentanoate, ethyl butyrate and cis-3-hexen-1-ol). The application of R-index analysis to rank sensory data indicated significant differences in thickness between samples, while differences in strawberry flavour intensity were not detected.