Table 4.
Effect of fat content and inulin on total solids, viscosity and the sensory scores of milk drink (sucralose,72.6 ppm)
| Fat,% | Level of inulin,% | ||||
|---|---|---|---|---|---|
| 0 | 2 | 4 | 6 | 8 | |
| Total solids,% | |||||
| 0.5 | 9.0 am | 11.0 bm | 13.0 cm | 15.0 dm | 17.0 em |
| 1.0 | 9.5 an | 11.5 bn | 13.5 cn | 15.5 dn | 17.5 en |
| Viscosity, cP × 10−2 | |||||
| 0.5 | 189.9 am | 199.0 am | 212.0 bm | 242.7 cm | 289.1 dm |
| 1.0 | 198.1 am | 210.8 bm | 220.4 bcm | 254.5 cm | 298.7 dm |
| Appearance/Colour | |||||
| 0.5 | 7.9 am | 8.0 bm | 8.1 cm | 8.0 bm | 8.2 cm |
| 1.0 | 8.0 an | 8.1 abm | 8.1 bcm | 8.2 cdn | 8.2 dn |
| Flavour | |||||
| 0.5 | 7.2 am | 7.4 bm | 8.0 cm | 8.2 dm | 8.3 dm |
| 1.0 | 7.4 an | 7.8 bn | 8.2 cn | 8.4 dn | 8.4 dm |
| Consistency and mouthfeel | |||||
| 0.5 | 7.0 a | 7.3 b | 8.0 c | 8.1 c | 8.3 d |
| 1.0 | 7.1 a | 7.5 b | 8.0 c | 8.1 c | 8.4 d |
| Overall acceptability | |||||
| 0.5 | 7.4 a | 7.6 a | 8.0 b | 8.1 bc | 8.3 c |
| 1.0 | 7.5 a | 7.8 b | 8.1 c | 8.2 cd | 8.4 d |
Values with different superscripts in a row (a, b, c and d) and in a column (m and n) differ significantly (n = 3and 8, respectively for physico-chemical and sensory characteristics)