Storage stability of starch-based dairy desserts containing long-chain inulin: Rheology and particle size distribution |
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| Authors: | JD Torres A Tárrega E Costell |
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| Affiliation: | 1. Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, Niterói 24230340, Rio de Janeiro, Brazil;2. Universidade de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), 13083-862 Campinas, SP, Brazil;3. Universidade Federal Rural do Rio de Janeiro (UFRRJ), Departamento de Tecnologia de Alimentos (DTA), BR 465, km 7, 23890-000 Seropédica, RJ, Brazil;4. Instituto Nacional de Metrologia, Normalização e Qualidade Industrial (Inmetro), Duque de Caxias 25250-020, Rio de Janeiro, Brazil;5. Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Aimentos, 20270–021 Rio de Janeiro, Brazil;1. Department of Carbohydrates Technology, University of Agriculture, Balicka Street 122, 30-149 Krakow, Poland;2. Institute of Chemistry and Environmental Protection and Biotechnology, Jan D?ugosz University, Armii Krajowej Ave., 13/15, 42 201 Czestochowa, Poland;3. Department of Chemistry and Physics, University of Agriculture, Balicka Street 122, 30-149 Krakow, Poland;4. Krakow College of Health Promotion, Krowoderska Street 73, 31-158 Krakow, Poland;1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China;2. School of Economic Management, Jiangxi Tourism Business Vocational College, Nanchang, 330100, China;1. State Key laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China;2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China;3. Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China;1. Food Engineering Department, Engineering Faculty, Ondokuz Mayis University, Kurupelit, 55139 Samsun, Turkey;2. Program of Food Technology, Ye?ilyurt Demir–Çelik Vocational School, Ondokuz Mayis University, Samsun, Turkey;3. Department of Food Engineering, Engineering and Architecture Faculty, Bitlis Eren University, 13000 Bitlis, Turkey;4. Department of Food Engineering, Chemistry-Metallurgical Faculty, Y?ld?z Technical University, 34210 Istanbul, Turkey |
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| Abstract: | Variations in the rheological properties and particle size distribution in dairy desserts containing long-chain inulin during storage were studied. While control samples without inulin proved stable, rheological properties of desserts containing 7.5% inulin changed gradually during storage time. There was a progressive aggregation of inulin crystals in the continuous phase, thereby increasing the effective fraction volume and leading to a more thixotropic, consistent, pseudoplastic and elastic system. These time-course effects were greater in the case of skimmed-milk sample than for the whole-milk sample. Depending on the type of milk, different sized inulin aggregates were formed during storage time, and indicated that the presence of fat hindered the formation of large inulin aggregates. |
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