<P>Background: The high amounts of fat, sugar and calorie existing in dairy desserts can lead
to increase the risk of health problems. Therefore, the development of functional and dietary forms of
these products can help the consumer health.
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Objective: This study aims to investigate the effects of κ-carrageenan, modified starch and inulin addition
on rheological and sensory properties of non-fat and non-added sugar dairy dessert.
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Methods: In order to determine the viscoelastic behavior of samples, oscillatory test was carried out
and the values of storage modulus (G′), loss modulus (G″), loss angle tangent (tan δ) and complex
viscosity (η*) were measured. TPA test was used for analysis of the desserts’ texture and textural parameters
of samples containing different concentrations of carrageenan, starch and inulin were calculated.
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Results: All treatments showed a viscoelastic gel structure with the storage modulus higher than the
loss modulus values. Increasing amounts of κ-carrageenan and modified starch caused an increase in
G′ and G″ as well as η* and a decrease in tan δ. Also, firmness and cohesiveness were enhanced. The
trained panelists gave the highest score to the treatment with 0.1% κ-carrageenan, 2.5% starch and
5.5% inulin (sucralose as constant = 0.25%) and this sample was the best treatment with desirable attributes
for the production of non-fat and non-added sugar dairy dessert.
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Conclusion: It can be concluded that the concentration of κ-carrageenan and starch strongly influenced
the rheological and textural properties of dairy desserts, whereas the inulin content had little
effect on these attributes.</P>
Experiments and modeling of the viscoelastic behavior of polymeric gels
