Rheological and colour properties of apple jellies supplemented with inulin with various degrees of polymerisation

Abstract

The objective of this study was to analyse the influence of inulin with different degrees of polymerisation (DP values) and oligofructose preparation on physicochemical and rheological properties of apple jelly. It has been determined that both the addition of inulin (independently of DP) and oligofructose significantly modify the rheological and textural properties of the analysed desserts. Preparation with high DP results in increased moduli, preparation with moderate levels results in their decrease, while preparation with low DP levels initially decreases and then increases the values of both moduli. Similar tendencies are exhibited by the remaining parameters of rheological characteristics. Supplementation with inulin and oligofructose influences, but not as markedly, physicochemical properties. It has been observed that the manner in which water is bound by the applied preparations may have a significant impact on the properties of jelly. In the majority of cases, the variability of the parameters, for which statistically significant differences have been determined, depended on the type and level of the additive, and this impact varied between individual preparation types. The study conducted has enabled the conclusion that inulin may pose an attractive ingredient in desserts with health-promoting properties.Rheological properties were determined at 25°C using a MARS II rheometer (Thermo Haake, Germany) equipped with a system of parallel plates (diameter 35 mm, gap 0.5 mm). The samples were placed in the Rheological and colour properties of apple jellies M. Witczak et al. Change with respect to fresh control sample. ‡ Change with respect to control sample after 6 weeks of storage.

Lactose‐free skim milk and prebiotics as carrier agents of Bifidobacterium BB‐12 microencapsulation: physicochemical properties, survival during storage and in vitro gastrointestinal condition behaviour

“…However, the authors state that the colour differences found are not only correlated with DP but also due to the interaction between inulin and other system components, as well as the technologies utilised in the production of this prebiotic. In agreement with the data obtained by Witczak et al (2020), our results suggest that the greater degree of polymerisation of inulin contributed to the different values of h and ΔE* for spray-dried powder 2, results that originated from the differences observed (P < 0.05) in a* and b* parameters.…”

“…Complementing the values found for the Hue angle, this was also observed for the spray-dried powder 2. In the study of Witczak et al (2020), a higher ΔE* was found for samples containing inulin with a higher degree of polymerisation. However, the authors state that the colour differences found are not only correlated with DP but also due to the interaction between inulin and other system components, as well as the technologies utilised in the production of this prebiotic.…”

Low‐calorie synbiotic yoghurt from indigenous probiotic culture and combination of inulin and oligofructose: Improved sensory, rheological, and textural attributes

“…Though various studies have evaluated the impact of addition of each of the inulin and oligofructose individually on the growth of probiotic bacteria in synbiotic dairy products and their physicochemical composition (Al‐Shawi, 2020; Ghaderi‐Ghahfarokhi et al, 2020; Iriondo‐DeHond et al., 2020; Kariyawasam et al., 2021; Tayyebymoghadam & Ehsani, 2020), only a few studies analyzed the influence of inulin and oligofructose in combination on the physicochemical composition and sensory properties of food products mainly fruits (Witczak et al, 2020). To the best of our knowledge, limited studies have considered the utilization of combination of inulin and oligofructose and the evaluation of their efficacy to stimulate the growth of indigenous probiotic strains in the synbiotic yoghurt.…”

Inulin: properties and health benefits

“…Inulin is considered to be a promising substitute for fruit dessert recipes because it can outstandingly modify the rheological and textural properties of apple jellies. 45 High DP results in increased moduli, moderate DP results in their decrease, while low DP levels initially decrease and then increase the values of both moduli. Further, the gel strength and cohesion were subject to a considerable increase with inulin addition.…”