THE EFFECTS OF SUGAR SUBSTITUTE AND INULIN AS FAT MIMETIC ON THE PHYSICOCHEMICAL PROPERTIES OF SUGAR-FREE REDUCED-FAT DAIRY DESSER

Background and Aim: Dairy desserts are high calorie products with high fat and sucrose contents and are the most common used dairy products worldwide. The aim of this work was evaluate the effect of sucrose replacement by single sweeteners and blends of sweeteners in reduced fat dairy dessert and the effect of inulin as fat substitutes in reduced fat dairy desserts, and its influence on the textural and sensory properties were studied.Methods: Dairy desserts were sweetened using different combinations of sucrose (S) and the sugar replacements sucralose (Su, Sucaryl) and Stevia (St, Dulri) using a mixture experimental design. The samples with the best sensorial and physical properties were selected to perform the test with inulin addition at 2% and 3.5% (w/w). Results: The combination of 50%St+50%Su presented the highest sensorial acceptability, and there was no statistically significant difference with the control 100%S (P> 0.05). The addition of inulin to the fat-reduced dessert sweetened with the combination of 50%St+50%Su decreased the syneresis, and as a consequence, stability increased. The syneresis of this sample kept a constant value during storage and it was significantly lower than the control sample, 100%S (P<0.05). Conclusion: In this work, we have developed a formulation with sugar-free and reduced-fat content sweetened with combinations of St and Su using inulin as a fat substitute, with improved sensory and physical properties.

Keywords:

Sugar-free dairy dessert , reduced fat dairy dessert