Production and Evaluation of Physicochemical Properties of Low-Fat Flavoured Cream Using Date Sugar and Inulin

In general, excess plant and animal fats consumption leads to human health problmes. The aim of this study was to produce low-fat flavored cream with inulin as a fat substitute and date syrup as a sweetener. In this research, date syrup, in four levels of 0, 5, 7 and 10% was added as sweetener and inulin in four levels 0, 4, 6 and 8%. It was observed that with increasing inulin content in treatments, the apparent viscosity increased (p <0.05) and by increasing the amount of date syrup, the pH and viscosity of the samples are reduced (p <0.05). By adding inulin and date syrup, the amount of watering down decreased, but there was no significant difference between the samples. In the sensory evaluation, the best sample was the treatment with 7% date syrup and 4% inulin. The results of this study indicated that inulin and date syrup can be used to improve the physicochemical properties and taste in the low-fat cream.