Comparing λ-carrageenan and an inulin blend as fat replacers in carboxymethyl cellulose dairy desserts. Rheological and sensory aspects

Carbohydrate-based fat replacers are of growing interest because, besides their physicochemical properties, they also have health-friendly characteristics. The study reported here aims to compare the effect of adding both λ-carrageenan and a blend (50:50) of short and long-chain inulin on the rheological behaviour and sensory properties of low-fat carboxymethyl cellulose (CMC) semi-solid dairy desserts. Low-fat samples with 0.03% λ-carrageenan or with 9% of the inulin blend displayed similar rheological behaviour to the full-fat control sample, i.e. there were no significant differences in either flow (σ0, K, η10 and n) or viscoelasticity (G′, G″, tan δ and η* at 1 Hz and η*8Hz at 8 Hz). In general, samples with the same rheological behaviour but different fat content were perceived as having similar thickness, creaminess and smoothness. However, the substitution of fat by λ-carrageenan or inulin influenced both perceived sweetness and flavour.

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