Effect of Inulin Seeding on Rheology and Microstructure of Prebiotic Dairy Desserts
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-enri...
| Autores: | , , , |
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| Tipo de documento: | artigo |
| Estado: | Versão publicada |
| Data de publicação: | 2011 |
| País: | Uruguay |
| Recursos: | Laboratorio Tecnológico del Uruguay |
| Repositório: | Catálogo digital del LATU |
| Idioma: | inglês |
| OAI Identifier: | oai:PMBOAI:32278 |
| Acesso em linha: | https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=32278 |
| Access Level: | Acceso aberto |
| Palavra-chave: | PREBIÓTICOS PRODUCTOS LÁCTEOS REOLOGÍA |
| Resumo: | 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. |
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