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...

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Bibliographic Details
Published in:Food biophysics 2011-12, Vol.6 (4), p.440-449
Main Authors: Arcia, Patricia L., Navarro, Sergio, Costell, Elvira, Tárrega, Amparo
Format: Article
Language:English
Subjects:
Analytical Chemistry
Biological and Medical Physics
Biophysics
Chemistry
Chemistry and Materials Science
Crystals
Dairy products
Desserts
Dietary fiber
Food Science
Original Article
Rheology
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Summary: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.
ISSN:1557-1858
1557-1866
DOI:10.1007/s11483-011-9224-1