Effect of inulin as a fat replacer on texture and sensory properties of muffins

International Journal of Food Science and Technology - Tập 45 Số 12 - Trang 2531-2537 - 2010
Susann Zahn1, Franziska Pepke1, Harald Rohm1
1Institute of Food Technology and Bioprocess Engineering, Technische Universität Dresden, 01062 Dresden, Germany

Tóm tắt

SummaryEfforts related to nutrient optimisation are responsible for the increasing importance of tailoring bakery product formulations. Aim of this study was to replace 50%, 75% or 100% baking fat in a muffin formulation by commercial inulin preparations and to investigate its impact on baking characteristics, texture and sensory properties of the muffins. With increasing amounts of added inulin, product moisture and crumb density increased significantly, whereas muffin volume decreased. Quantitative descriptive analysis revealed significant effects on product appearance, sensory texture properties, and smell and taste. The replacement of 50% baking fat in the formulation resulted in muffins that were comparable or slightly higher in crumb firmness. The complete elimination of baking fat with inulin and water, however, led to products, which were downgraded because of high toughness, low volume and the lack of a product‐typical taste.

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Thông tin
Thông tin xuất bản

International Journal of Food Science and Technology

Tập 45 Số 12

2531-2537

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