Evaluation of the gelatine as stabilizer on a fermented milk whith addition of inulin

Abstract

The possible use of gelatine as stabilizer in a hypocaloric fermented milk with addition of inulin as a source of soluble fiber was evaluated. It was continued the technology and formulation of the fermented milk without fibers implanted previously in the industry. It was considered an addition of inulin of 0.5 g/100 g of product corresponding to the contribution for a liter of the product of 20% of the daily minimum necessity of an individual's dietary fiber (25 g/day) and in the case of the gelatin, proportions of 0.00; 0.25 and 0.5%. It was evaluated the sineresis, gelling and consistency of the clot of the product. It was concluded that 0.5% of gelatin allowed the texture characteristics wanted in the fermented milk and that the reduction it affected the textural qualities of the gelling and consistency of the clot, with increase of the sineresis.