EFFECT OF INULIN ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF LOW-CALORIE SOUHAN DESSERT

Background and Aim: Souhan Dessert is a new form of Sohan, semi-solid and based on valuable compounds such as wheat germ, egg, saffron, honey, animal oil, etc. This product combines with industrial desserts, reminiscent of the delicious traditional taste of Iranian taste. With all these benefits, it s safe to say that this combination is very high-calories. The proposed research is aimed at producing low-calorie souhan,Methods: long chain inulin; as a peri-biotic factor, at 20, 40 and 60%, as a fat substitute.Results: The results of the tests showed that in addition to high points in the texture and color of the product, as well as the positive effect on the prevention of two-phase product and viscosity of the emulsion, Inulin caused a significant reduction in fat and calorie desserts. Regarding the processing of this composition and the addition of inulin after cooking at low temperature, we did not have any inulin decomposition that increases the glucose reduction. Inulin has been able to effectively prevent the growth of microbial agents by reducing the water activity and available water. and in terms of sensory properties, inulin did not have any negative effect on the sensory properties of this traditional dessert.Conclusion: According to the results of this study, this product can be used as an enhancement of nutritional health and human health.

Keywords:

Souhan Dessert , Inulin , Prebiotic , low-calorie