Texture and sensory properties of dairy desserts with dietary fibres of different sources

DELLO STAFFOLO, MARINA; MARTINO, MIRIAM; BEVILACQUA, ALICIA

ACTA ALIMENTARIA (BUDAPEST)

Akadémiai Kiadó

Lugar: Budapest, Hungría; Año: 2007 vol. 36 p. 343 - 354

0139-3006

This study aims to evaluate dairy desserts with (11 g kg-1) and without dietary fibres by instrumental measurements of texture and colour and sensory analysis. To maintain a similar texture to that of commercial desserts without fibres, the composition of thickening (corn starch, xanthan and guar gums) and gelling (carragenan) agents in the basic formulation was also studied. Dietary fibres of bamboo, inulin, wheat, apple, Psyllium and chitosan were tested. Sensory characteristics were evaluated by a nontrained panel. Appearance, flavour, texture and preference were scored using an unstructured line scale. Texture and surface colour were analysed by a Texture Analyser-xT2i and a tristimulus colorimeter (Minolta CR 300). Sensory attributes showed significant differences among treatments. The dessert with chitosan gave the lowest sensory scores. For stress at rupture, the dessert with Psyllium fibre showed the highest value, while the one with chitosan gave the lowest. Apple fibre led to a brownish colour. Panelists preferred inulin or bamboo desserts. Addition of inulin or bamboo fibres to dairy desserts is a good alternative to increase the daily intake of dietary fibres.