Inulin as texture modifier in dairy products

被引：274
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
相关论文
共 93 条
[71]   Sensory attributes and storage life of reduced fat ice cream as related to inulin content [J].
Schaller-Povolny, LA ;
Smith, DE .
JOURNAL OF FOOD SCIENCE, 1999, 64 (03) :555-559
[72]   Effect of water content and molecular weight on the moisture isotherms and glass transition properties of inulin [J].
Schaller-Povolny, LA ;
Smith, DE ;
Labuza, TP .
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2000, 3 (02) :173-192
[73]  
Schaller-Povolny LA, 2001, MILCHWISSENSCHAFT, V56, P25
[74]   Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallisation and glass transition phenomena [J].
Soukoulis, Christos ;
Lebesi, Dimitra ;
Tzia, Constantina .
FOOD CHEMISTRY, 2009, 115 (02) :665-671
[75]   Chemical modification of inulin, a valuable renewable resource, and its industrial applications [J].
Stevens, CV ;
Meriggi, A ;
Booten, K .
BIOMACROMOLECULES, 2001, 2 (01) :1-16
[76]   Texture is a sensory property [J].
Szczesniak, AS .
FOOD QUALITY AND PREFERENCE, 2002, 13 (04) :215-225
[77]   Effect of inulin addition on rheological and sensory properties of fat-free starch-based dairy desserts [J].
Tárrega, A. ;
Costell, E. .
INTERNATIONAL DAIRY JOURNAL, 2006, 16 (09) :1104-1112
[78]   Effect of composition on the rheological behaviour and sensory properties of semisolid dairy dessert [J].
Tarrega, A. ;
Costell, E. .
FOOD HYDROCOLLOIDS, 2006, 20 (06) :914-922
[79]   Rheological characterization of semisolid dairy desserts.: Effect of temperature [J].
Tárrega, A ;
Durán, L ;
Costell, E .
FOOD HYDROCOLLOIDS, 2005, 19 (01) :133-139
[80]   Storage stability of starch-based dairy desserts containing long-chain inulin: Rheology and particle size distribution [J].
Torres, J. D. ;
Tarrega, A. ;
Costell, E. .
INTERNATIONAL DAIRY JOURNAL, 2010, 20 (01) :46-52
12345678910