| Título: | Effect of Inulin Seeding on Rheology and Microstructure of Prebiotic Dairy Desserts |
| Autores: | ARCIA, PATRICIA, Autor ; NAVARRO, SERGIO, Autor ; ELVIRA COSTELL, Autor ; AMPARO TÁRREGA, Autor |
| Tipo de documento: | documento electrónico |
| Fecha de publicación: | 2011 |
| ISBN/ISSN/DL: | 69280 |
| Dimensiones: | pp. 440-449 |
| Nota general: | En: Food Biophysics No 6, 2001 |
| Langues: | Inglés |
| Clasificación: | |
| Resumen: | 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. |
| Creative Commons : | CC BY-NC-ND |
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