Fat replacers in low-fat carboxymethyl cellulose dairy beverages: Color, rheology, and consumer perception
Low-fat foods are an interesting option for consumers interested in health-related issues or in maintaining adequate body weight; however, fat reduction may influence consumer acceptance of the end product. This study aims to obtain information about the effectiveness of λ-carrageenan and a blend (50:50) of short- and long-chain inulin as fat replacers in dairy beverages prepared with carboxymethyl cellulose (CMC) and to determine to what extent consumers perceive instrumental color and rheological differences among samples. Results showed that both λ-carrageenan and the inulin blend could be used as fat replacers in CMC-based dairy beverages and that consumers could distinguish among samples that differed in color and rheological behavior.
| Main Authors: | , , |
|---|---|
| Other Authors: | |
| Format: | artículo biblioteca |
| Published: |
American Dairy Science Association
2011-05
|
| Subjects: | Fat replacer, Dairy beverage, Physical property, Consumer, |
| Online Access: | http://hdl.handle.net/10261/331603 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|