Influence of the chain-length distribution of inulin on the rheology and microstructure of prebiotic dairy desserts

被引：54

作者：

Tarrega, A. ^{[1
]}

Torres, J. D. ^{[1
]}

Costell, E. ^{[1
]}

机构：

[1] CSIC, Phys & Sensory Properties Lab, Inst Agroquim & Tecnol Alimentos, Burjassot 46100, Valencia, Spain

来源：

JOURNAL OF FOOD ENGINEERING | 2011年 / 104卷 / 03期

关键词：

Rheology; Microstructure; Inulin; Length-chain; Storage; LOW-FAT; SENSORY PROPERTIES; ICE-CREAM; FRUCTANS; GELS; STABILITY; QUALITY; SYSTEMS; COLOR;

D O I：

10.1016/j.jfoodeng.2010.12.028

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The changes in theological properties and microstructure of inulin-enriched custard desserts were studied for a seven-day period of refrigerated storage. Desserts prepared with 7.5% short-chain inulin (CLR), long-chain inulin (TEX), native inulin (IQ), and a mixture of short and long-chain inulin (MIX) were compared. Rheological changes and inulin aggregates formation were not observed in CLR samples during the seven-day storage period. However TEX. MIX and IQ samples formed inulin aggregates and consequently became more thixotropic, consistent and elastic. These rheological changes, the rate of the inulin aggregates formation and the percentage of volume occupied by them varied among samples in the following order TEX > MIX > IQ. Although the same trend was observed for both skimmed-milk and whole-milk samples the effects of inulin type and storage time on rheology and microstructure were less pronounced in the whole-milk samples. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：356 / 363

页数：8

共 50 条

[41] STATISTICAL MECHANICS OF ALIPHATIC CHAIN LAYERS, INFLUENCE OF CHAIN-LENGTH MIXING.
Lemaire, B.
Bothorel, P.
Journal of polymer science. Part A-2, Polymer physics, 1982, 20 (05) : 867 - 875
[42] INFLUENCE OF STRUCTURE AND CHAIN-LENGTH OF SURFACTANT ON THE NATURE AND STRUCTURE OF MICROEMULSIONS
TADROS, TF
ACS SYMPOSIUM SERIES, 1984, 253 : 153 - 173
[43] MONOLAYERS OF BOLAFORM AMPHIPHILES - INFLUENCE OF ALKYL CHAIN-LENGTH AND COUNTERIONS
MAO, GZ
TSAO, YH
TIRRELL, M
DAVIS, HT
HESSEL, V
VANESCH, J
RINGSDORF, H
LANGMUIR, 1994, 10 (11) : 4174 - 4184
[44] Influence of dairy matrix on the prebiotic effects of inulin related to gut metabolic activity and bone health
Zhao, Xiaorui
He, Weiwei
Jakobsen, Louise M. A.
Panah, Farhad M.
Correia, Banny Silva Barbosa
Nielsen, Dennis Sandris
Hansen, Axel K.
Bertram, Hanne Christine
FOOD & FUNCTION, 2024, 15 (22) : 11129 - 11140
[45] Colour, rheology, flavour release and sensory perception of dairy desserts. Influence of thickener and fat content
Arancibia, C.
Castro, C.
Jublot, L.
Costell, E.
Bayarri, S.
LWT-FOOD SCIENCE AND TECHNOLOGY, 2015, 62 (01) : 408 - 416
[46] CORRELATION BETWEEN CHAIN-LENGTH DISTRIBUTION AND BASIC CHARACTERISTICS OF LINEAR POLYETHYLENE
PLATONOV, MP
BELENKY, BG
KUZNETSOV, AV
NESTEROV, VV
TSHITSHAGOVA, IP
SHEVELYEV, VA
SHEKHTMEISTER, IE
VYSOKOMOLEKULYARNYE SOEDINENIYA SERIYA A, 1979, 21 (10): : 2387 - 2392
[47] DISTRIBUTION FUNCTION OF CHAIN-LENGTH OF METATHESIS DEGRADATION PRODUCTS OF UNSATURATED POLYMERS
HUMMEL, K
WEWERKA, D
AST, W
LORBER, F
KOLLOID-ZEITSCHRIFT AND ZEITSCHRIFT FUR POLYMERE, 1972, 250 (03): : 264 - &
[48] GAS CHROMATOGRAPHIC DETERMINATION OF CHAIN-LENGTH DISTRIBUTION IN FATTY ACID ETHANOLAMIDES
LEE, S
PUTTNAM, NA
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1965, 42 (08) : 744 - &
[49] Effects of variety and growth location on the chain-length distribution of rice starches
Li, Hongyan
Liu, Yingli
JOURNAL OF CEREAL SCIENCE, 2019, 85 : 77 - 83
[50] A THERMODYNAMIC PREDICTION OF TIE CHAIN-LENGTH DISTRIBUTION IN DRAWN SEMICRYSTALLINE POLYMERS
POPLI, R
ROYLANCE, D
POLYMER ENGINEERING AND SCIENCE, 1985, 25 (13): : 828 - 833

← 1 2 3 4 5 →