Effect of blends of short and long-chain inulin on the rheological and sensory properties of prebiotic low-fat custards

Effect of blends of short and long-chain inulin on the rheological and sensory properties of prebiotic low-fat custards

7 pages, 2 tables, 8 figures.-- Published online 14 October 2009

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Main Authors: Tárrega, Amparo, Rocafull, Amparo, Costell, Elvira
Format: artículo biblioteca
Language:English
Published: Elsevier 2010-04
Subjects:Oligofructose, Long-chain inulin, Carrageenan, Custard, Rheology, Sensory,
Online Access:http://hdl.handle.net/10261/19877
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spelling dig-iata-es-10261-198772016-02-16T06:05:44Z Effect of blends of short and long-chain inulin on the rheological and sensory properties of prebiotic low-fat custards Tárrega, Amparo Rocafull, Amparo Costell, Elvira Oligofructose Long-chain inulin Carrageenan Custard Rheology Sensory 7 pages, 2 tables, 8 figures.-- Published online 14 October 2009 Long-chain inulin (TEX) and short-chain inulin (CLR) combined in different proportions (25:75, 50:50, and 75:25) were added (7.5 g/100 g) to low-fat custards and their rheological and sensory properties were studied. The effect of the inulin blends on the rheological properties depended on the presence of λ-carrageenan (0.01 g/100 g). Slight variations were observed when inulin blends were added to custards without λ-carrageenan, whereas in samples with carrageenan, there was an important increase in thixotropy, consistency and elasticity. In both cases (samples with and without carrageenan), the differences perceived by assessors indicated that the blends 50:50 and 25:75 TEX:CLR were those affording greater thickness, sweetness and vanilla flavour intensity to the custards. Addition of inulin blends to low-fat samples did not manage to fully emulate the rheological behaviour of full-fat custard. However, the low-fat sample with the inulin blend 50:50 TEX:CLR added was perceived to have the same creaminess and thickness as the full-fat sample. The use of this blend combined with carrageenan gave thicker, creamier custard, which was preferred over the full-fat custard. Acknowledgments to MICINN of Spain for financial support (Project AGL 2007-63444). To CHR Hansen S.A., Lucta S.A., Brentag Química, Degussa Texturant Systems and Central Lechera Asturiana for providing free samples of the ingredients Peer reviewed 2010-01-05T11:06:51Z 2010-01-05T11:06:51Z 2010-04 artículo http://purl.org/coar/resource_type/c_6501 LWT - Food Science and Technology 43 (3): 556-562 (2010) 0023-6438 http://hdl.handle.net/10261/19877 10.1016/j.lwt.2009.10.002 en http://dx.doi.org/10.1016/j.lwt.2009.10.002 open 217248 bytes application/pdf Elsevier
institution IATA ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-iata-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del IATA España
language English
topic Oligofructose
Long-chain inulin
Carrageenan
Custard
Rheology
Sensory
Oligofructose
Long-chain inulin
Carrageenan
Custard
Rheology
Sensory
spellingShingle Oligofructose
Long-chain inulin
Carrageenan
Custard
Rheology
Sensory
Oligofructose
Long-chain inulin
Carrageenan
Custard
Rheology
Sensory
Tárrega, Amparo
Rocafull, Amparo
Costell, Elvira
Effect of blends of short and long-chain inulin on the rheological and sensory properties of prebiotic low-fat custards
description 7 pages, 2 tables, 8 figures.-- Published online 14 October 2009
format artículo
topic_facet Oligofructose
Long-chain inulin
Carrageenan
Custard
Rheology
Sensory
author Tárrega, Amparo
Rocafull, Amparo
Costell, Elvira
author_facet Tárrega, Amparo
Rocafull, Amparo
Costell, Elvira
author_sort Tárrega, Amparo
title Effect of blends of short and long-chain inulin on the rheological and sensory properties of prebiotic low-fat custards
title_short Effect of blends of short and long-chain inulin on the rheological and sensory properties of prebiotic low-fat custards
title_full Effect of blends of short and long-chain inulin on the rheological and sensory properties of prebiotic low-fat custards
title_fullStr Effect of blends of short and long-chain inulin on the rheological and sensory properties of prebiotic low-fat custards
title_full_unstemmed Effect of blends of short and long-chain inulin on the rheological and sensory properties of prebiotic low-fat custards
title_sort effect of blends of short and long-chain inulin on the rheological and sensory properties of prebiotic low-fat custards
publisher Elsevier
publishDate 2010-04
url http://hdl.handle.net/10261/19877
work_keys_str_mv AT tarregaamparo effectofblendsofshortandlongchaininulinontherheologicalandsensorypropertiesofprebioticlowfatcustards
AT rocafullamparo effectofblendsofshortandlongchaininulinontherheologicalandsensorypropertiesofprebioticlowfatcustards
AT costellelvira effectofblendsofshortandlongchaininulinontherheologicalandsensorypropertiesofprebioticlowfatcustards
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