Investigating the Effects of Inulin as a Carbohydrate Based Fat Replacer on Rheological and Sensory Properties of UHT Cream

The problems associated with the consumption of high-fat foods have increased the requirement to use new formulations based on fat replacer. Inulin has textural properties and it’s a prebiotic source. Due to the cream’s wide usage in dairy industry, it is tried to make cream with textural and organoleptic characteristics that contains the least amount of calories. Meanwhile, Table cream (30%) was used as basis for production and the treatments were added to the different containers which contain skim milk and the temperature was raised to about 70 °C to completely dissolve the mixture. Then, skim milk containing hydrocolloids (T1 = 0, T2 = 0.5%, T3 = 1%, T4 = 1/5%, T5 = 2 and T6 = 2/5% w/w) were added to the cream tanks until the fat percentage was reached to 10%. After performing of the "two-stage homogenization" process which carried out at 150 bar under temperature of 70 °C, the pasteurization process was executed. The control sample was prepared with a fat content of 30%. After packing, samples stability was investigated every 10 days during the 2 months by rheological, physicochemical and sensory tests. In this study in order to analysis of the results, ANOVA and Duncan's multiple range test (P˂5%) were used and all tests were done in three replications. According to the results of this study, in terms of physicochemical and rheological properties, T6 and T5 treatments and regarding to sensory characteristics T1, T2 and T3 treatments found as superior formulations in maintenance periods.