Effects of fat replacement with inulin gel on the physicochemical and sensory properties of brownies

Abstract

The objective of this research was to investigate the effects of fat replacement with inulin gel on the physicochemical and sensory properties of brownies, with fat substitution at levels of 0, 25, 35, 50, 65, 75, and 100% (w/w). The replacement of fat with inulin gel resulted in a significant decrease in batter viscosity, whereas batter density significantly increased (p≤0.05). The specific volume and height of the brownies with inulin gel as a fat replacer were significantly lower than those of the control (p≤0.05). The water activity (aw) values of brownies with inulin gel as a fat replacer ranging from 0.7776 to 0.8280. Brownies with 100% fat replacement using inulin gel exhibited the lowest fat content at 2.11% (dry basis). The lightness (L*) of brownie crumbs formulated with inulin gel as a fat replacer significantly increased (p≤0.05), with values ranging from 36.57 to 38.14. The hardness of the brownies increased with increasing levels of inulin gel as a fat replacer. Sensory evaluation results indicated that brownies with 25% fat replacement using inulin gel showed no significant differences in appearance, color, flavor, taste, texture, and overall liking compared to the control (p>0.05). The mean overall liking score for this formulation was 6.91 (like slightly to like moderately).