Abstract
Long-chain inulin in the presence of water forms a particulate gel of inulin crystals that can not only improve the consistency of low-fat products, but can also be responsible for a rough sensation. The objective of this work was to study the rheological properties and microstructure of inulin-enriched desserts when using seeding to control inulin particle size. Dairy desserts were prepared with 2. 5%, 5% and 7. 5% of long-chain inulin, and during cooling, they were seeded with a small amount of powdered inulin. After 1, 4 and 7 days of refrigerated storage, the rheological properties and microstructure of samples were studied and compared with control (unseeded) samples. Results indicated that seeding had a significant effect on both rheological properties and microstructure of desserts. For all inulin concentrations, the seeding technique favoured a faster formation of a greater amount and more regular sized inulin particles.
| Original language | English |
|---|---|
| Pages (from-to) | 440-449 |
| Number of pages | 10 |
| Journal | Food Biophysics |
| Volume | 6 |
| Issue number | 4 |
| DOIs | |
| State | Published - Dec 2011 |
| Externally published | Yes |
Keywords
- Inulin
- Microstructure
- Rheological properties
- Seeding