Effect of inulin and whey protein concentrate on the physicochemical properties and shelf life of reduced‐fat cream puffs

Journal of Food Processing and PreservationVolume 46, Issue 12 e16955 ORIGINAL ARTICLE Effect of inulin and whey protein concentrate on the physicochemical properties and shelf life of reduced-fat cream puffs Narudee Onsri, Narudee Onsri orcid.org/0000-0002-2516-746X Department of Nutrition, Faculty of Public Health, Mahidol University, Bangkok, ThailandSearch for more papers by this authorChatrapa Hudthagosol, Chatrapa Hudthagosol Department of Nutrition, Faculty of Public Health, Mahidol University, Bangkok, ThailandSearch for more papers by this authorPromluck Sanporkha, Corresponding Author Promluck Sanporkha [email protected] Department of Nutrition, Faculty of Public Health, Mahidol University, Bangkok, Thailand Correspondence Promluck Sanporkha, Department of Nutrition, Faculty of Public Health, Mahidol University. 420/1 Ratchawithi RD., Ratchathewi District, Bangkok 10400 Thailand. Email: [email protected]Search for more papers by this author Narudee Onsri, Narudee Onsri orcid.org/0000-0002-2516-746X Department of Nutrition, Faculty of Public Health, Mahidol University, Bangkok, ThailandSearch for more papers by this authorChatrapa Hudthagosol, Chatrapa Hudthagosol Department of Nutrition, Faculty of Public Health, Mahidol University, Bangkok, ThailandSearch for more papers by this authorPromluck Sanporkha, Corresponding Author Promluck Sanporkha [email protected] Department of Nutrition, Faculty of Public Health, Mahidol University, Bangkok, Thailand Correspondence Promluck Sanporkha, Department of Nutrition, Faculty of Public Health, Mahidol University. 420/1 Ratchawithi RD., Ratchathewi District, Bangkok 10400 Thailand. Email: [email protected]Search for more papers by this author First published: 29 July 2022 https://doi.org/10.1111/jfpp.16955Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat Abstract This study used inulin at 20, 35, and 50% and whey protein concentrate (WPC) at 5, 10, and 15% in crust (CPC) and filling (CPF) of cream puffs. Addition of inulin and WPC significantly decreased the viscosity and specific volume. Using inulin at 20% retained a defined structure of CPC. In sensory evaluation, 20% inulin and 10% WPC formula received the highest scores of appearance and taste among the formulas. For CPF, too high viscosity was found in treatment using inulin at 35 and 50%. The panelists rated the 20% inulin and 5% WPC highest in texture, taste, odor, and overall acceptability. Thus, developed formula could reduce total energy from fat and increase 90% of dietary fiber and 19% of protein. Inulin and WPC were successfully used as fat replacers to extend shelf life of the storage times from 9 to 13 days while passing the microbiological standard. Novelty impact statement Inulin and WPC could be used to replace fat in cream puff products. Inulin and WPC could extend the shelf life of cream puff products in terms of microbiological and sensory properties. Increasing WPC content more than 10% in filling formulation added undesirable sensory characteristics. CONFLICT OF INTEREST The authors have declared no conflicts of interest for this article. 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