Inulin as texture modifier in dairy products

被引：271
|
作者：
Meyer, D. [1 ]
Bayarri, S. [2 ]
Tarrega, A. [2 ]
Costell, E. [2 ]
机构：
[1] Sensus, NL-4704 RG Roosendaal, Netherlands
[2] CSIC, Inst Agroquim & Tecnol Alimentos, Valencia 46980, Spain
来源：
FOOD HYDROCOLLOIDS | 2011年 / 25卷 / 08期
关键词：
Inulin; Dairy; Texture; Rheology; Fat replacement; FAT ICE-CREAM; PHYSICOCHEMICAL CHARACTERIZATION; RHEOLOGICAL PROPERTIES; SENSORY PROPERTIES; REDUCED-FAT; LACTOBACILLUS-PARACASEI; FRUCTO-OLIGOSACCHARIDES; INSTRUMENTAL TEXTURE; MILK BEVERAGES; FLOW BEHAVIOR;
D O I：
10.1016/j.foodhyd.2011.04.012
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
In this review we will describe the application of inulin for texture improvement in a variety of dairy applications as this is one of the most important application areas. The effects of inulin in these systems as a fat replacer, i.e. how it can be used to mimic the features of fat for mouthfeel and creaminess, and how these effects may be related to changes in rheology of the food system will be described for liquid, semi-solid and solid dairy products. (C) 2011 Elsevier Ltd. All rights reserved.
引用
收藏
页码：1881 / 1890
页数：10
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