Rheological properties of inulin–waxy maize starch systems

Zimeri, J.E; Kokini, Jozef L.

doi:10.1016/s0144-8617(02)00268-0

Cited by 90 publications

(57 citation statements)

References 29 publications

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“…Furthermore, after 24 h of storage at 4-5°C, a clear syneresis was observed in these samples and a transparent, aqueous layer over a turbid gel-like phase was detected. A similar effect was observed by Zimeri and Kokini (2003) in inulin-waxy maize starch systems for samples in which the starch concentration was below the critical concentration. The dilute solution condition and the phase separation observed in the above mentioned samples did not permit the study of their rheological behaviour.…”

Section: Viscosity-temperature Profilessupporting

confidence: 77%

Influence of milk on the rheological behaviour of cross-linked waxy maize and tapioca starch dispersions

Tárrega

Vélez‐Ruiz

Costell

2005

Food Research International

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Section: Viscosity-temperature Profilessupporting

confidence: 77%

Influence of milk on the rheological behaviour of cross-linked waxy maize and tapioca starch dispersions

Tárrega

Vélez‐Ruiz

Costell

2005

Food Research International

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“…These results are in accordance with those presented by Bot et al (2004), Zimeri and Kokini (2003), Nogueira (2001) and Bishay (1998). All these authors studied the rheological behavior of inulin solutions and found that, at high inulin concentrations, they have a shear-thinning behavior of a very structured fluid.…”

Section: Mathematical Analysissupporting

confidence: 93%

“…According to Zimeri and Kokini (2003), although the nutritional properties of inulin have been thoroughly studied, its physicochemical properties and interactions with other food biopolymers have just begun to be characterized. These authors studied the rheological properties of mixed systems of inulin and waxy maize starch and observed the existence of a yield stress from steady shear data for concentrated inulin samples (30 and 40% by weight) through fitting the data to the Herschel-Bulkley equation.…”

Section: Brazilian Journal Of Chemical Engineeringmentioning

confidence: 99%

Rheological characterization of chicory root (Cichorium intybus L.) inulin solution

Toneli

Park

Ramalho

et al. 2008

Braz. J. Chem. Eng.

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-Inulin is a polysaccharide frequently used as a sugar or fat replacer in the food industry, which offers the advantage of a functional effect similar to those of dietary fibers. By cooling or freezing an inulin concentrated solution, a more concentrated solution precipitates as a paste-like substance, while the liquid phase forms a diluted solution. In this work, the effect of storage temperature of inulin concentrated solution as well as temperature on the rheological behavior of liquid and precipitated phases obtained from a process of phase separation were evaluated. The precipitated phase of inulin was evaluated under two conditions: pure and formulated with encapsulating agents. It was observed that a reduction in storage temperature resulted in a higher inulin precipitation, which produced higher apparent viscosity values for the precipitated phase. All the samples analyzed had a shear-thinning rheological behavior.

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“…Because of gelling properties, polysaccharide improves low-fat foods and the quality of certain dairy products such as chocolate, yoghurt, dairy spreads, butter-like products, fresh cheese-based table spreads cream cheeses and processed cheeses. It is mainly offers a simple processing, a true fatty mouthfeel, allows the substitute of considerable quantity of fat and the constant of the emulsion [10].…”

Section: Introductionmentioning

confidence: 99%

Effects of Polysaccharides from Mango’ Peel on Physiochemical and Sensory Properties of Non-Fat Yoghurts

Al‐Sheraji¹,

Alburihi²,

Nasser³

et al. 2017

J Adv Dairy Res

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Plant polysaccharides derived from fruits and vegetables are natural fibre materials with a low calorie content that can be used as a healthy alternative to gum stabilisers and starches for structuring free-fat yoghurt. This study aims to evaluate the effect of the supplementation of polysaccharides from Mango' Peel (as fat replacers) on the quality attributes of free-fat yoghurt. Polysaccharides at 0.05, 0.10 and 0.15 g/100 mL of reconstituted milk, were used also carboxymethyl cellulose (CMC) with 0.15 g/100 mL was used for evaluation of the product's properties. The results showed that the addition of polysaccharides accelerated the rate of pH reduction and induced earlier gelation. The gel viscoelastic properties were enhanced with addition of polysaccharides. This was accompanied with progressive reduction in the syneresis and contributing to the stronger gel network. Flavour, structure, acidity, appearance and colour of yoghurt with polysaccharides received high scores. For the first time, the addition of fruit polysaccharides could improve physical and sensory properties of the yoghurt and 0.05 g of polysaccharides/100 mL was the most suitable level.

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Rheological properties of inulin–waxy maize starch systems

Cited by 90 publications

References 29 publications

Influence of milk on the rheological behaviour of cross-linked waxy maize and tapioca starch dispersions

Influence of milk on the rheological behaviour of cross-linked waxy maize and tapioca starch dispersions

Rheological characterization of chicory root (Cichorium intybus L.) inulin solution

Effects of Polysaccharides from Mango’ Peel on Physiochemical and Sensory Properties of Non-Fat Yoghurts

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