Development and characterisation of a sugar ‐free milk‐based dessert formulation with fig (Ficus carica L.) and carboxymethylcellulose

The objective of this study was to develop an optimum formula for ‘Shir Anjir’, an Iranian dessert containing milk, dried fig (13, 16.5, 20%) and carboxymethylcellulose (CMC) (0, 0.35, 0.7%) with no added sugar. Apparent viscosity, flow behaviour indices, pH, acidity (% lactic acid), total solid and colour parameters were compared. Sensory tests were performed to evaluate degree of liking of colour, appearance, taste, texture, mouthfeel and general acceptance. Figs and CMC influenced the dessert's characteristics. The most popular formula contained milk, 16.5% figs and 0.7% CMC and had an apparent viscosity of 3.78 Pa·s at 5 °C, exhibiting a shear‐thinning behaviour.

Source: International Journal of Dairy Technology - November 1, 2017 Category: Nutrition Authors: Mastaneh Jahromi, Mehrdad Niakousari Tags: Original Research Source Type: research