33A-26 |
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J. R. DANIEL, Dept. of Foods & Nutrition, Purdue Univ., Stone Hall, West Lafayette, IN 47907 and H. H. Chong, Dept. of Food Science, Purdue Univ., 745 Agriculture Mall Drive, West Lafayette, IN 47907. Americans consume too much sucrose and too little fiber. A food ingredient that supplies fiber and serves as a sugar substitute would be useful. The objective of this study was to determine the extent to which low molecular weight inulin (LMWI) can replace sucrose in a reduced fat frozen dessert. Sensory evaluations were conducted for iciness, chewiness, sweetness and vanilla intensity. Color was measured using a Hunter colorimeter. Mix viscosity was measured using a Brookfield viscometer. Texture of products was determined by using the TA.XT2 Texture Analyzer. Substitution of LMWI for sugar causes changes in the texture and taste of the product. Replacing 50% of sugar with LMWI decreased sweetness and vanilla intensity. Substitution of LMWI for sugar (30%, 40% and 50%) increased chewiness and reduced iciness. No significant color difference between the experimental samples and control were noted. Texture of the test samples was softer than the control after freezing for 48 hours. LMWI substitution at 40% appears to be the optimum substitution level because this sample was most similar to the control. Electron microscopy showed differences in sizes of air cells, fat globules and ice crystals. The control had smaller air cells, larger fat globules and smaller ice crystals. These differences were not significant enough to affect the texture and taste of the products. LMWI can be used as a sugar replacer in reduced fat ice cream due to its ability to provide similar functionality as sugar. Utilization of inulin oligosaccharides in frozen desserts has two primary benefits, reduction of sucrose calories and incorporation of a dietary fiber source that has beneficial effects on blood cholesterol and HDL/LDL ratios. This study suggests that it is possible to replace 40% of the sucrose in a frozen dessert with LMWI without significantly altering its objective or sensory properties.
Session 33A, Carbohydrate: General
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