Abstract
Demand for health oriented products such as low calorie and high fiber foods is increasing. One such recent trend is to decrease fat content in food products to overcome health problems such as obesity, coronary health diseases and diabetes, among others. However, such products must have been favorite texture features. Fat content modification results in flavor and textural variants, which are important factors for consumer perception and market success. The objective of this study was to examine the effects of addition of inulin to cheese-making milk, at 8% (treatment CI,8), 10% (treatment CI,10) and 12% (treatment CI,12) (w/w), on the textural and sensory properties of a wheyless cream cheese in which about 60% the typical fat content was replaced by inulin. Results highlighted that hardness, gumminess and chewiness significantly increased (p
