Inulins improve sensoric and textural properties of low-fat yoghurts

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.

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