Rheology, microstructure and sensory properties of low-fat milk jam: Influence of inulin type, sucrose content, sodium bicarbonate and calcium chloride

We examined the effect of two types of inulin with combinations of sucrose, sodium bicarbonate and calcium on the compositional, colour, rheological and sensory properties of low-fat milk jams (dulce de leche). The two types of inulin had similar effect on the properties of milk jams, with some differences in consistency of the product. An increase in the storage and loss modulus and a decrease in flow behaviour of milk jams was observed after calcium addition. As sucrose content decreased, titratable acidity decreased; however, ash and the colour values L∗, a∗, and b∗ increased. A negative correlation between pH and L∗ (lightness) (P < 0.01) was found due to sodium bicarbonate used during production to support the Maillard reaction. The results suggest that inulin can be used to improve the structure and rheological characteristic and sensory scores of the product with the combination of calcium.