Hafiz Khuram Wasim ASLAM, Muhammad SAEED, Azam SHAKEEL, İmran PASHA, Muhammad Asim SHABBIR, Muhammad Siddique RAZA

Extraction of Inulin from Cichorium intybus and its application as fat replacer in yoghurt

ISSN: 1307-1130
Yayın Aralığı: 6
Başlangıç: 2007
Yayıncı: Nobel Bilim ve Araştırma Merkezi

Inulin is significant ingredient used in food industry that functions technologically as a fat replacer often without compromising taste and texture. In this study inulin was extracted from the chicory roots and the effect of inulin addition as a fat replacer on the physiochemical, microbiological and sensory properties of non-fat yoghurt was investigated. The supplementation of chicory inulin reduced the magnitude of firmness in comparison with non-inulin supplemented non-fat yoghurt. Higher values of acidity were observed due to the more microbial fermentation in the inulin containing yoghurt as compared to non-inulin yoghurt and were in the range of 0.56 to 0.75 during storage days. Syneresis in control sample increased from 43.9% to 47.9% during the storage study. However inulin addition at different treatment enhanced syneresis from 44.5% to 47.6%. Inulin addition at various concentrations caused an increase in the TPC due to its probiotic effect. No effects of inuline addition on fat and protein contents were observed. Non-fat yoghurt supplemented with inulin demonstrated sensory behavior better than that of the control yoghurt. The most important effect of the addition of inulin to non-fat yoghurt is an increase in the sensory attributes appearance, body and texture, taste and mouthfeel, overall acceptability. On an average, yoghurt supplemented with 1 to 2% inulin was better in overall acceptance as compared to control yoghurt

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