Effect of inulin and whey protein concentrate on the physicochemical properties and shelf life of reduced‐fat cream puffs

Abstract

This study used inulin at 20, 35 and 50% and whey protein concentrate (WPC) at 5, 10 and 15% in crust (CPC) and filling (CPF) of cream puffs. Addition of inulin and WPC significantly decreased the viscosity and specific volume. Using inulin at 20% retained a defined structured of CPC. In sensory evaluation, 20% inulin and 10% WPC formula received the highest scores of appearance and taste among the formulas. For CPF, too high viscosity was found in treatment using inulin at 35 and 50%. The panelists rated the 20% inulin and 5% WPC highest in texture, taste, odor and overall acceptability. Thus, developed formula could reduce total and energy from fat and increase 90% of dietary fiber and 19% of protein. Inulin and WPC were successfully used as fat replacer to extend shelf-life of the storage times from 9 to 13 days while passing the microbiological standard.