Effect of fat substitution using long‐chain inulin and fortification with microencapsulated calcium in the rheological and sensory properties of yogurt mousse

Abstract

AbstractThis study aimed to evaluate the effect of fat substitution using long‐chain inulin and fortification with microencapsulated calcium carbonate in the overrun, rheological, and sensory properties of yogurt mousse by applying the response surface methodology. Large and small deformations, rheological tests, and sensory profiles by a multidimensional approach were performed to 19 experimental runs. Fat (0.0–8.0%), inulin (0.0–4.8%), and calcium (0.0–1.0%) were the independent variables; whereas overrun, rheological parameters, and sensory texture attributes were the response variables. The results indicated that inulin had a significant influence over all the rheological responses and creaminess of yogurt mousses; fat had important effects in the overrun and sensory texture, and calcium positively influenced the viscoelasticity and flow behavior of the product. The chalky texture was not affected by microencapsulated calcium. Finally, a formulation containing 2.8% fat, 4.8% inulin, and 1.0% microencapsulated calcium met rheological and sensory characteristics comparable to a full‐fat, non‐fortified yogurt mousse.Practical ApplicationFat substitution using long‐chain inulin and fortification with microencapsulated calcium carbonate in yogurt mousse could facilitate the development of dairy products with improved nutritional value, texture, and sensory quality. Inulin and microencapsulated calcium carbonate are functional ingredients that could increase the crosslinking interactions of the milk proteins in yogurt, enhancing yogurt texture. Moreover, inulin is a prebiotic polysaccharide that favors calcium bioavailability. Therefore, the knowledge of yogurt mousse rheological and sensory properties through varying the fat, inulin, and calcium content would provide valuable information in the manufacturing process of this product. The evidence presented in this study would be useful for the dairy industry in the development of reduced‐fat and mineral‐fortified products and predicting aerated desserts' texture.