Development of a Fermented Dairy Product as an Ingredient to be Added to Low-Fat Bakery Goods : Instrumental and Sensory Analyses of Textural and Aromatic Characteristics

Abstract

Consumer demand for healthy foods has been increasing for a few decades. In the formulations of their low-fat products, most food manufacturers use artificial aroma and texturing agents. However, the additives used are often judged negatively by consumers. Fermented ingredients with aromatic and textural attributes could provide a good alternative to additives. In this study, the effect of fermented dairy ingredients on low-fat brioches is studied at two levels via sensory and instrumental analyses.

Keywords

• exopolysaccharides
• leuconostoc mesenteroïdes
• lactic acid bacteria
• rheology.