Consumer Acceptability of Low Fat Foods Containing Inulin and Oligofructose

ABSTRACT Inulin and oligofructose were used as fat replacers in Anzac cookies, blueberry muffins, carrot cake, chocolate cake, lemon cheesecake, ice cream, and beef sausages at levels ranging from 4 to 13g/100g, achieving a significant reduction in fat content (20% to 80% relative). These foods were...

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Bibliographic Details
Published in:Journal of food science 2003-06, Vol.68 (5), p.1850-1854
Main Authors: Devereux, H.M., Jones, G.P., Mccormack, L., Hunter, W.C.
Format: Article
Language:English
Subjects:
Baked goods
Biological and medical sciences
Cereal and baking product industries
fat replacer
Flavors
Food industries
Food science
fructans
Fundamental and applied biological sciences. Psychology
inulin
low-fat
Meat and meat product industries
Oils & fats
sensory
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Summary:ABSTRACT Inulin and oligofructose were used as fat replacers in Anzac cookies, blueberry muffins, carrot cake, chocolate cake, lemon cheesecake, ice cream, and beef sausages at levels ranging from 4 to 13g/100g, achieving a significant reduction in fat content (20% to 80% relative). These foods were rated as acceptable by an untrained taste panel, but scored consistently lower than their full‐fat counterparts (controls). Regression analysis showed that, unlike the controls, texture was more important than flavor in determining overall acceptability of the low‐fat foods. Inulin and oligofructose are readily incorporated into bakery and meat formulations, but their use might be limited by adverse physiological effects when consumed at high levels.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2003.tb12341.x