Search

In this study a possibility of inulin and polydextrose using in pro-healthy pudding production was investigated. Sensory evaluation and physical properties analysis such as apparent viscosity, hardness and colour components of experimental puddings were carried out. Fibers application decreased hardness and apparent viscosity of the analysed puddings. Inulin and polydextrose replacement did not significantly affects the brightness of the puddings, with the exception of appendix polydextrose (in quantities of 3.5 and 4%), which reduced their brightness. Based on extensive studies it was found that it is possible to use inulin and polydextrose in the production of chocolate puddings. Puddings with improved properties can be obtained with lower concentrations of the fibers. [ABSTRACT FROM AUTHOR]