Consumer acceptability of low fat foods containing inulin and oligofructose

Devereux, H. M., Jones, G. P., McCormack, L and Hunter, Wendy 2003, Consumer acceptability of low fat foods containing inulin and oligofructose, Journal of food science, vol. 68, no. 5, pp. 1850-1854.

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Title Consumer acceptability of low fat foods containing inulin and oligofructose
Author(s) Devereux, H. M.
Jones, G. P.
McCormack, L
Hunter, Wendy
Journal name Journal of food science
Volume number 68
Issue number 5
Start page 1850
End page 1854
Publisher Blackwell Publishing Inc.
Place of publication Champaign, Ill.
Publication date 2003
ISSN 0022-1147
1750-3841
Keyword(s) low-fat
sensory
fructans
inulin
fat replacer
Summary Inulin and oligofructose were used as fat replacers in Anzac cookies, blueberry muffins, carrot cake, chocolate cake, lemon cheesecake, ice cream, and beef sausages at levels ranging from 4 to 13g/100g, achieving a significant reduction in fat content (20% to 80% relative). These foods were rated as acceptable by an untrained taste panel, but scored consistently lower than their full-fat counterparts (controls). Regression analysis showed that, unlike the controls, texture was more important than flavor in determining overall acceptability of the low-fat foods. Inulin and oligofructose are readily incorporated into bakery and meat formulations, but their use might be limited by adverse physiological effects when consumed at high levels.
Language eng
Field of Research 090899 Food Sciences not elsewhere classified
Socio Economic Objective 970109 Expanding Knowledge in Engineering
HERDC Research category C1.1 Refereed article in a scholarly journal
Copyright notice ©2003, Institute of Food Technologists
Persistent URL http://hdl.handle.net/10536/DRO/DU:30004297

Document type: Journal Article
Collection: School of Exercise and Nutrition Sciences
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