Print Email Facebook Twitter Inulins improve sensoric and textural properties of low-fat yoghurts Title Inulins improve sensoric and textural properties of low-fat yoghurts Author Kip, P. Meyer, D. Jellema, R.H. TNO Kwaliteit van Leven Publication year 2006 Abstract In this study we investigated in detail the effects of the addition of inulins to the sensoric properties of low-fat yoghurts. Yoghurts were prepared from skimmed milk and with different concentrations of inulin (0-4%). Two types of inulin with different chain length of the polymer were used. Attributes contributing to creamy mouthfeel were assessed by a trained expert panel. The analysis showed that stickiness, airiness and thickness contributed to the creamy mouthfeel of the yoghurts with thickness being significantly affected by the inulins. Unexpectedly, we found that inulins affected airiness and we could show that for long chain inulin an optimum was reached for airiness in the concentration range between 1.5% and 4%, with an apparent optimum at 3% and that native inulin with a shorter chain length was less effective. The results show that inulins can be used successfully to improve the creamy mouthfeel of low-fat yoghurts. © 2005 Elsevier Ltd. All rights reserved. Subject NutritionFood technologyAirinessCreaminessInulinMouthfeelYoghurtConcentration (process)PolymersSaccharificationTexturesAirinessCreaminessInulinMouthfeelsYoghurtDairy products To reference this document use: http://resolver.tudelft.nl/uuid:0f79e2ff-bc3c-474b-8053-6cca94d35a11 DOI https://doi.org/10.1016/j.idairyj.2005.10.011 TNO identifier 239449 ISSN 0958-6946 Source International Dairy Journal, 16 (9), 1098-1103 Document type article Files To receive the publication files, please send an e-mail request to TNO Library.