Hydrogel based dessert of low calorie content

Abstract

The aim of this investigation is to address the technological challenge of producing gelled desserts that are (i) less fattening than their traditional counterparts, by replacing fat (milk cream) by whey protein isolate and/or soy protein isolate and replacing sucrose (beet sugar) by a lower concentration of fructose, and that (ii) overcome religious and ethical constraints on acceptability by replacing the animal protein gelatin with polysaccharides of plant, bacterial or algal origin. The polysaccharides assessed included alginate, pectin, konjac glucomannan, xanthan and guar gum, singly or in binary mixtures.Organoleptic quality of trial products was evaluated by subjective assessment of taste, consistency, aroma and appearance. Analysis of texture indicators of desserts was carried out. Underlying structure and interactions were probed objectively by turbidimetric measurements of particle size. Probable shelf-life was assessed by measurements of moisture content and water activity.Several organoleptically-acceptable and economically-viable low-calorie formulations were identified; one of these successfully reproduces the essential attributes of a well-established and widely-consumed traditional dessert.