Inulin-enriched dairy desserts: Physicochemical and sensory aspects

Spectral reflectance curves of skim milk (open symbols) and whole milk (solid symbols) samples without inulin (○) and containing different types of inulin (Δ = native; □ = short-chain; ∇ = long-chain inulin).

Flow curves of skim milk (a) and whole milk (b) samples without inulin (○) and containing different types of inulin (Δ = native; □ = short-chain; ∇ = long-chain inulin). Shear stress experimental values obtained from upward (solid symbols) and downward (open symbols) curve.

Consistency index values (a; K) and flow index values (b; n) of whole milk and skim milk samples without inulin (black) and containing native (light gray), short-chain (dark gray), and long-chain inulin (white). In each graph, different letters above bars denote significant differences between samples (α = 0.05).

Principal component analysis bi-plot of the samples evaluated (S = skim milk; W = whole milk; N = native inulin; SC = short-chain inulin; LC = long-chain inulin).