Sensory descriptive analysis and consumer acceptability of original “kaya” and “kaya” partially substituted with inulin

A study was done on the feasibility of inulin, a fructooligosaccharides with the health benefits of prebiotic, as partial sugar replacer in “kaya” by investigating the effects of different substitution levels (0%; control, 10%, 30% and 50%) on the sensory properties. The samples were investigated by 10 descriptive panelists for colour, sweetness, smoothness, firmness, adhesiveness and spreadability attributes before further evaluated by 100 consumers for acceptance levels. Consistent with the descriptive panel, the evaluation by the consumers showed formulated samples at 10% and 30% were comparable to the commercial “kaya” being no significant difference (p>0.05) found in acceptability scores. 50% substitution received lower acceptability scores and was significantly different (p<0.05) from the rest. Overall, this study clearly underlines that it is possible to substitute sugar by inulin in “kaya” formulation in amount of at least up to 30% to achieve the health benefits of inulin and sugar reduction, without imposing a negative impact on sensory perception and consumer liking.