.When the fat was replaced with the

.When the fat was replaced with the SC/LC inulin blend, its effect
on texture was found to be different depending on the CMC
concentration. When CMC concentration was 1.3%, the low-fat
sample with the added inulin blend was perceived as less thick and
significantly smoother than the control sample while no significant
difference were detected in creaminess (Fig. 8c). This confirmed that
even when the rheological behaviour of products with different fat
content was alike, during consumption the orally perceived texture
is not always the same. A similar fact was found by Gallardo-
Escamilla, Kelly, and Delahunty (2007) when they observed that
equiviscous fermented whey beverages, with different added
hydrocolloids, were perceived as having different thicknesses and
by Villegas, Carbonell, and Costell (2008), who detected differences
in perceived thickness between equiviscous milk and soymilk
vanilla beverages. In samples with 1.5% of CMC the effect of
adding inulin was different, being similar to that observed when
l-carrageenanwas added. In samples with this CMC concentration,
there were no significant difference in thickness, smoothness and
creaminess between the full-fat sample and the low-fat sample
(Fig. 8d). With regard to flavour, as happened when l-carrageenan
was added, low-fat samples were perceived as being significantly
sweeter and having a more intense vanilla flavour.
Differences in sensory attribute intensities were also analysed
between low-fat samples with either of the fat replacers, i.e 0.03%
l-carrageenan and 9% inulin blend (Fig. 9). For both CMC
concentrations, the samples with l-carrageenan were perceived as
significantly thicker and there was a tendency to qualify their
texture as less smooth and less creamy than the samples with the
inulin blend, although the differences were only significant for
smoothness in the samples with 1.3% CMC. Brennan and Tudorica
(2008) observed that, the incorporation of native inulin at high
levels (6%) to low-fat products significantly improved the perceived
creaminess and mouthfeel of the product, and the resulting texture
was perceived as smoother. Regarding flavour differences, samples
with the inulin blend were perceived as significantly sweeter and as
having greater vanilla flavour intensity than the samples with lcarrageenan
(Fig. 9). Differences in sweetness and vanilla flavour
can be explained by both the higher consistency perceived in
samples with l-carrageenan and the higher proportion of mono
and disaccharides in short-chain inulin.