English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/19877
Compartir / Impacto:
Estadísticas
Add this article to your Mendeley library MendeleyBASE
Citado 30 veces en Web of Knowledge®  |  Ver citas en Google académico
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Título

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

AutorTárrega, Amparo ; Rocafull, Amparo; Costell, Elvira
Palabras claveOligofructose
Long-chain inulin
Carrageenan
Custard
Rheology
Sensory
Fecha de publicaciónabr-2010
EditorElsevier
CitaciónLWT - Food Science and Technology 43 (3): 556-562 (2010)
ResumenLong-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.
Descripción7 pages, 2 tables, 8 figures.-- Published online 14 October 2009
Versión del editorhttp://dx.doi.org/10.1016/j.lwt.2009.10.002
URIhttp://hdl.handle.net/10261/19877
DOI10.1016/j.lwt.2009.10.002
ISSN0023-6438
Aparece en las colecciones: (IATA) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
Tárrega-LWT-Effect of blends.pdf212,16 kBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro completo
 



NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.