ORIGINAL ARTICLE
Effect of inulin and whey protein concentrate on the physicochemical properties and shelf life of reduced-fat cream puffs
Narudee Onsri,
Chatrapa Hudthagosol,
Promluck Sanporkha,
Narudee Onsri
Department of Nutrition, Faculty of Public Health, Mahidol University, Bangkok, Thailand
Search for more papers by this authorChatrapa Hudthagosol
Department of Nutrition, Faculty of Public Health, Mahidol University, Bangkok, Thailand
Search for more papers by this authorCorresponding Author
Promluck Sanporkha
Department of Nutrition, Faculty of Public Health, Mahidol University, Bangkok, Thailand
Correspondence
Promluck Sanporkha, Department of Nutrition, Faculty of Public Health, Mahidol University. 420/1 Ratchawithi RD., Ratchathewi District, Bangkok 10400 Thailand.
Email: [email protected]
Search for more papers by this authorNarudee Onsri,
Chatrapa Hudthagosol,
Promluck Sanporkha,
Narudee Onsri
Department of Nutrition, Faculty of Public Health, Mahidol University, Bangkok, Thailand
Search for more papers by this authorChatrapa Hudthagosol
Department of Nutrition, Faculty of Public Health, Mahidol University, Bangkok, Thailand
Search for more papers by this authorCorresponding Author
Promluck Sanporkha
Department of Nutrition, Faculty of Public Health, Mahidol University, Bangkok, Thailand
Correspondence
Promluck Sanporkha, Department of Nutrition, Faculty of Public Health, Mahidol University. 420/1 Ratchawithi RD., Ratchathewi District, Bangkok 10400 Thailand.
Email: [email protected]
Search for more papers by this authorAbstract
This study used inulin at 20, 35, and 50% and whey protein concentrate (WPC) at 5, 10, and 15% in crust (CPC) and filling (CPF) of cream puffs. Addition of inulin and WPC significantly decreased the viscosity and specific volume. Using inulin at 20% retained a defined structure of CPC. In sensory evaluation, 20% inulin and 10% WPC formula received the highest scores of appearance and taste among the formulas. For CPF, too high viscosity was found in treatment using inulin at 35 and 50%. The panelists rated the 20% inulin and 5% WPC highest in texture, taste, odor, and overall acceptability. Thus, developed formula could reduce total energy from fat and increase 90% of dietary fiber and 19% of protein. Inulin and WPC were successfully used as fat replacers to extend shelf life of the storage times from 9 to 13 days while passing the microbiological standard.
Novelty impact statement
- Inulin and WPC could be used to replace fat in cream puff products.
- Inulin and WPC could extend the shelf life of cream puff products in terms of microbiological and sensory properties.
- Increasing WPC content more than 10% in filling formulation added undesirable sensory characteristics.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available from the corresponding author upon reasonable request.
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