THE INFLUENCE OF INULIN AND PSYLLIUM ADDITION TO ICE-CREAM AND ITS EFFECTS ON THE SENSORIAL PROPERTIES

Abstract

The objective of this research was to investigate the effect of substituting fructose by different levels of inulin (3 and 6%) and the addition of psyllium fibers (3 and 6%) on the quality attributes of lingonberry ice cream. Five formulations comprised of the control sample using fructose and the other four samples applying inulin and psyllium fibers, respectively, were examined to determine: pH, total acidity, sugar content, viscosity, water activity, color analysis, and sensory properties in order to find their optimum ratios. A positive linear correlation between psyllium fibers addition and apparent viscosity of the lingonberry ice cream was observed. Supplementation of inulin fibers revealed that lingonberry ice cream with 3 % inulin had the most appealing sensory characteristics. The results suggest that the addition of inulin and psyllium fibers as fiber-enriching agents can be used in the ice cream industry in order to fortify the diet.