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Título

Storage stability of starch-based dairy desserts containing long-chain inulin: Rheology and particle size distribution

AutorTorres, Juan Diego; Tárrega, Amparo ; Costell, Elvira
Fecha de publicaciónene-2010
EditorElsevier
CitaciónInternational Dairy Journal 20 (1): 46-52 (2010)
ResumenVariations 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.
Descripción7 pages, 6 figures, 3 tables.-- Published online: 13 August 2009.
Versión del editorhttp://dx.doi.org/10.1016/j.idairyj.2009.08.001
URIhttp://hdl.handle.net/10261/19690
DOI10.1016/j.idairyj.2009.08.001
ISSN0958-6946
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