González-Tomás L, Bayarri S, Costell E
Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Cientificas, Valencia, Spain.
J Dairy Sci. 2009 Sep;92(9):4188-99. doi: 10.3168/jds.2009-2241.
The aim of this work was to study how adding inulin of different average chain lengths (long-chain, native, and short-chain inulin) at a concentration of 7.5% (wt/wt) would affect the physicochemical and sensory characteristics of starch-based dairy desserts formulated with either skim or whole milk. The results have shown that the effect of adding 7.5% inulin of different average chain length can give rise to products with different rheological behavior and different sensory characteristics. The skim milk sample with long-chain inulin and the whole milk sample without inulin showed similar flow behavior. Both samples were perceived to have the same creaminess and consistency intensity, but addition of long-chain inulin increased roughness intensity and, consequently, the sensory quality could be negatively affected. The information obtained may be of great interest in designing new products with nutritional and sensory characteristics that meet consumer demands.
这项工作的目的是研究添加浓度为7.5%（重量/重量）的不同平均链长的菊粉（长链菊粉、天然菊粉和短链菊粉）如何影响用脱脂牛奶或全脂牛奶配制的淀粉基乳制甜点的理化特性和感官特性。结果表明，添加7.5%不同平均链长的菊粉会使产品产生不同的流变行为和不同的感官特性。含有长链菊粉的脱脂牛奶样品和不含菊粉的全脂牛奶样品表现出相似的流动行为。两个样品被认为具有相同的乳脂感和稠度强度，但添加长链菊粉会增加粗糙度强度，因此，感官品质可能会受到负面影响。所获得的信息对于设计具有满足消费者需求的营养和感官特性的新产品可能非常有意义。
