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Food Science and Technology International
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Inulin Addition in Starch-based Dairy Desserts: Instrumental Texture and Sensory Aspects

L.P. Lobato

Departamento de Ciência e Tecnologia dos Alimentos, Universidade Estadual de Londrina CP 6001, 86051-970, Londrina, PR, Brazil

M.V.E. Grossmann

Departamento de Ciência e Tecnologia dos Alimentos, Universidade Estadual de Londrina CP 6001, 86051-970, Londrina, PR, Brazil, victoria{at}uel.br

M.T. Benassi

Departamento de Ciência e Tecnologia dos Alimentos, Universidade Estadual de Londrina CP 6001, 86051-970, Londrina, PR, Brazil

Interactions between ingredients have a wide application in the food industry. The objective of this work was to investigate the combined effect of milk, starch, and inulin on textural properties (firmness, gumminess, cohesiveness, and adhesiveness), syneresis, and sensory characteristics of pudding (by free-choice profile (FCP) and acceptability test), applying the experimental design for mixtures. Milk and starch were significant for all the studied texture parameters. Milk, inulin, and the interaction of the inulin with starch were significant for syneresis. It was possible to formulate pudding with the maximum inulin concentration (3.9%) with good textural characteristics. The judges were capable of distinguishing attribute differences and similarities, mainly in relation to texture, by applying the FCP. In the acceptance test, the judges concluded that there are no differences (p < 0.05) among the tested formulations. The different proportions among ingredients in the system can affect the characteristics of the final product. Inulin inclusion in pudding, as a functional ingredient, was successful.

Key Words: inulin • pudding • starch • texture • syneresis • sensory analysis • free-choice profiling

This version was published on August 1, 2009

Food Science and Technology International, Vol. 15, No. 4, 317-323 (2009)
DOI: 10.1177/1082013209341331
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