ArticleFood science & nutrition2024
Low-calorie functional dairy dessert enriched by prebiotic fibers and high antioxidant herbal extracts: A study of optimization and rheological properties.
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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2 citing papers in PubMed.
- Development of a Dairy Product Enriched With Oleaster Flour: A Novel Gluten-Free Functional Pudding.Food science & nutrition · 2026Article
- Low-calorie functional dairy dessert enriched by prebiotic fibers and high antioxidant herbal extracts: A study of optimization and rheological properties.Food science & nutrition · 2024Article
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Abstract
The formulations of functional low-calorie dairy dessert, enriched with inulin/polydextrose (as a starch substitute), and ginger/cinnamon extract (as a flavor component and natural antioxidants), were developed and optimized by the D-optimal mixed design method. In the first stage, using the hedonic sensory evaluation and syneresis data, the optimal concentrations of inulin and polydextrose were obtained as 2.49% inulin and 1.51% polydextrose, respectively. The steady shear rheological test showed that the replacement of starch with inulin and polydextrose caused a decrease in apparent viscosity in all dessert samples. This decrease was higher in the samples containing polydextrose than those containing inulin. The replacement of starch with inulin and polydextrose also reduced the hysteresis loop area and thixotropic behavior. In the second stage, 0-0.4% of ginger and cinnamon extracts were added to the optimum sample and then the antioxidant and color properties of dessert samples were evaluated. The lightness (
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