Manufacturing a prebiotic whey beverage exploring the influence of degree of inulin polymerization

被引：63

作者：

Guimaraes, Jonas T. ^{[1
]}

Silva, Eric Keven ^{[2
]}

Rodrigues Costa, Ana Letcia ^{[2
]}

Cunha, Rosiane L. ^{[2
]}

Freitas, Monica Q. ^{[1
]}

Meireles, M. Angela A. ^{[2
]}

Cruz, Adriano G. ^{[3
]}

机构：

[1] Fluminense Fed Univ, Fac Vet, Dept Food Technol, Niteroi, RJ, Brazil

[2] Univ Campinas UNICAMP, Sch Food Engn, Campinas, SP, Brazil

[3] Fed Inst Sci & Technol Rio de Janeiro, Dept Food, Rio De Janeiro, RJ, Brazil

来源：

FOOD HYDROCOLLOIDS | 2018年 / 77卷

基金：

巴西圣保罗研究基金会;

关键词：

Prebiotic carbohydrate; Functional beverage; Dairy product; Gellan gum; HIGH-PRESSURE HOMOGENIZATION; ANNATTO SEED OIL; LOCUST BEAN GUM; STORAGE STABILITY; FUNCTIONAL FOODS; STARCH; GELS; MICROSTRUCTURE; RHEOLOGY; BEHAVIOR;

D O I：

10.1016/j.foodhyd.2017.11.021

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

In this work, we evaluated the influence of inulin degree of polymerization (DP) on the physical stability of a soursop flavored whey beverage aiming to obtain a novel prebiotic food product. We studied the effect of the inulin DP (DP >= 10 and DP >= 23) and their interactions with others stabilizers (gellan gum and gum acacia) to improve the whey beverage physical properties. The DP of inulin had an important effect on physical stability. The optical microscopy, particle size distributions, separation index, light backscatter scan analysis and the rheological behavior results were essential to prove the better efficiency of inulin with higher DP for the beverage stabilization. Furthermore, the use of gellan gum decreased the difference caused by inulin DP. The results observed were mainly attributed to the inulin capacity in forming gels, which seemed to be directly related to its dissolution and storage conditions. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：787 / 795

页数：9

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