We examined the effect of two types of inulin with combinations of sucrose, sodium bicarbonate and calcium on the compositional, colour, rheological and sensory properties of low-fat milk jams (dulce de leche). The two types of inulin had similar effect on the properties of milk jams, with some differences in consistency of the product. An increase in the storage and loss modulus and a decrease in flow behaviour of milk jams was observed after calcium addition. As sucrose content decreased, titratable acidity decreased; however, ash and the colour values L∗, a∗, and b∗ increased. A negative correlation between pH and L∗ (lightness) (P < 0.01) was found due to sodium bicarbonate used during production to support the Maillard reaction. The results suggest that inulin can be used to improve the structure and rheological characteristic and sensory scores of the product with the combination of calcium.

我们研究了两种菊粉与蔗糖、碳酸氢钠和钙的组合对低脂牛奶果酱 (dulce de leche) 的成分、颜色、流变学和感官特性的影响。两种菊粉对奶酱的特性影响相似，但产品的稠度存在一些差异。添加钙后，观察到储存和损耗模量的增加以及牛奶果酱流动行为的减少。随着蔗糖含量的降低，可滴定酸度降低；然而，灰分和颜色值L∗、a∗和b∗增加了。pH 值和L*（亮度）之间呈负相关（P < 0.01) 是由于在生产过程中使用了碳酸氢钠来支持美拉德反应。结果表明，菊粉与钙结合可改善产品的结构、流变特性和感官评分。