Formulation and Development of a New Prebiotic Cereal-based Dairy Dessert: Rheological, Sensory and Physical Attributes

抄録

This study aimed to develop a new prebiotic dairy dessert by adding different concentration of cereal flours (10 – 16% w/w), inulin (6 and 8% w/w) and sugar (2 and 4% w/w) into dairy dessert formulation. A mixture design approach was used to create nine formulation of dessert samples. Desserts were evaluated by consumers who were asked to answer a check-all-that-apply (CATA) question. Water holding capacity (WHC) and syneresis values were also measured. Based on our results different concentration of flour, inulin and sugar resulted in different sensory and rheological properties. Dessert samples with higher content of inulin and sugar had lesser consistency coefficient and storage modulus. Samples with higher level of flour and lower level of inulin and sugar had good physical stability and presented appropriate sensory characteristics. Results showed that data from both consumers' response to CATA question and rheological measurements presented the same information.