抄録
Fructooligosaccharide is a scarcely digestible saccharide which is obtained from sucrose and has an intense activity in promoting the growth of bifid bacteria. The effects of fructooligosaccharide content on physical properties of Italian milk jelly were studied. The sugar of 0,25,50,75 and 100%used in the Italian milk jelly was replaced with Mo-G. The physical properties were measured by a creep meter and the sensory test was carried out by Scheffe's paired comparison. Relationship between the physical properties and the sensory evaluation were examined. The results obtained were as follows;
(1) Both values of texture properties and rupture properties decreased with increasing Mo-G content.
(2) The sensory test showed that the increase of Mo-G content gave Italian milk jelly less elastisty. less sweetness, and less taste. But in the case of firmness and overall acceptance the sample prepared by using 25% Mo-G was highly evaluated. The sensory evaluation didn't always correspond to the physical properties.
(3) These results suggest that substituting Mo-G for 25% of sugar is appropriate, in order to keep desirable property of Italian milk jelly.
