Pimentel T C, Cruz A G, Prudencio S H
Universidade Estadual de Londrina (UEL), Departamento de Ciência e Tecnologia de Alimentos (DCTA), Londrina, Paraná, 86051-970, Brazil.
J Dairy Sci. 2013 Oct;96(10):6233-41. doi: 10.3168/jds.2013-6695. Epub 2013 Aug 9.
The objectives of this study were to evaluate the influence of the addition of long-chain inulin as a fat replacer and prebiotic agent (20g/L) and (or) probiotic Lactobacillus paracasei ssp. paracasei on the sensory profile and acceptance of yogurts, and to assess the influence of descriptive attributes on the sensory acceptance of the products. The addition of inulin to low-fat yogurt improved its brightness and firmness, which was similar to the full-fat yogurt. However, the use of long-chain inulin increased the separation of serum and no influence on creaminess was observed. Regarding the product's acceptability, the low-fat yogurt with added inulin presented similar acceptance compared with the full-fat yogurt. The addition of Lb. paracasei ssp. paracasei did not affect the sensory profile and acceptance of the low-fat yogurt. Using external preference mapping, it was possible to verify that the sensory acceptance was driven positively by the sweetness and creaminess and negatively driven by firmness (appearance and texture) and homogeneity (appearance). It was possible to formulate low-fat yogurts with added probiotics that presented similar sensory characteristics to those of full-fat yogurts, and this was due to the addition of the long-chain inulin as a fat replacer.
本研究的目的是评估添加长链菊粉作为脂肪替代品和益生元制剂（20克/升）以及（或）益生菌副干酪乳杆菌亚种副干酪乳杆菌对酸奶感官特征和接受度的影响，并评估描述性属性对产品感官接受度的影响。在低脂酸奶中添加菊粉可改善其亮度和硬度，这与全脂酸奶相似。然而，使用长链菊粉会增加血清分离，且未观察到对乳脂感有影响。关于产品的可接受性，添加菊粉的低脂酸奶与全脂酸奶的接受度相似。添加副干酪乳杆菌亚种副干酪乳杆菌不会影响低脂酸奶的感官特征和接受度。通过外部偏好映射，可以验证感官接受度受到甜度和乳脂感的正向驱动，而受到硬度（外观和质地）和均匀性（外观）的负向驱动。添加益生菌的低脂酸奶可以调配出与全脂酸奶具有相似感官特征的产品，这是由于添加了长链菊粉作为脂肪替代品。
