Abstract
ABSTRACTThe effects of the addition of long‐ or medium‐chain length inulin (1, 3, 5%) on the friction coefficient and sensory profile of skimmed milk were determined and the correlation between these two sets of data was assessed. Tribological analysis showed that with inulin, the friction coefficient of skimmed milk could be decreased to the value of full fat milk, with long‐chain inulin being more effective than medium‐chain inulin. The addition of inulin had minor effects on mouthfeel; only attributes related to oral friction tended to be lower. Correlation analysis of the sensory and tribology data did not give a significant relationship. For milk with different fat contents trends were observed: a decrease in friction (due to a lowered fat content) tended to correlate with an increase in the attribute “creamy,” whereas the friction‐related attribute “thin as water” tended to be positively correlated with friction.PRACTICAL APPLICATIONSThe data show that friction is an important aspect of creamy mouthfeel. Tribology measurements give information about this parameter and can thus be used to assess the potential of food ingredients such as inulin to improve creaminess in (low fat) food products.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
