Table 6.
Effect of sugar replacement and inulin on total solids and viscosity of milk drink (0.5% fat)
| Sugar replacement,% | Level of inulin,% | ||||
|---|---|---|---|---|---|
| 0 | 2 | 4 | 6 | 8 | |
| Total solids,% | |||||
| 0 | 15.4 ak | 17.4 bk | 19.4 ck | 21.4 dk | 23.4 ek |
| 25 | 13.9 al | 15.9 bl | 17.9 cl | 19.4 dl | 21.9 el |
| 50 | 12.4 am | 14.4 bm | 16.4 cm | 18.4 dm | 20.4 em |
| 75 | 10.9 an | 12.9 bn | 14.9 cn | 16.9 dn | 18.9 en |
| 100 | 9.4 ao | 11.4 bo | 13.4 co | 15.4 do | 17.4 eo |
| Viscosity, cP × 10−2 | |||||
| 0 | 284.3ak | 297.9 bk | 317.4 ck | 363.4 dk | 386.5 ek |
| 25 | 277.4 al | 290.6bl | 309.6 cl | 354.5 dl | 379.5 el |
| 50 | 256.8 am | 269.0bm | 286.5 cm | 329.0 dm | 358.9 em |
| 75 | 237.5 an | 248.8bn | 281.1 cn | 303.5 dn | 339.6 en |
| 100 | 232.1 ao | 243.2bo | 273.3 co | 296.7 do | 334.2 eo |
Values with different superscripts in a row (a, b, c, d and e) and in acolumn (k, l, m, n and o) differ significantly (n = 3)