title: Fat replacers in low-fat carboxymethyl cellulose dairy beverages: Color, rheology, and consumer perception.
abstract: Low-fat foods are an interesting option for consumers interested in health-related issues or in maintaining adequate body weight; however, fat reduction may influence consumer acceptance of the end product. This study aims to obtain information about the effectiveness of λ-carrageenan and a blend (50:50) of short- and long-chain inulin as fat replacers in dairy beverages prepared with carboxymethyl cellulose (CMC) and to determine to what extent consumers perceive instrumental color and rheological differences among samples. Results showed that both λ-carrageenan and the inulin blend could be used as fat replacers in CMC-based dairy beverages and that consumers could distinguish among samples that differed in color and rheological behavior.
authors.affiliation: Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Avenida Agustín Escardino 7, 46980, Paterna (Valencia), Spain.
authors.forename: C
authors.initials: C
authors.lastname: Arancibia
authors.forename: E
authors.initials: E
authors.lastname: Costell
authors.forename: S
authors.initials: S
authors.lastname: Bayarri
mesh_terms: D000818:Animals; D001628:Beverages / Q000032:analysis*; D002266:Carboxymethylcellulose Sodium / Q000008:administration & dosage*; D002351:Carrageenan / Q000008:administration & dosage*; D003116:Color; D003258:Consumer Behavior; D003611:Dairy Products / Q000032:analysis*; D018752:Diet, Fat-Restricted; D004041:Dietary Fats / Q000008:administration & dosage*; D019358:Fat Substitutes / Q000008:administration & dosage*; D005511:Food Handling / Q000379:methods; D006801:Humans; D007444:Inulin / Q000737:chemistry*; D010465:Perception; D012212:Rheology
chemical_list: D004041:Dietary Fats; D019358:Fat Substitutes; D002351:Carrageenan; D007444:Inulin; D002266:Carboxymethylcellulose Sodium