Influence of κ-Carrageenan, Modified Starch and Inulin Addition on Rheological and Sensory Properties of Non-fat and Non-added Sugar Dairy Dessert

Conclusion: It can be concluded that the concentration of κ-carrageenan and starch strongly influenced the rheological and textural properties of dairy desserts, whereas the inulin content had little effect on these attributes.
Source: Current Nutrition and Food Science - Category: Nutrition Source Type: research