Effect of fat replacement by inulin on the physicochemical properties and sensory attributes of low-fat margarine

This study investigated the effect of aqueous inulin gel, as a fat substitute (FS), on the physicochemical properties and sensory acceptance of low-fat margarine (LFM). Inulin gel (35% w/v) was added to the margarine formulations at proportions of 10%–60% and the resulting LFMs compared with full-fat margarine. Rheological analysis showed that the apparent viscosity, elastic modulus (G′) and viscous modulus (G″) of the LFMs decreased with increasing proportions of FS, whereas the thermal stability increased. Textural analysis showed that the hardness and consistency of all LFMs decreased gradually with increasing FS addition, but the fat crystal type was not affected. E-nose analysis showed that the aroma volatile profiles of LFMs were changed by FS, including a decrease in sulfide content. The addition of FS lightened the color of LFM, but achieved a smoother texture and mouth-feel. The overall sensory acceptability score of LFM was highest at FS additions of 20%–40% and the optimal addition was 40%, from all considerations. These findings indicate that margarine can be made with acceptable sensory attributes, while markedly reducing fat content, through the addition of inulin gel. • LFM had lower elastic and viscous moduli than full-fat margarine (FFM). • The hardness and consistency of LFM decreased with increasing ratios of inulin gel. • LFM with inulin gel had the same fat crystal type as FFM. • Fat substitution significantly reduced the volatile sulfide content of LFM. • Replacement of 40% of the fat in LFM retained the sensory acceptability of FFM.